Peka
Meat (lamb, veal or octopus) with potatoes and vegetables, cooked under an iron bell covered in embers. It’s Dalmatia’s celebration dish; you have to order it hours in advance.
Ingredients
- 1.5 kg lamb or veal in pieces (or a large octopus)
- 1.5 kg potatoes
- 2 onions
- 1 head of garlic
- 2 peppers
- Rosemary
- 150 ml olive oil
- 150 ml white wine
- Salt and pepper
How to make it at home
- Put the meat in a lidded roasting dish (or a cast-iron pot), with the potatoes in large chunks around it.
- Add the onion wedges, garlic, peppers and rosemary.
- Drizzle with the oil and wine and season.
- Cover and roast at 180 °C for about 2 hours, without lifting the lid.
- Uncover for the last 20 minutes so everything browns.
The trick: The closed lid mimics the bell: everything cooks in its own steam and then crisps up.