Peka

By Culiora

Peka refers to a traditional method of cooking in the Balkans, where meat and vegetables are slow-cooked under a bell-shaped lid (the peka or sač) covered with hot embers. This results in incredibly tender meat and flavorful vegetables.

• Servings: 6
• Prep time: 20 min
• Cook time: 180 min
• Total time: 200 min

Ingredients

• 1.5 kg Lamb shoulder or veal (bone-in), cut into large pieces
• 1 kg Potatoes, large, cut into wedges
• 3 medium Carrots, sliced into large pieces
• 1 large Onion, quartered
• 6 cloves Garlic, whole cloves
• 1 Bell pepper, large, chopped
• 2 sprigs Rosemary, fresh sprigs
• 2 leaves Bay leaves
• 100 ml White wine
• 4 tablespoons Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. If cooking in a traditional peka (sač), prepare hot embers. Alternatively, preheat your oven to 180°C (350°F) for oven-baked peka.
2. Season the meat pieces generously with salt and pepper. Rub with some olive oil.
3. In the peka dish or a large oven-safe heavy pot with a lid, place the meat at the bottom.
4. Arrange all the chopped vegetables (potatoes, carrots, onion, garlic, bell pepper) around and over the meat.
5. Tuck in rosemary sprigs and bay leaves.
6. Pour white wine and remaining olive oil over everything. Season vegetables with salt and pepper.
7. If using a traditional peka, cover with the bell-shaped lid and shovel hot embers on top and around the base, ensuring even heat. Cook for 2.5-3.5 hours, occasionally checking and refreshing embers.
8. If using an oven, cover the pot tightly with its lid or aluminum foil. Bake for 2.5-3.5 hours, or until the meat is falling off the bone and the vegetables are tender.
9. Halfway through cooking (for both methods), carefully remove the lid, stir the vegetables, and baste the meat with the accumulated juices. Replace lid and continue cooking.
10. Once cooked, let it rest for 10-15 minutes before serving directly from the peka dish.