Lathera is a classic Greek dish that stemmed from peasant cooking.
It is a very simple dish of summer vegetables cooked and served in lashings of delicious olive oil (sometimes also in a tomatoe sauce). The name comes from the Greek word ‘Lathi’ meaning oil and so loosely translated, Lathera means ‘oily’. This light dish is perfect as an entrée, with feta cheese, in summer, or as a side dish in winter. This recipe uses peas and carrots as the highlighted vegetables but: green beans, runner beans, potatoes, and okra can also be used.
1 medium onion -finely chopped
80ml olive oil
1 kg green peas(fresh or frozen)
3 medium carrots -chopped
100ml of hot water/vegetable stock
50gr dill- chopped
Salt and pepper to taste
Simple tomato sauce or
Serve with fresh bread and feta or Greek yoghurt.
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