Croatian Comfort: Exploring The Hearty Flavors Of Croatian Hot Pot

A Croatian hot pot, or 'peka', is a traditional cooking method where meat or seafood, vegetables, and herbs are cooked under a bell-like dome covered in embers. The ingredients are slow-cooked for around two hours, resulting in tender, juicy meat and soft, sweet potatoes.

The peka is a national dish in Croatia, connecting the country with its prehistoric past. The word 'peka' comes from the Croatian word 'peći', which means 'to roast' or 'bake'.

While peka is commonly associated with Dalmatian food, the tradition of roasting under a bell is widespread across Croatia, with different regions having their own local terms for the technique.

The ritual of cooking peka is just as important as the dish itself. It is typically prepared for large gatherings to mark special occasions and is often ordered in advance at restaurants.

Meats commonly cooked using the peka method include veal, lamb, chicken, and octopus. Vegetables such as potatoes, carrots, peppers, onions, and garlic are also added, along with herbs like rosemary or thyme.

Ingredients and cooking method

Croatian hot pot, or "peka", is a traditional cooking method that involves slow-cooking meat, seafood, or vegetables under a bell-like dome covered in embers. Here is a step-by-step guide on how to prepare and cook a delicious Croatian hot pot:

Ingredients:

• Meat of your choice (traditionally veal, lamb, chicken, or octopus)
• Potatoes
• Vegetables (carrots, peppers, onions, garlic, etc.)
• Herbs and spices (rosemary, thyme, pepper, salt, etc.)
• Olive oil or lard
• White wine

Cooking Method:

• Prepare a strong fire using beech or hornbeam wood, which produces long-lasting embers.
• Place a pan on the hot firebox and grease it with lard or oil.
• Rub salt into the meat and place it in the centre of the pan.
• Chop and arrange the vegetables around the meat.
• Season with pepper, thyme, or other herbs and spices.
• Pour in a small amount of water.
• Cover the pan with the peka lid and place embers on top.
• Roast for 30 minutes, then add more embers on top and around the lid and roast for another 30 minutes.
• Open the lid, pour in white wine, and turn the meat and vegetables.
• Replace the lid and embers and continue roasting for another hour.
• Check if the meat is tender and adjust cooking time as needed. The meat should be fall-off-the-bone soft, and the liquid should be well-reduced.

Peka is a time-honoured tradition in Croatia and is often prepared for special occasions and large gatherings. It is a delicious and aromatic dish that embodies the essence of Croatian cuisine.

Croatian peka vs. Chinese hot pot

Croatian peka and Chinese hot pot are two very different cooking methods, each with its own distinct characteristics and flavours.

Croatian peka is a traditional cooking technique and national dish of Croatia that involves slow-cooking a combination of meat or seafood, vegetables, and herbs under a bell-shaped lid using hot coals and embers. The name "peka" comes from the Croatian word "peći", which means to bake or roast. This method of cooking is believed to date back to ancient times when shepherds in the Dalmatian region would cook their food under a bell-shaped lid buried in hot coals. Today, peka remains a staple in Croatian households, especially during family gatherings and celebrations. The dish is cooked using a dome-shaped terracotta or steel lid called a "peka", which is heated by burning wood below it. The food, typically a combination of meat or seafood, potatoes, and vegetables, is placed in a round tray underneath the peka, and embers are placed on top to cook the food slowly. This results in incredibly soft, moist, and aromatic food as the ingredients steam and roast under the lid for about 2-2.5 hours.

On the other hand, Chinese hot pot, also known as Chinese fondue or Chinese steamboat, is a popular Asian cooking method and social dining experience. It involves simmering a pot of broth and dipping various ingredients into the broth to cook them. The broth is typically kept simmering at the centre of the dining table, and guests sit around the table and cook their choice of ingredients in the broth. Common ingredients include thin slices of meat, seafood, vegetables, tofu, and mushrooms. Chinese hot pot also often includes a variety of dipping sauces and condiments to enhance the flavours. This cooking method is believed to have originated in Mongolia and later gained popularity in China, becoming an integral part of Chinese cuisine and culture.

In summary, the key differences between Croatian peka and Chinese hot pot lie in their cooking techniques, ingredients, and cultural significance:

• Croatian peka uses a bell-shaped lid and hot coals to cook the food slowly, while Chinese hot pot involves simmering a pot of broth and dipping ingredients into it to cook.
• Croatian peka typically includes meat or seafood, potatoes, and vegetables, while Chinese hot pot offers a wider variety of ingredients such as meat slices, seafood, vegetables, tofu, and mushrooms.
• Croatian peka is a traditional dish reserved for special occasions and gatherings, while Chinese hot pot is more casual and often enjoyed as a social dining experience.

Regional variations

Croatian cuisine is a heterogeneous mix of Mediterranean and Continental flavours, with fresh seafood and hearty meat dishes. It is known as a cuisine of the regions, with distinct culinary traditions in each area. The two main food regions are the coastal region and the inland region, with variations even within these.

Coastal Region

The coastal areas, including Dalmatia and Istria, are known for their seafood dishes, reflecting Mediterranean influences. The cuisine here is characterised by fish, vegetables, olive oil, garlic, rosemary, and fresh parsley.

Dalmatia

Dalmatian cuisine, found along the coast and islands, emphasises fish, vegetables, olive oil, garlic, rosemary, and fresh parsley. Popular seafood dishes include "buzara", a traditional dish featuring shellfish in a wine sauce, and "crni rižot", a distinctive black risotto made with cuttlefish ink.

Istria

While Istrian cuisine shares similarities with Dalmatian food, it has unique dishes like "manestra", a hearty, thick bean soup, and "fuži pasta", a type of quills-shaped homemade pasta served with a variety of sauces. Istrian gastronomy is defined by the luxurious flavour of truffles, the generous use of olive oil, and local wines.

Inland Region

The continental parts of Croatia, such as Zagreb and Slavonia, offer hearty meat-based meals influenced by Central European cuisines.

Zagreb

In Zagreb, traditional Croatian cuisine features hearty meat dishes accompanied by potatoes, root vegetables, and cabbage. Popular dishes include "štrukli", a cottage cheese-filled dough, and "purica s mlincima", roasted turkey served with a thin, crispy flatbread softened in hot water.

Slavonia

In Eastern Croatia's Slavonia and Baranja regions, pork is a staple, enhanced by liberal use of red, sweet, and spicy paprika. "Kulen", a dry-cured sausage, and "cobanac", a meaty stew with spices and vegetables cooked over an open fire, are key examples of the region's cuisine. Slavonian food reflects cultural exchanges with Hungary, evident in its bold, hearty flavours and communal dining traditions.

Croatian peka vs. Turkish kebabs

The peka is a Croatian national dish, with a history that dates back to ancient times. It is a cooking method that involves using a bell-shaped lid, usually made of steel or cast iron, to cook food over a fire. The food is placed in a tray underneath the peka, and embers are placed on top of it, allowing the food to both steam and roast.

Turkish kebabs, on the other hand, are grilled meat dishes that are often cooked on a skewer. They are a popular dish in Turkey and other Middle Eastern countries, and they can be made with a variety of meats, including lamb, beef, and chicken.

One key difference between Croatian peka and Turkish kebabs is the cooking method. Peka uses a dome-shaped lid to trap heat and moisture, resulting in tender and moist food. In contrast, kebabs are typically grilled directly over a fire or hot coals.

Another difference lies in the variety of ingredients used. Peka usually includes a combination of meat or seafood, potatoes, and vegetables such as carrots, peppers, and onions. It is often slow-cooked for around 2 to 2.5 hours, resulting in a rich and flavorful dish. On the other hand, kebabs typically consist of small pieces of meat that are grilled quickly.

In terms of occasion, peka is considered a special dish in Croatia, often reserved for family gatherings, celebrations, and feasts. It is not an everyday meal due to the time and effort required for preparation and cooking. In contrast, kebabs can be found as street food or in restaurants and are generally more casual and readily available.

While both dishes offer a unique culinary experience, Croatian peka and Turkish kebabs differ in their cooking methods, ingredients, and cultural significance.

Croatian peka vs. Greek gyros

Croatian peka and Greek gyros are two dishes that are very different from each other. The former is a national dish of Croatia and is one of the oldest roasting techniques, connecting the country with prehistory. The latter is a popular Greek dish that has become a common fast food option in the Western world.

Croatian Peka

The word peka comes from the Croatian word "peći", which means "to roast or bake". It refers to both a dish and a cooking method. As a dish, peka is a roast meal of either meat or seafood with potatoes and vegetables. As a cooking method, peka involves using a bell-shaped lid, usually made of steel or cast iron, that sits on top of a tray of food. The food is cooked using embers and hot ashes from above and heat from the hearth below. The ingredients are kept under the lid for about 2-2.5 hours, resulting in incredibly soft, moist, and aromatic food.

Peka is often associated with Dalmatian food, but the tradition of roasting under a bell is widespread across Croatia, with different local names such as čripnja, sač, pokrivač, and pokljuka. It is typically prepared for special occasions and large gatherings, as it requires a lot of time and practice to master. The ideal hearth for peka is made from chamotte (fireclay), which soaks up and slowly releases heat underneath the tray. The best types of wood to use are beech or hornbeam since they burn slowly and produce strong heat.

The most common choice for peka is veal or lamb, but it can also be made with chicken or seafood, especially octopus. Potatoes are a crucial ingredient, and the dish is often accompanied by vegetables such as carrots, peppers, onions, and garlic. White wine is added halfway through the cooking process, and the total cooking time is about 2-2.5 hours.

Greek Gyros

Gyros is a popular Greek dish that has become a fast-food staple worldwide. It typically consists of meat (such as pork, chicken, or lamb) cooked on a vertical rotisserie and served wrapped in a flatbread such as pita, along with toppings like tomatoes, onions, and tzatziki sauce.

The meat for gyros is usually stacked on a long spit and slowly grilled, allowing the juices to drip down and flavour the meat below. It is then sliced into thin pieces and served in a wrap or pita with fresh vegetables and sauces. Gyros can also be made with other proteins like beef or vegetarian options like seitan.

Gyros is often served with a variety of toppings and sauces to enhance the flavour. Common toppings include sliced tomatoes, onions, and fries, while popular sauces include tzatziki (yogurt, cucumber, and garlic sauce), tirokafteri (spicy cheese sauce), and mustard.

In Greece, gyros is typically served as a street food or fast-food option and can be found at restaurants, kiosks, and food trucks. It has become a popular dish worldwide due to its convenience, flavour, and ability to be customised to individual tastes.

Frequently asked questions