Classic Pršurate (Dalmatian Peka)
Tradicionalno jelo · Croatian
A traditional Dalmatian dish where meat (often lamb or veal) and potatoes are slow-cooked under a bell-shaped lid (peka) covered with embers. This method results in incredibly tender, flavorful meat and perfectly cooked vegetables.
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Sastojci
- Lamb or Veal1.5 kg
- Potatoes1 kg
- Onions500 g
- Garlic1 head
- Rosemary2 sprigs
- White Wine200 ml
- Olive Oil100 ml
- Saltto taste
- Black Pepperto taste
Koraci
- 1
Preheat your oven or prepare your embers for the peka.
- 2
Cut the lamb/veal into large chunks. Peel and cut potatoes into large wedges. Slice onions thickly. Separate garlic cloves but do not peel.
- 3
In a large bowl, toss the meat, potatoes, onions, and garlic with olive oil, salt, and pepper.
- 4
Arrange the ingredients in a large, shallow baking dish or directly in the peka base. Add rosemary sprigs.
- 5
Pour the white wine over the ingredients.
- 6
Cover the dish tightly with foil or place the peka lid on top.
- 7
Place the peka (or baking dish) onto the hot embers or into a preheated oven (around 160°C / 320°F). Cover the peka lid with hot embers if using.
- 8
Cook for 3-4 hours, or until the meat is fork-tender and the potatoes are soft and golden. Add more embers or adjust oven temperature as needed to maintain consistent heat.
- 9
Remove from heat, let rest for 10 minutes before serving.
