Greece

Lathouri Yiahni

Name: Lathouri Yiahni
Prep time: 15 minutes
Cook time: Approximately 45–60 minutes
Yield: 4–6 servings
Cuisine: Greece
Ingredients: 500 g whole edible Lathyrus sativus, suitable for cooking as a whole pulse; 2 large onions, finely chopped; 3 garlic cloves, finely chopped; 500 g ripe tomatoes, grated; 120 ml extra virgin olive oil; 1 bay leaf; Approximately 1.5–1.8 litres hot water, as required; Salt; Freshly ground black pepper; A little additional extra virgin olive oil; Freshly ground black pepper; Rustic country bread; Note: The documented Arachova preparation is even simpler, based on lathouri, onion, garlic, tomato and olive oil. The bay leaf is a subtle addition in our library interpretation.

Vegetarian

Presented by

Stylianos Digkas

Executive Chef

Global President · Greece

Yield: 4–6 servings
Preparation: 15 minutes
Cooking: Approximately 45–60 minutes
Difficulty: Easy

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