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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":494,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":432,"prepMinutes":544,"cookMinutes":474,"restMinutes":545,"difficulty":546,"course":547,"diet":549,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":569,"updatedAt":569,"authorSlug":570,"summary":571,"localeSlug":538,"alternates":572},[394,397,400,403,406],{"answer":395,"question":396},"Peka is the name of both the dish and the equipment: a heavy domed iron or terracotta lid placed over a shallow tray of food on a hearth, with hot embers piled over and around it. Because heat comes from every direction and nothing escapes, the food roasts and steams at the same time. The word covers anything cooked this way — meat, octopus, vegetables or even bread.","What exactly is a peka?",{"answer":398,"question":399},"Yes, with compromises. Use a deep roasting tin with a tight lid, or a large Dutch oven, at 180°C for roughly the same total time, keeping it sealed and turning the contents once halfway. You will not get the smokiness or the intense top heat of embers, but the enclosed steam-roast produces very similar texture and juices. Seal the pan edge with foil if the lid is loose.","Can I make peka without an open fire?",{"answer":401,"question":402},"Because the method is designed around the ingredients cooking in their own liquid. Meat, potatoes and onions release a surprising amount of moisture into a sealed vessel, and the wine adds the rest. Adding water dilutes the concentrated juices that collect at the bottom of the tray, which is the part everyone fights over with a piece of bread.","Why should I not add water or stock?",{"answer":404,"question":405},"The meat should pull away from the bone with almost no resistance and a knife should slide into the thickest potato wedge without any grip. On a proper peka this takes about two hours for veal or lamb, less for chicken. Lift the bell only at the halfway turn and again near the end — every look you take costs you heat and steam.","How do I know when it is done?",{"answer":407,"question":408},"Traditionally no. The radiant heat from the bell browns the exposed surfaces during cooking, which is part of what distinguishes peka from a plain braise. In an oven version, a quick sear of the meat before it goes in the pan is a reasonable cheat, since a domestic oven lid will not deliver the same top heat.","Do I need to brown the meat first?",[410,411,412,413,414,415],"Cut potatoes into big wedges, at least 4 cm across. Anything smaller collapses into mush over two hours of enclosed cooking.","Do not add water. The wine, the vegetables and the meat produce all the liquid needed, and extra water dilutes the juices into a thin broth.","If you are using a real peka, build the ember bed a full hour ahead. A fire that is still flaming will scorch the tray before the inside cooks.","Turn everything once at the halfway point so the potatoes that were on the bottom spend the second hour on top and cook evenly.","For the oven version, weigh the lid down or seal the pan edge with a strip of foil — the whole method depends on nothing escaping.","Let the tray stand 10 minutes off the heat before serving so the meat relaxes and reabsorbs the juice it pushed out.","🔥","Peka is not a recipe so much as a piece of equipment that dictates one. A shallow metal tray of meat, potatoes and vegetables is covered with a heavy domed iron lid — the peka — which is then buried under glowing embers so heat comes from above as well as below. Nothing escapes: the ingredients cook in their own steam, seasoned with little more than olive oil, garlic, rosemary and a splash of white wine, until the veal falls off the bone and the potatoes have absorbed every drop of fat and juice in the tray. The flavour is deep, roasted and surprisingly clean, because there is no sauce, no browning of flour, nothing added at the end. This version gives you both the real fire method and an oven route that gets genuinely close.","Cooking under a bell is one of the oldest surviving techniques in the region, and versions of it exist across the Balkans and around the Mediterranean under different names — sač in Bosnia and Serbia, and similar iron domes anywhere people cooked on an open hearth long before ovens were domestic. In Croatia the peka is most closely associated with Dalmatia and the islands, where konobas and stone-house courtyards still keep an outdoor hearth for exactly this purpose. The bells are cast iron or, historically, terracotta, and the good ones are heavy enough that lifting them is a two-handed job.\n\nThe method is unhurried by design. The fire is lit an hour or more before cooking to build a bed of embers, the tray goes on the hot hearth, the bell goes over it, and then embers are shovelled over and around the dome so heat surrounds the food completely. Nobody opens it for the first hour. Somewhere around the halfway mark the bell comes off, the contents are turned so the potatoes swap places with the meat, more embers are added and the lid goes back on. The whole thing takes two hours or so, which is precisely the point — peka is booked in advance at coastal restaurants because it cannot be made to order, and at home it is Sunday cooking, organised around drinking, talking and tending the fire.\n\nWhat goes under the bell varies with what is available. Veal and lamb are the classics, chicken is the everyday choice, and along the coast octopus peka is a speciality worth planning a holiday around — the octopus releases so much liquid that the potatoes end up almost braised. The constants are potatoes cut thick enough to survive two hours, whole heads of garlic, a generous pour of olive oil, rosemary or bay, and a glass of white wine that turns to steam in the first ten minutes. Serve it straight from the tray with bread, because the juices at the bottom are the best part and nobody wants them left behind.","Keeps 3 days refrigerated with the meat and potatoes stored together in their juices. Reheat covered in a 160°C oven for 20–25 minutes rather than in a microwave, which turns the potatoes waxy. The meat freezes acceptably for 2 months, but the potatoes do not — they go grainy and watery on thawing, so pick out the meat and juices for the freezer and cook fresh potatoes to go with them.",[421,422,423,424],"Covers both routes honestly — the real fire-and-bell method and a heavy covered roasting pan in the oven that gets close.","Cuts the potatoes thick and layers them under the meat so they braise in fat and juice instead of drying out.","Includes the mid-cook turn that Dalmatian cooks never skip, and explains what it actually does.","Seasons with almost nothing, because the technique does the work — and says so plainly.",[426,427,428],"Cast-iron peka bell and outdoor hearth, or a deep roasting tin with a tight-fitting lid","Long tongs and a shovel if cooking over embers","Heatproof gloves",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},34,42,6,48,680,[436],"Bread for the juices at the bottom of the tray, and a simple tomato and onion salad dressed with olive oil.",[438,441,444],{"name":439,"description":440},"Hobotnica ispod peke","Octopus peka: whole cleaned octopus with the same potatoes and aromatics. It renders an extraordinary amount of liquid, so the potatoes finish soft and saturated rather than roasted.",{"name":442,"description":443},"Janjetina ispod peke","Lamb shoulder or leg on the bone, the island version, usually with rosemary doubled and a whole head of garlic split across the tray.",{"name":445,"description":446},"Vegetable peka","Potatoes, peppers, courgette, whole onions and garlic under the bell with plenty of olive oil — genuinely good, and the standard workaround at Dalmatian tables with vegetarians at them.",[448,455,458,463,466,470,473,478,481,484,487,490],{"qty":449,"ref":450,"name":451,"note":452,"unit":453,"group":454},1.5,"veal","veal shoulder on the bone, in large chunks","lamb shoulder works identically","kg","For the tray",{"qty":449,"ref":456,"name":457,"unit":453,"group":454},"potato","waxy potatoes, peeled and cut into large wedges",{"qty":459,"ref":460,"name":461,"unit":462,"group":454},3,"onion","onions, quartered","piece",{"qty":459,"ref":464,"name":465,"unit":462,"group":454},"carrot","carrots, in thick batons",{"qty":467,"ref":468,"name":469,"unit":462,"group":454},2,"garlic","whole heads of garlic, halved across",{"qty":467,"ref":471,"name":472,"unit":462,"group":454},"bell-pepper","red peppers, in wide strips",{"qty":474,"ref":475,"name":476,"unit":477,"group":454},120,"olive-oil","olive oil","ml",{"qty":459,"ref":479,"name":480,"unit":462,"group":454},"rosemary","sprigs of rosemary",{"qty":459,"ref":482,"name":483,"unit":462,"group":454},"bay-leaf","bay leaves",{"qty":485,"name":486,"unit":477,"group":454},200,"dry white wine",{"qty":467,"name":488,"unit":489,"group":454},"coarse sea salt","tsp",{"qty":491,"ref":492,"name":493,"unit":489,"group":454},1,"black-pepper","black pepper, coarsely ground",[495,499,502,506,509,512,516,520],{"text":496,"title":497,"timerSeconds":498},"If cooking over embers, light a hardwood fire on the hearth at least an hour before you plan to eat and let it burn down to a deep glowing bed with no flame. For the oven route, heat it to 180°C with a shelf in the lower third.","Build the fire, or heat the oven",3600,{"text":500,"title":501},"Rub the veal chunks all over with a third of the olive oil, the salt and the pepper, working the seasoning into every surface. Leave them at room temperature while you prepare the vegetables — cold meat straight from the fridge lengthens the cook by half an hour.","Season the meat",{"tip":503,"text":504,"title":505},"Pack the tray tight but in one layer — a crowded pile steams unevenly and the top never colours.","Spread the potatoes, onions, carrots, peppers and halved garlic heads over the base of a shallow metal tray or roasting tin, tuck in the rosemary and bay, and sit the veal on top so its fat drips down through the vegetables as it cooks.","Load the tray",{"text":507,"title":508},"Pour the remaining olive oil evenly over everything and add the white wine down the side of the tray rather than over the meat, so you do not wash off the seasoning. The liquid should sit about 1 cm deep; add nothing else.","Oil and wine",{"text":510,"title":511},"Set the peka bell over the tray, rake embers up against the sides and shovel a thick layer over the dome until it is completely covered. In the oven, seal the tin with its lid or a double sheet of foil crimped tightly around the rim.","Cover and bury",{"tip":513,"text":514,"title":515,"timerSeconds":498},"The liquid should look like fat and dark juice, not water. If the tray has run dry, add a small splash of wine — but this is rare.","Leave it alone for 60 minutes, refreshing the embers around the bell once if they fade. Then lift the lid, turn the meat over and stir the potatoes up from the bottom so they change places, and check that there is still a shallow layer of liquid in the tray.","Cook undisturbed, then turn",{"text":517,"title":518,"timerSeconds":519},"Cover again and cook for another 50–60 minutes, until the veal pulls apart under a fork with no resistance, the potato edges have gone golden where they touched the metal, and the juices in the tray have reduced to a glossy, deeply savoury pool.","Finish the cook",3300,{"text":521,"title":522,"timerSeconds":523},"Uncover, brush off any stray ash, and let the tray stand for 10 minutes so the meat reabsorbs its juices. Bring it whole to the table with bread and spoon the pan juices over each serving.","Rest and serve from the tray",600,"EES-pod PEH-keh",[526,530,534],{"note":527,"swap":528,"original":529},"Lamb is equally traditional. Chicken needs only 70–80 minutes total. Octopus is the coastal speciality and produces the wettest, most flavourful potatoes of all.","Lamb shoulder, chicken thighs and drumsticks, or 1.5 kg cleaned octopus","Veal shoulder",{"note":531,"swap":532,"original":533},"You lose the smoke and the radiant heat from above, but the enclosed steam-roast is reproducible. A pizza stone under the pan helps with base heat.","A deep roasting tin with a tight-fitting lid, or a large Dutch oven","A cast-iron peka bell",{"note":535,"swap":536,"original":537},"Wine brings acidity that cuts the fat. Stock alone tastes flatter, so the lemon is doing real work here, not decorating.","Chicken or vegetable stock with a squeeze of lemon","Dry white wine","peka","Ispod Peke (Croatian Veal and Potatoes Baked Under a Bell)","Ispod Peke","Ispod peke","croatia","Dalmatia",25,10,"hard",[548],"main",[550,551],"gluten-free","dairy-free",[450,456,475,468,479],[554,557,559,561],{"alt":555,"src":556},"Metal tray of veal and potato wedges cooked under a peka bell, with rosemary sprigs and glossy pan juices","\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-4x3.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-1x1.jpg",[538,564,565,566,567,568],"ispod peke","croatian bell roast","dalmatian veal","ember cooking","sač","2026-08-20","dishroute-kitchen","Veal and potatoes cooked under a heavy iron bell buried in embers, steaming in their own juices with olive oil, rosemary and white wine until the meat pulls apart and the potatoes soak up everything.",{"en":573},"\u002Frecipe\u002Fpeka",{"items":575,"total":545,"page":491,"limit":855,"hasMore":856},[576,608,637,672,682,712,742,768,797,826],{"slug":577,"title":578,"shortTitle":579,"nativeName":579,"countrySlug":542,"region":580,"baseServings":581,"prepMinutes":544,"cookMinutes":582,"difficulty":583,"course":584,"diet":585,"mainIngredients":587,"images":593,"keywords":603,"publishedAt":569,"updatedAt":569,"authorSlug":570},"brudet","Brudet (Adriatic Mixed Fish Stew with Soft Polenta)","Brudet","Dalmatia and Istria",4,50,"medium",[548],[586,550],"pescatarian",[588,589,590,591,592],"white-fish","squid","mussels","tomato","polenta",[594,597,599,601],{"alt":595,"src":596},"Wide pan of Adriatic brudet with fish steaks, squid rings and open mussels in red sauce beside soft polenta","\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-1x1.jpg",[577,604,605,592,606,607],"adriatic fish stew","croatian seafood","brodetto","dalmatian",{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":542,"region":543,"baseServings":581,"prepMinutes":613,"cookMinutes":614,"difficulty":583,"course":615,"diet":616,"mainIngredients":617,"images":620,"keywords":630,"publishedAt":569,"updatedAt":569,"authorSlug":570},"crni-rizot","Crni Rižot (Croatian Black Cuttlefish Risotto)","Crni Rižot","Crni rižot",20,45,[548],[586],[589,618,468,475,619],"short-grain-rice","parsley",[621,624,626,628],{"alt":622,"src":623},"Plate of jet-black Croatian cuttlefish risotto scattered with chopped parsley and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-1x1.jpg",[631,632,633,634,635,636],"crni rižot","squid ink risotto","cuttlefish","dalmatian seafood","croatian rice","adriatic",{"slug":638,"title":639,"shortTitle":640,"nativeName":640,"countrySlug":542,"region":543,"baseServings":432,"prepMinutes":613,"cookMinutes":613,"restMinutes":641,"difficulty":642,"course":643,"diet":647,"mainIngredients":650,"images":655,"keywords":665,"publishedAt":569,"updatedAt":569,"authorSlug":570},"fritule","Fritule (Dalmatian Rum and Citrus Fritters)","Fritule",60,"easy",[644,645,646],"dessert","snack","street-food",[648,649],"vegetarian","nut-free",[651,652,653,654],"flour","eggs","raisins","lemon",[656,659,661,663],{"alt":657,"src":658},"Bowl of golden craggy fritule fritters heaped under a thick dusting of icing sugar","\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-1x1.jpg",[638,666,667,668,669,670,671],"croatian fritters","dalmatia","rum raisin","christmas market","fried dough","advent",{"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":432,"prepMinutes":544,"cookMinutes":474,"restMinutes":545,"difficulty":546,"course":673,"diet":674,"mainIngredients":675,"images":676,"keywords":681,"publishedAt":569,"updatedAt":569,"authorSlug":570},[548],[550,551],[450,456,475,468,479],[677,678,679,680],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[538,564,565,566,567,568],{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":542,"region":686,"baseServings":432,"prepMinutes":613,"cookMinutes":687,"restMinutes":688,"difficulty":642,"course":689,"diet":691,"mainIngredients":692,"images":695,"keywords":705,"publishedAt":569,"updatedAt":569,"authorSlug":570},"manestra","Maneštra (Istrian Bean, Corn and Smoked Pork Pot)","Maneštra","Istria",105,480,[690],"soup",[550,551],[693,456,694,460,468],"corn","smoked-pork",[696,699,701,703],{"alt":697,"src":698},"Deep bowl of thick Istrian maneštra with borlotti beans, corn kernels, potato and shreds of smoked pork","\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-1x1.jpg",[706,707,708,709,710,711],"maneštra","istrian soup","bobići","bean and corn stew","croatian one-pot","smoked pork",{"slug":713,"title":714,"shortTitle":715,"nativeName":715,"countrySlug":542,"region":543,"baseServings":432,"prepMinutes":716,"cookMinutes":717,"restMinutes":718,"difficulty":546,"course":719,"diet":720,"mainIngredients":721,"images":725,"keywords":735,"publishedAt":569,"updatedAt":569,"authorSlug":570},"croatian-pasticada","Pašticada (Dalmatian Beef Braised in Sweet Prošek Wine)","Pašticada",40,210,720,[548],[],[722,723,460,724,464],"beef-chuck","bacon","red-wine",[726,729,731,733],{"alt":727,"src":728},"Sliced Dalmatian pašticada beef fanned over potato gnocchi under a dark glossy prune and wine sauce","\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-1x1.jpg",[736,737,738,739,740,741],"pašticada","dalmatian beef","croatian braise","prošek","sweet and sour beef","gnocchi",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":542,"region":543,"baseServings":581,"prepMinutes":544,"cookMinutes":641,"restMinutes":641,"difficulty":642,"course":747,"diet":749,"mainIngredients":750,"images":752,"keywords":762,"publishedAt":569,"updatedAt":569,"authorSlug":570},"salata-od-hobotnice","Salata od Hobotnice (Dalmatian Octopus and Potato Salad)","Salata od Hobotnice","Salata od hobotnice",[748],"appetizer",[586,550,551],[751,456,475,619,460],"octopus",[753,756,758,760],{"alt":754,"src":755},"Bowl of Dalmatian octopus salad with potato chunks, red onion slivers and chopped parsley glossy with olive 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