Dalmatinska Peka
Peka is a traditional Croatian one-pot dish, often considered a national treasure, prepared by slow-roasting meat (commonly lamb, veal, or octopus) or seafood with vegetables and potatoes under a bell-shaped lid, buried in embers. This method results in incredibly tender, moist, and aromatic food.
๐ง Ingredients
- 1.2 kg Lamb shoulder or veal(cut into large chunks)
- 4 medium Waxy potatoes(thickly sliced)
- 2 medium Carrots(cut into batons)
- 2 medium Courgettes(cut into thick slices)
- 2 large Onions(quartered)
- 1 medium Red bell pepper(cut into strips)
- 4 cloves Garlic cloves(crushed)
- 3 sprigs Fresh rosemary
- 60 ml Olive oil(plus extra for drizzling)
- 250 ml Dry white wine
- Salt(to taste)
- Black pepper(to taste)
๐จโ๐ณ Instructions
- 1
Prepare the meat: Cut the lamb or veal into large, even chunks. Place in a large bowl and rub generously with salt, pepper, and rosemary. Add crushed garlic and drizzle with half of the olive oil. Mix well and set aside to marinate.
๐ก Tip: Marinating the meat for at least an hour enhances the flavor. - 2
Prepare the vegetables: Slice the potatoes, courgettes, carrots, onions, and bell pepper. Place them in a separate bowl, season lightly with salt, and drizzle with the remaining olive oil. Toss to coat evenly.
๐ก Tip: Cutting vegetables into large chunks helps them withstand the long cooking time. - 3
Arrange the dish: Place the seasoned vegetables at the base of a Dutch oven or heavy-lidded roasting dish. Layer the marinated meat on top, distributing evenly. Add the rosemary sprigs.
๐ก Tip: Ensure the meat is not fully submerged in vegetables to allow for better roasting. - 4
Add liquid: Pour the dry white wine over the meat and vegetables. Cover tightly with the lid to trap steam and flavor.
๐ก Tip: The wine adds moisture and a subtle acidity that balances the richness of the meat. - 5
Cook the peka: If using an oven, preheat to 180ยฐC (350ยฐF). Place the covered dish inside. If cooking outdoors with embers, ensure the traditional peka dome is fully surrounded with hot coals for even cooking.
๐ก Tip: Avoid opening the lid frequently, as heat retention is key to authentic results. - 6
Check and finish: Cook for 1.5 to 2 hours, checking only once halfway to ensure there is sufficient liquid. If the dish looks dry, add a splash of stock or water. Avoid frequent opening. Once cooked, let the peka rest for 10 minutes before serving.
๐ก Tip: The meat should be meltingly tender, and the vegetables soft and savory.
๐ก Pro Tips
- โPatience is key; the slow cooking process is essential for tender results.
- โUse quality ingredients for the best flavor.
- โMaintain consistent heat throughout the cooking process.
- โResting the peka before serving allows the flavors to meld.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Octopus peka is a popular variation, especially along the Dalmatian coast.
- Chicken or other types of fish can also be used.
- Add other Mediterranean herbs like thyme or sage.