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यूरोपीय व्यंजनEuropean Dishes

Croatian Peka

↳ from Dalmatia, Croatia

Meat or octopus slow-baked under an iron bell (peka) covered in hot embers, a Dalmatian speciality.

History

The peka method comes from rural Dalmatia and was used by shepherds. It is still used for Sunday lunch.

Ingredients

  • Lamb, veal or octopus
  • Potatoes
  • Carrots
  • Olive oil
  • Rosemary
  • Garlic
  • Wine

How it's made

  1. Season the meat and vegetables with oil and herbs
  2. Place in an iron dish
  3. Cover with the bell-shaped lid
  4. Cover with hot embers
  5. Bake for 2-3 hours and serve from the pan

Ratings & notes

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