Croatian Peka – Meat and Vegetables Slow-Cooked Under a Bell
A traditional Dalmatian method of cooking where lamb, veal, or octopus is slow-roasted with vegetables under a metal bell covered with hot coals, resulting in tender, smoky flavors.
Ingredients (Serves 4):
* 1kg lamb or veal, cut into chunks (or 1kg octopus)
* 4 potatoes, quartered
* 2 carrots, sliced
* 2 onions, quartered
* 4 garlic cloves, crushed
* Olive oil, rosemary, salt, pepper
Instructions:
1. Toss meat and vegetables with olive oil, garlic, rosemary, salt, and pepper.
2. Arrange in a deep ovenproof dish and cover with a lid or foil.
3. Slow-roast at 150°C (300°F) for 3–4 hours until meat is tender.
4. Optionally finish with high heat to crisp vegetables and meat.
Croatian Tip:
Traditionally cooked outdoors over embers; modern ovens can replicate the slow-roasting effect.
🐖 Croatian Peka – Meat and Vegetables Slow-Cooked Under a Bell
A traditional Dalmatian method of cooking where lamb, veal, or octopus is slow-roasted with vegetables under a metal bell covered with hot coals, resulting in tender, smoky flavors.
🛒 Ingredients (Serves 4):
* 1kg lamb or veal, cut into chunks (or 1kg octopus)
* 4 potatoes, quartered
* 2 carrots, sliced
* 2 onions, quartered
* 4 garlic cloves, crushed
* Olive oil, rosemary, salt, pepper
👨🍳 Instructions:
1. Toss meat and vegetables with olive oil, garlic, rosemary, salt, and pepper.
2. Arrange in a deep ovenproof dish and cover with a lid or foil.
3. Slow-roast at 150°C (300°F) for 3–4 hours until meat is tender.
4. Optionally finish with high heat to crisp vegetables and meat.
💡 Croatian Tip:
Traditionally cooked outdoors over embers; modern ovens can replicate the slow-roasting effect.
