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.
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