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Peka (peka): recipe illustration
Everyday meals

Peka (peka)

Meat and potatoes slowly cooked under a cast-iron bell covered with embers, following a Dalmatian tradition. The very gentle cooking gives tender meat and vegetables soaked in juice and wine.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

658 kcal per serving

Protein
40.9 g
Carbohydrates
39.5 g
of which sugars
5.6 g
Fat
32.1 g
of which saturated fat
7.2 g
Fiber
5.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C and arrange the peeled potatoes, cut into wedges, on the bottom of a large earthenware dish or casserole.
  2. Mix the oil, crushed garlic, paprika, salt, pepper and lemon zest, then rub the meat with this mixture.
  3. Place the meat on the potatoes, surround it with the onions cut into wedges, the herbs and the bay leaves.
  4. Pour the white wine around the meat, cover tightly with baking paper then a lid or sheet of foil.
  5. Bake for 1 h 30 at 180 °C, checking that the liquid doesn't evaporate too much.
  6. Remove the lid for the last 15 minutes to colour the meat.
  7. Serve straight from the dish with the cooking juices and the parsley.

Variations and tips

Traditional open-ground version. Instead of the oven, cover the dish with a cast-iron bell and hot embers; the cooking is slower and smokier.

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Original Ecomely recipe.