Dish

Peka

Peka is a traditional Croatian dish that is typically made with meat and vegetables that are cooked in a covered pot over an open fire. The dish is often made with lamb or veal, but can also be made with chicken or beef. The meat and vegetables are seasoned with herbs and spices and cooked slowly over several hours, resulting in a tender and flavorful meal. Peka is a popular dish in coastal regions of Croatia and is often served in local restaurants and taverns.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Technique

Origins and history

Peka is a traditional Croatian dish that has been enjoyed for generations. The dish is believed to have originated in the coastal regions of Croatia, where open fires were commonly used for cooking. Peka is often served in local restaurants and taverns and is a popular dish among locals and tourists alike.

Dietary considerations

Peka is a gluten-free and dairy-free dish that is suitable for most dietary restrictions. However, the dish may not be suitable for those with allergies to certain types of meat or vegetables.

Variations

There are many variations of Peka, with some recipes calling for different types of meat or vegetables. Some recipes also call for the addition of wine or other liquids to the pot.

Presentation and garnishing

Peka is typically served in the covered pot in which it was cooked, with the meat and vegetables arranged in an attractive manner. The dish is often garnished with fresh herbs or lemon wedges.

Tips & Tricks

To ensure that the meat and vegetables are cooked properly, it is important to use a covered pot and to cook the dish slowly over several hours. It is also important to ensure that the fire is not too hot, as this can result in overcooked or burnt food.

Side-dishes

Peka is typically served with crusty bread or potatoes that have been cooked alongside the meat and vegetables in the covered pot. Other side dishes that may be served with Peka include a simple green salad or roasted vegetables.