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Peka
Croatia
Croatia's most cherished cooking tradition. The technique is believed to date back thousands of years.
The ultimate Croatian cooking method — meat and vegetables slow-cooked under a bell-shaped iron lid piled with embers. Tender, smoky and deeply flavoured.
Prep
20 mins
Cook
120 mins
Difficulty
Medium
Calories
445 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
1.5kglamb shoulder or veal, cut into pieces
1kgpotatoes, quartered
3carrots, chunked
1onion, quartered
6 clovesgarlic
200mlwhite wine
4 tbspolive oil
rosemary and bayto flavour
Method
1
Season meat. Arrange meat and vegetables in a peka dish.
2
Drizzle with olive oil and wine. Add herbs.
3
Place lid over. Pile with hot charcoal or embers. Cook for 2 hours without lifting the lid.
4
Remove lid. Serve directly from the dish.
Chef's Tip
The most important rule: do not lift the lid during cooking.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.