Meat under the bell
A simple, traditional method of preparing meat under an iron bell covered with embers makes the dish both juicy and perfectly roasted. The most common choices are veal or lamb, along with potatoes, herbs and seasonal vegetables as desired.
Roasting meat and vegetables under a peka is one of the oldest and most authentic ways of preparing food in the region. It takes a bit more time but the result melts in your mouth. Whether it's lamb, veal, chicken or a mix – peka requires a good fire, good company and patience.
Ingredients (for 4–6 people)
• 1.5 kg meat (preferably veal, lamb, chicken – or a combination)
• 1 kg potatoes
• 3–4 onions
• 2 carrots
• 1 bell pepper (optional)
• 4–5 garlic cloves
• 200 ml olive oil or lard
• fresh rosemary and thyme
• salt and pepper to taste
• optional: a glass of white wine
Preparation
1. Preparing the fire:
1. This is the most important part! Light a fire on an open hearth (or grill with embers), ideally using grapevine, hornbeam or beechwood.
2. Let it burn until you have a good amount of embers – you'll need them to cover the peka.
2. Preparing the meat and vegetables:
1. Season the meat with salt, pepper, chopped garlic and herbs.
2. Cut the potatoes and vegetables into larger chunks. Add herbs to the vegetables if desired.
3. Arrange everything in a shallow metal or clay dish (preferably enameled), add oil and cover with the peka (bell).
3. Cooking:
1. Cover the bell with embers from all sides.
2. Bake for about 1.5 to 2 hours, depending on the type and amount of meat.
3. Occasionally add embers and after about an hour, you can lift the bell and gently turn the meat and potatoes to ensure even roasting.
4. Toward the end, you can add a bit of wine for extra juiciness.
Serving suggestion
Peka is served straight from the dish – with homemade bread, onion or seasonal tomato salad, and a glass of wine or gemišt (wine spritzer). The meat is tender and aromatic, with slightly crispy potatoes that soak up all the juices.
