Embark on a gastronomic journey through Croatia's rich culinary heritage as we delve into the ancient tradition of Peka cooking. Join us as we uncover the secrets behind this iconic method of preparing delicious dishes, known for its unique blend of flavors and tender textures.

Discover the art of Peka, a cooking technique that has been passed down through generations, originating from the Dalmatian coast of Croatia. Learn how locals have perfected the art of slow-roasting meats, seafood, and vegetables under a bell-shaped dome, creating succulent dishes infused with the essence of Mediterranean herbs and spices.

Immerse yourself in the culture of Croatia as we venture into the countryside, where Peka cooking is a cherished ritual, often enjoyed during festive gatherings and celebrations. From the selection of fresh, seasonal ingredients to the careful layering of flavors, experience the craftsmanship and passion that go into every Peka dish.

Whether you're a culinary enthusiast or an adventurous traveler seeking authentic experiences, join us for an unforgettable exploration of Croatia's culinary landscape through the tantalizing flavors of Peka cooking.

Here's a traditional recipe for preparing Croatia's Peka:


  • 1.5 kg (3.3 lbs) of mixed meat (such as lamb, veal, or chicken, cut into large pieces)
  • 1 kg (2.2 lbs) of mixed vegetables (such as potatoes, bell peppers, onions, carrots, zucchini, eggplant, cut into chunks)
  • 4 cloves of garlic, minced
  • 2-3 sprigs of rosemary
  • 2-3 sprigs of thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Olive oil
  • White wine (optional)


1- Prepare your outdoor grill or fire pit. You'll need a large metal or ceramic dome-shaped lid (similar to a Dutch oven lid) to cover the ingredients.

2- Season the meat pieces with salt, pepper, and minced garlic. Allow them to marinate for at least 30 minutes, or preferably overnight in the refrigerator.

3- In a large bowl, toss the mixed vegetables with olive oil, salt, pepper, and any additional herbs or spices you desire.

4- Place a layer of vegetables at the bottom of a large, shallow metal pan or baking dish. Arrange the marinated meat pieces on top of the vegetables.

5- Add another layer of vegetables over the meat.

6- Drizzle some olive oil over the entire dish and season with additional salt and pepper if desired. Place sprigs of rosemary, thyme, and a bay leaf on top.

7- Carefully cover the dish with the dome-shaped lid, ensuring it forms a tight seal around the edges to trap the heat and steam.

8- If using an outdoor grill or fire pit, place hot coals or embers around and on top of the lid to create an even heat distribution. Alternatively, you can place the dish in a preheated oven at around 200°C (400°F).

9- Allow the Peka to cook undisturbed for about 2 to 2.5 hours, depending on the size and type of meat used, until the meat is tender and the vegetables are caramelized and cooked through. Check occasionally to ensure the dish isn't drying out, adding a splash of white wine or water if necessary.

10- Once cooked, carefully remove the lid, taking care to avoid any steam burns. Serve the Peka directly from the dish, allowing everyone to dig in and enjoy the succulent meats and flavorful vegetables.

11- Optionally, you can accompany the Peka with crusty bread, a fresh salad, and a glass of Croatian wine for a complete dining experience.

Enjoy your authentic Croatian Peka, prepared in the traditional way!

Nutritional Values :

Providing precise nutritional values for the ingredients in a Peka recipe can be challenging due to variations in portion sizes, specific cuts of meat, and types of vegetables used. However, I can offer approximate nutritional information for some common ingredients typically used in Peka:

Mixed Meat (1.5 kg - lamb, veal, or chicken):

  • Calories: Approximately 300-400 calories per 100 grams depending on the type of meat.
  • Protein: Approximately 20-25 grams per 100 grams depending on the type of meat.
  • Fat: The fat content can vary significantly depending on the cut of meat and whether it's skinless. On average, expect around 10-20 grams of fat per 100 grams.
  • Other nutrients: Meat is a good source of various vitamins and minerals, including iron, zinc, and B vitamins.


  • Provides high-quality protein necessary for muscle growth and repair.
  • Rich in essential nutrients such as iron, zinc, and B vitamins, which are important for overall health and energy metabolism.
  • Depending on the type of meat chosen, it can offer varying levels of healthy fats and amino acids essential for optimal body function.

Mixed Vegetables (1 kg - potatoes, bell peppers, onions, carrots, zucchini, eggplant):

  • Calories: Approximately 20-50 calories per 100 grams depending on the type of vegetable.
  • Carbohydrates: Varies depending on the vegetable, but most are relatively low in carbohydrates, ranging from 3-10 grams per 100 grams.
  • Fiber: Vegetables are generally high in fiber, providing around 1-3 grams per 100 grams.
  • Vitamins and minerals: Different vegetables offer various vitamins and minerals, including vitamin C, vitamin A, potassium, and folate.


  • Low in calories and high in fiber, aiding in digestion and promoting satiety.
  • Rich sources of vitamins and minerals, including vitamin C, vitamin A, potassium, and folate, which support immune function, vision, and cardiovascular health.
  • Colorful vegetables like bell peppers and carrots provide antioxidants that help reduce inflammation and protect cells from damage.

Olive Oil (used for drizzling):

  • Calories: Approximately 120 calories per tablespoon (15 ml).
  • Fat: About 14 grams of fat per tablespoon, primarily monounsaturated fat.
  • Other nutrients: Olive oil is rich in antioxidants and vitamin E.


  • Contains heart-healthy monounsaturated fats, which can help reduce the risk of heart disease and lower cholesterol levels.
  • Rich in antioxidants, such as vitamin E and polyphenols, which have anti-inflammatory properties and may protect against chronic diseases like cancer.
  • Provides a source of energy and enhances the absorption of fat-soluble vitamins.

Garlic, Rosemary, Thyme, Bay Leaf (used for seasoning):

  • Nutritional values for herbs and spices are typically negligible as they are used in small amounts.


  • Garlic is known for its antimicrobial and immune-boosting properties. It may also help lower blood pressure and cholesterol levels.
  • Rosemary contains antioxidants and anti-inflammatory compounds that may improve digestion and brain function.
  • Thyme has antimicrobial properties and is rich in vitamins C and A, as well as iron, manganese, and calcium.
  • Bay leaves are a good source of vitamins A, C, and B-complex, as well as minerals like potassium, calcium, and manganese. They also aid in digestion and may help regulate blood sugar levels.

Keep in mind that these are general estimates and actual values can vary based on factors such as cooking methods, specific ingredients used, and individual portion sizes. If you require precise nutritional information, it's best to use a nutritional calculator or consult with a registered dietitian.


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