obhová

Obhový is a Czech adjective meaning “baked” or “oven‑cooked.” It is used to describe foods or dishes that are prepared by baking in an oven, as opposed to methods such as boiling, steaming, grilling, or smoking. The term is common in Czech cooking literature and in everyday conversation, and it is found in labels of baked goods, pastries, and some savory dishes to indicate their method of preparation.

The word derives from the noun obhov, an old Czech term for the oven or baking chamber. In medieval Czech, obhov was specifically a stone or clay oven used for baking bread and pastries. The adjectival form obhový entered the language during the 18th and 19th centuries, when bakery trade expanded and the need for clear distinctions between cooking methods grew. Etymologically, obhový is directly related to the verb obhatit, meaning “to bake,” and it shares cognates in Slovak (obhový) and other Slavic languages.

In culinary contexts, obhový is applied to a variety of items. Examples include obhová houska (oven‑baked loaf), obhový koláč (oven‑baked pastry), obhová zelenina (oven‑roasted vegetables), and obhová polévka with a crusty top baked to crispness. Chefs may contrast obhové dishes with grilled (grilovaný) or smoked (dusovaný) items. The adjective may also appear in specialty cooking methods like “obhová ústřice,” indicating oysters that have been baked after being fried or boiled.

Related terms that give further nuance to the cooking process include pekáčový (baked in a pot), pečený (baked or roasted), and zapékaný (baked with a topping). The correct usage of obhový helps gastronomists and home cooks communicate precise techniques when ordering, purchasing, or preparing traditional Czech fare.