Peka
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The Tale of Peka
Story updated
Peka refers to both a dome-shaped metal lid and the slow-cooking method beneath it, a technique used across the Dalmatian coast and wider Mediterranean for centuries, where meat, seafood, or vegetables are buried under hot coals to cook slowly and evenly.
Ingredients
Scale:· 6 servings
- 3 lb bone-in chicken and lamb pieces, mixed
- 4 potatoes, quartered
- 2 onions, quartered
- 1 red bell pepper, chunked
- 4 cloves garlic, smashed
- 1/3 cup olive oil
- 1 sprig rosemary
- 2 bay leaves
- Salt and black pepper
- 1/2 cup white wine
Instructions
- 1Toss the meat and vegetables together with olive oil, garlic, rosemary, bay leaves, salt, and pepper in a large peka pan or Dutch oven.
- 2Pour the wine over everything.
- 3Cover with the domed peka lid, or a tight-fitting lid, and place over hot coals or in a very hot oven, traditionally covered further with hot embers.
- 4Cook for about 1 1/2 to 2 hours, checking occasionally, until the meat is very tender and the potatoes are cooked through.
- 5Remove the lid carefully in the last 15 minutes to let the top brown.
- 6Serve directly from the pan, family-style.
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