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.
🧂 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)
👨🍳 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.
💡 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.
💡 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.
💡 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.
💡 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 180°C (350°F). Place the covered dish inside. If cooking outdoors with embers, ensure the traditional peka dome is fully surrounded with hot coals for even cooking.
💡 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.
💡 Tip: The meat should be meltingly tender, and the vegetables soft and savory.
💡 Pro Tips
- ✓Patience is key; the slow cooking process is essential for tender results.
- ✓Use quality ingredients for the best flavor.
- ✓Maintain consistent heat throughout the cooking process.
- ✓Resting the peka before serving allows the flavors to meld.
🔄 Variations
- 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.