Peka

The story

Generations of cooks shaped Peka around a recognisable combination of technique and local ingredients. Its identity is inseparable from a Croatian region such as Dalmatia, Istria, Zagorje, Slavonia, Dubrovnik or the island of Pag. Cooks return to it because it delivers meat or octopus slow-cooked with potatoes beneath a bell-shaped iron lid. It feels generous while relying on a focused set of flavours. Peka connects the plate to a wider social setting, whether informal, festive or regional. It is encountered at family tables, konobas, coastal gatherings, feast days and regional celebrations.

Ingredients

• Main
• 0.33 kilogram lamb or veal1kg lamb or veal
• 166.67 gram potatoes500g potatoes
• 0.67 piece onions2 onions
• 1 piece GarlicGarlic [Phase 1 metric normalisation: one garlic clove equivalent for serves 2 where row was vague]
• 1 portion RosemaryRosemary
• 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
• to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]

Method

1. Method

   Marinate meat and vegetables with olive oil and herbs. Place in a pan and cover with a peka bell. Cook under hot coals for 2–3 hours, turning once.

Nutrition

per serving

Estimated nutrition for Peka; use as editorial/testing data and refine from exact ingredient weights if needed.