Araka Peas Potatoes Dill Recipes

ARAKA (PEAS, POTATOES & DILL)

Steps:

• Chop the onion and lightly fry in olive oil.
• Add the peas, and stir in the dill.
• Chop the potatoes into 4 segments each and add to the pan.
• Add water until just covering the peas and potato.
• Simmer until potato is soft but not overdone.
• Serve warm with some feta cheese (optional).
• Also good the next day!

ARNAKI ARAKA (LAMB WITH PEAS)

Steps:

• Pat the lamb dry with paper towels. Put it in a deep skillet over medium heat and cook 5 minutes to remove excess moisture. Add the butter and the scallions and stir. Cook until scallions start to become translucent, about 5 minutes.
• Add the tomatoes, the tomato juice and enough water to bring the liquid 2/3 of the way up the meat. Add 1 teaspoon salt, cover, reduce the heat and simmer for 30 minutes. Turn the meat and continue to cook until it is tender but not falling apart, another 30 minutes.
• Add the peas and the dill to the skillet and continue to cook the lamb, covered, until the peas are tender, about 6 minutes. Season to taste with salt and pepper and serve.