Traditional Peka dish from Oćevij
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
for 6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue area , Peka
Did you know? Peka originally refers to the lid that is placed on a pan, bowl or plate, as well as the traditional stew made of meat, potatoes and vegetables that is gently protected in these and simmers in its own juices. Today, the term is also commonly used for all cooking utensils. The Peka is part of the traditional cooking utensils throughout the Balkans.
Ingredients:
• 2 kg lamb or veal ribs
• 1 kg potatoes
• 3 onions
• Garlic, amount according to taste, chopped
• 3 carrots
• 1 eggplant
• other seasonal vegetables as desired
• 100 ml olive oil
• 100 ml sunflower oil
• 200 ml warm water
• Salt
• Pepper
• additional spices as desired
Master Jozeljić's hand-forged axes are available in our shop!
preparation
➊ First prepare a bed of coals. In the meantime, trim and portion the meat, peel and halve the potatoes and clean the vegetables and cut them into bite-sized pieces.
➋ Place the Peka tripod over the coals and place the pan on top. Pour the sunflower oil into the Peka pan. Allow it to heat up and season the meat and vegetables as desired.
➌ First, lightly fry the meat all over and only then add the vegetables. Then put the lid on and use the coal scoop to spread the embers evenly. After about 20 minutes, pour in 2 liters of warm water, close the lid again and place a little more embers under the pan.
➍ From this point on, check every 15 minutes or so to see if there is still water and add more if necessary. After about 1 ¼ hours, the Peka dish should be ready to serve.
R ecipe by Dražen Jozeljić
Master Dražen Jozeljić and his family are among the original inhabitants of the village of Oćevija who learned the art of blacksmithing with the help of fire and water power, founded their own forge and passed it on and preserved it along with all the expertise for countless generations. For FIRE&FOOD he not only prepared a typical Bosnian Peka dish but also made axes.
Recipe from FIRE&FOOD issue 1/2023
