peka

Peka refers to a traditional cooking method and the dish produced in parts of the Balkans, notably Dalmatia in Croatia, Herzegovina in Bosnia and Herzegovina, and Montenegro. The word peka comes from local languages and denotes an oven or baking; in practice it also refers to the covered-pot and lid used to cook the meal.

Equipment and technique: The dish is prepared in a shallow, wide pan or terrine, often cast iron or clay, topped with a bell-shaped lid called a peka. The pan is placed over hot coals or in a wood-fired oven, and additional coals are heaped onto the lid to provide heat from above as well as below.

Ingredients and variations: Meat is common, with lamb, goat, pork, or veal, sometimes combined with potatoes, onions, bell peppers, and herbs; seafood such as octopus is also prepared as a peka. The exact ingredients vary by region and season.

Cooking and serving: The combination braises slowly, allowing juices to concentrate and potatoes to become tender; cooking times vary. It is typically served directly from the pan, accompanied by bread or polenta.

Cultural context: Peka is associated with communal meals and rural traditions and is often prepared for gatherings and celebrations; there are many local recipes and distinctions by village or coastal town.