Croatia / Main
Peka
Meat and potatoes under an iron bell buried in embers, three hours untouched.
Ingredients
- Lamb or veal, in large pieces2 kg
- Potatoes, in large wedges1 1/2 kg
- Onions3
- Carrots3
- Garlic10 cloves
- Rosemary4 sprigs
- Bay leaves3
- Dry white wine250 ml
- Olive oil150 ml
- Tomatoes3
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Build a fire of hardwood and let it burn down to substantial embers, about an hour.
Rub the meat with salt, pepper, garlic and rosemary and leave it half an hour.
Spread the potatoes, onion, carrot and tomatoes over the tray in one layer.
Lay the meat over the vegetables, pour on the olive oil and wine and add the bay leaves.
Cover with the bell and bury it in embers completely, until no metal shows.
Cook an hour and a half, then lift the bell, turn the potatoes and baste everything with the juices from the tray.
Replace the bell and embers and give it another hour and twenty. Serve straight from the tray.
