This week we’ve got for you a very traditional Greek recipe. Arakas (which means “peas” in the Greek language), is a dish most Greek households make regularly. As with most Greek vegetarian dishes, it entails slowly cooking vegetables, in olive oil and water, adding herbs and lemon or tomato. There are of course as many recipes for this, as nearly each household has its own. But this one we are making for you today is special.
It is my mother’s. We always love sharing our family’s recipes with you. Remember Mrs Kalliopi’s magic dough? Yum! Katerina, my loving mother, always manages to cook dishes that are airy, soft, comforting. For these classic Greek dishes, she uses a few simple ingredients. She never uses high heat and takes her time in stewing the vegetables, stirring every so often and then sitting in our kitchen, by the pot. It is as if the food needs constant care. And indeed it does. She is a wonderful cook, you see.
Her recipe for Arakas is one of my favourite ones, one that we always make in spring. So last week, when I visited her, we made it together, so that we can share it with you.
Serves 2
350g fresh peas
4 spring onions (only the white part and a little bit of the green)
4 tbsp olive oil
2 tbsp lemon juice, plus more for serving
1 small bunch of dill
Salt, pepper (to taste)
Place the olive oil and spring onions in a medium-sized pot and gently fry over medium heat. Once the onion is soft, add the peas and season with salt and pepper. Stir well, so that your peas are coated in the olive oil.
Add 2 cups of water and bring to the boil. Lower the heat to medium and let the peas simmer, covered for 25min. Taste, add the dill, lemon and more water if needed. Cook for another 15min, or until the peas are soft and the water has reduced into a sauce.
Serve with more lemon juice and dill.
