The Secrets Behind Croatia’s Most Misunderstood Dish: Peka
When someone asks what the quintessential dish of Croatia is, the answer is almost always “peka.” However, peka is actually a cooking method rather than a specific dish, making its name somewhat misleading. This traditional Croatian technique involves slow-cooking meat, seafood, and vegetables under a bell-shaped lid made of iron or clay, buried in hot embers.
Peka: A Cooking Tradition with Ancient Roots
The peka method has a long and storied history in Croatia. Archaeological evidence of a clay lid was found in the Slavonia region (eastern Croatia), dating back to around 500 BC. As the powerful Ottoman Empire expanded and their influence spread, the use of metal became more widespread, replacing the original clay lids with iron ones, which are still in use today.
This slow-cooking technique is found throughout the Balkans and Southeastern Mediterranean, but it is perhaps most beloved in Croatia, particularly in the Dalmatian region. You might hear peka referred to by different names in various parts of the country, such as “čripnja” in Istria or “pokrivač” in Podravina (northwestern Croatia).
Peka: A Dish for Special Occasions
Peka is not a dish that people cook every day; it is reserved for special occasions like anniversaries, birthdays, baptisms, weddings, and festive lunches (Christmas or Easter). The most common version of peka involves lamb, but octopus is also popular along the coast. You can also make peka with chicken, fish, or pork. Regardless of the ingredients, the dish is always called peka.
How to Cook Peka: A Step-by-Step Guide
While the ingredients may vary, the cooking process remains the same, and this consistency is key to achieving the delicious flavors that peka is known for. Here’s how it’s done:
- Prepare the Fire: Start by lighting a fire in a fireplace and let the wood burn down to hot embers.
- Prepare the Ingredients: While the fire is burning, prepare your meat, potatoes, and vegetables. Arrange them in a round baking tray.
- Cook the Peka: Once the embers are ready, place the tray in the fireplace and cover it with the iron lid. There’s a special rim on top of the lid to hold the hot embers.
- Cooking Time: Depending on the type of meat used, cooking time is around 2.5 to 3 hours.
- Midway Flip: Halfway through the cooking process, lift the lid to flip the meat and vegetables, then cover it back up and pile more hot embers on top. The steam generated during this process tenderizes the meat and infuses it with rich, smoky flavors.
Peka is more than just a dish; it’s a culinary experience steeped in tradition, bringing family and friends together for a truly memorable meal.
