Ingredients: |
Ingredients: MPIZELI
3 Tbsp. olive oil
1 large onion, diced
1.25 cups crushed tomatoes
1 – 2 cups water
1 lb. peas (I use frozen)
1/4 cup (or to taste) freshly chopped dill
optional additions: 8 oz. sliced mushrooms, 1-2 large russet potatoes, cut into 2″ pieces
*This is a really forgiving dish. You can add a little water or a little crushed tomato as you're cooking it. Bottom line is just taste and add as you go. Some like a lot of dill in this. There’s something about copious amounts of dill that really makes this.
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Directions: |
Directions:In a 3 -4 qt pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, until translucent. Stir in the tomatoes, 1 cup of the water, peas, dill, plenty of salt, and pepper to taste. Bring to a boil.
Reduce heat to a light boil and partially cover. Cook, stirring occasionally (and adding water if necessary), for 45 minutes until peas are soft and sauce is thickened. Simmer/lightly boil completely uncovered if your sauce is not thickening. Re-season to taste if necessary.
If you’re adding mushrooms, I add them before the boiling step. For potatoes, add them with about 15-20 minutes of simmer time left, and you will likely need to add more water but check how your peas look first. |
Personal
Notes: |
Personal
Notes: Mpizeli (bees-EL-ee) is one of those things that always seems to be hanging out on the stovetop of every Greek home. It’s great as a side, of course, but also as a snack—sometimes even cold from the fridge. This pea dish is often served at room temperature, so it’s great for potlucks, parties, and picnics.
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This recipe for MPIZELI/ARAKAS KOKINISTO (GREEK PEAS IN TOMATO SAUCE) is from