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Peka

Name: Peka
Total time: 180 min
Yield: Serves 6
Cuisine: Croatia
Ingredients: 1kg (bone-in) Lamb; 6 Potato; 2 Onion; 6 cloves Garlic; 5 tbsp Olive oil; 100ml White wine; A pinch Thyme; 2 Bay leaf; 2 tsp Salt; 1 tsp Black Pepper

Main Dish

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐

Meat and potatoes covered with a bell-shaped iron lid and slow-roasted under embers — a traditional Croatian dish.

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📖 The Story Behind This Dish

Peka is a traditional Dalmatian cooking method in which food is covered with a bell-shaped iron lid (the peka) and embers are piled on top so heat comes from above and below. Lamb, veal, or octopus is slow-roasted for hours with potatoes, onion, and rosemary. Many restaurants require advance orders — it's a feast for special days.

🌆 Where it's eaten: In the yard of a stone farmhouse in Dalmatia, the host brushes the ashes off the bell-shaped lid to reveal golden meat and potatoes in a cloud of steam.

🥕 Ingredients (serves 6)

Lamb 1kg (bone-in)
Potato 6
Onion 2
Garlic 6 cloves
Olive oil 5 tbsp
White wine 100ml
Thyme A pinch
Bay leaf 2
Salt 2 tsp
Black Pepper 1 tsp

👩‍🍳 Instructions

Cut the lamb into large pieces and rub with salt, pepper, crushed garlic, and olive oil.
Cut the potatoes into large pieces and the onions into wedges.
Arrange the meat, potatoes, and onions in a cast-iron pot, top with thyme and bay leaf, and drizzle with white wine and olive oil.
Cover and roast in a 180°C oven for 2 hours.
Remove the lid, stir once, and roast at 220°C for 20–30 more minutes to brown.
Bring the pot straight to the table.

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