Peka (Baked Meat and Vegetables) – Croatia

Peka is one of the most famous and widespread dishes of traditional Croatian cuisine. The
speciality of Peka is that it is prepared in a special baking tray. Actually, it’s after the tray – the
dish got its name. It is a shallow circular bowl, which is covered with a wide bell. On that bell
wooden embers are placed on top and around the bowl.

Like any traditional dish, there are numerous variations of ingredients. Usually, it is made of
meat (veal, lamb) or octopus, potatoes, vegetables, spices and herbs.

It is ubiquitous in almost all parts of Croatia, so different names are used according to the region.
Thus, we can find it under the name of peka, šač, čripnja, lopiž or pokrivac.

Peka is basically a very simple dish. It is made by putting meat, potatoes and spices together in a
clay or iron pan. Everything is covered with a large dome and wooden embers are then placed on
top and around the dome.

In this way, the meat and vegetables are first cooked and then baked in their own juices. The
result is an incredibly well-paired and natural taste. For this reason, I consider Peka to be one of
my favourite Croatian traditional dishes.

The history of Peka has been associated with this region for millennia. There are archaeological
remains from the eastern part of Croatia with clay Peka pots over 5,000 years old. It is believed
that through history they have kept baking in the region thanks to the Illyrians, the natives before
the Great Migration.
 Szekely Goulash (Székely gulyás)

Szekely goulash is Hungarian pork and sauerkraut stew. This dish is a variety of goulash – the
synonym for the Hungarian traditional cuisine.

Szekely goulash is a somewhat unusual dish that does not follow the basic rules of traditional
goulash preparation. Unlike traditional goulash, its main ingredient is pork, with sauerkraut and
cream added.

Traditionally, it is prepared in larger quantities because it can be heated, and with each heating, it
is even better. I checked and it’s true.