Peldi

Peldi is a traditional Basque dish originating from the Basque Country, a region located in the northwest of the Iberian Peninsula, primarily in Spain and southwestern France. The dish is a hearty stew made from various ingredients, including pork, beef, or mutton, along with vegetables such as potatoes, carrots, and turnips. The stew is typically cooked in a large earthenware pot called a pello, which gives the dish its name. The cooking process involves slow-roasting the meat and vegetables together, often for several hours, until the meat is tender and the flavors have melded.

Peldi is often served with a side of bread, known as pan de pello, which is typically baked in the same pot. The bread is made from a simple dough and is often served with a pat of butter or a drizzle of olive oil. The dish is typically accompanied by a glass of red wine, such as Rioja or Tempranillo, which complements the rich flavors of the stew.

Peldi is a popular dish in the Basque Country and is often served at social gatherings, such as weddings, baptisms, and other celebrations. The dish is also a staple of Basque cuisine and is often featured in restaurants and homes throughout the region. The slow-cooking process and the use of a traditional earthenware pot make peldi a unique and flavorful dish that reflects the culinary traditions of the Basque Country.