Peka (Lamb Under the Bell)

About This Recipe

Peka is both a cooking vessel and a culinary philosophy: the peka bell (peka lid) is placed over the food and then buried under glowing wood embers and hot ash, transforming tough cuts of lamb, veal, or octopus into meltingly tender feasts. The dish is a cornerstone of Dalmatian and Istrian cuisine, prepared for Sunday lunches, weddings, and celebrations. Cooking under the peka requires no monitoring — the sealed environment creates a natural pressure and steam that slowly braises the meat in its own juices alongside potatoes, herbs, and wine. The result is incomparably succulent.

Ingredients

Serves 6

• 1.5 kgbone-in lamb shoulder, cut into large pieces
• 800 gpotatoes, peeled and halved
• 3 mediumcarrots, cut into chunks
• 2 mediumonions, quartered
• 1 whole headgarlic, cloves separated and unpeeled
• 200 mldry white wine
• 100 mlolive oil
• 4 sprigsfresh rosemary
• 4 sprigsfresh thyme
• 2 bay leaves
• Salt and pepperto taste
• 1 tspsweet paprika

Instructions

1. 1

   Marinate the lamb

   Season lamb pieces generously with salt, pepper, and paprika. Rub with half the olive oil. Let marinate at room temperature for 1 hour, or refrigerated overnight.

2. 2

   Prepare the vessel

   Grease a large round peka dish or a heavy-duty cast-iron roasting pan with remaining olive oil. If using a traditional peka, this is the bottom baking dish.

3. 3

   Arrange ingredients

   Place the lamb in the center of the dish. Arrange potatoes, carrots, onions, and garlic cloves around and under the meat. Tuck in rosemary, thyme, and bay leaves. Pour white wine over everything.

4. 4

   Cover and seal

   Place the peka bell (or a heavy tight-fitting lid, or seal tightly with two layers of foil) over the dish. If using embers: place the dish directly on hot coals and pile more glowing embers and ash on top of the bell.

5. 5

   Cook undisturbed

   Cook for 2.5–3 hours without lifting the lid. The steam and heat will braise and roast simultaneously. Oven alternative: 220°C for 30 min, then reduce to 170°C for 2 hours.

6. 6

   Uncover and brown

   Remove the bell or foil carefully (steam is intense). Return uncovered to high heat or hot embers for 20 minutes to brown the top. Serve directly from the dish.

Variations

• •

  Octopus peka: Replace lamb with 1.5 kg octopus — an Adriatic classic.

• •

  Veal peka: Use veal shoulder for a milder, more delicate flavor.

Storage

Refrigerate leftovers for 2 days. Reheat covered in the oven at 160°C with a splash of water.

Frequently Asked Questions