Peka is a traditional Croatian dish that involves cooking meat and vegetables under a bell-like dome, known as a “peka,” which is covered with hot coals. This slow-cooking method results in incredibly tender and flavorful meat with perfectly roasted vegetables. Peka is often prepared with lamb, veal, or octopus, and is a favorite for family gatherings and special occasions.
Ingredients
For the Peka:
- 1.5 kg (about 3.3 lbs) lamb or veal, cut into large pieces
- 4 large potatoes, peeled and cut into chunks
- 2 large carrots, cut into chunks
- 2 bell peppers, cut into strips
- 2 large onions, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- Salt and pepper to taste
- 1 cup white wine
- 1 cup water
For Garnish:
- Fresh parsley, chopped
Instructions
Preparing the Ingredients
- Season the Meat: In a large bowl, combine the lamb or veal pieces with olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper. Mix well to coat the meat evenly with the seasoning.
- Prepare the Vegetables: In another bowl, combine the potato chunks, carrot chunks, bell pepper strips, and quartered onions. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Cooking the Peka
- Arrange the Ingredients: In a large baking dish or a traditional peka pan, arrange the seasoned meat and vegetables in an even layer. Pour the white wine and water over the ingredients.
- Cover and Cook: If using a traditional peka, cover the dish with the bell-like dome and place it over hot coals. Cover the dome with additional hot coals. If using an oven, cover the baking dish tightly with aluminum foil.
- Cook Slowly: Cook the peka for about 2.5 to 3 hours, maintaining a steady heat. If using an oven, preheat to 375°F (190°C) and bake for the same duration. Check occasionally to ensure the liquid has not evaporated completely, adding more water if necessary.
Serving the Peka
- Check for Doneness: After the cooking time, the meat should be tender and the vegetables soft and caramelized.
- Garnish and Serve: Transfer the meat and vegetables to a serving platter. Garnish with freshly chopped parsley. Serve hot, accompanied by crusty bread to soak up the delicious juices.
Cultural Significance
Peka is a beloved dish in Croatian cuisine, particularly along the Dalmatian coast. The method of cooking under a bell-like dome with hot coals is an ancient technique that imparts a unique flavor and tenderness to the food. Peka is often enjoyed during family gatherings, celebrations, and outdoor feasts, reflecting the communal and festive spirit of Croatian culture.
The choice of meat and vegetables can vary, with some regions preferring seafood like octopus, while others favor lamb or veal. Regardless of the variation, the essence of Peka remains the same: a slow-cooked, aromatic, and hearty meal that brings people together.
Peka is a delicious and traditional Croatian dish that showcases the rich culinary heritage of the country. The slow-cooking method under a bell-like dome results in tender, flavorful meat and perfectly roasted vegetables. Try making this classic dish at home and experience the authentic taste of Croatian Peka.