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Peka is a Croatian dish made by slow-cooking meat, vegetables, and herbs in an iron dome over hot coals. Learn about its history, preparation, and where to try it in Croatia.
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Peka is a Croatian national dish that uses a bell-shaped lid to roast meat or seafood with potatoes and veggies over an open fire. Learn the history, technique and tips of peka, and enjoy this succulent and aromatic feast with bread and wine.
Peka is a traditional Croatian dish that uses an iron bell to cook meat and vegetables over an open fire. Learn the origin, variations, preparation tips, and serving suggestions of this delicious and cultural experience.
Peka is a traditional way of slow-roasting meat or seafood and vegetables under a metal or clay lid over an open fire. Learn about the history, ingredients, and variations of peka, and where to try it in Dubrovnik with JayWay Travel.
Learn how to cook peka, a traditional Croatian dish of meat and vegetables slow roasted under a cast iron lid. Follow the step-by-step instructions and photos from Ante, a master chef of the peka method.
Peka is a dome-shaped cast iron lid that covers a pot of meat, vegetables, or seafood and gives it a unique flavor. Learn how peka is prepared, what dishes are made with it, and why it is the ultimate Croatian comfort food.
Learn how to cook Peka, a dome-shaped cast-iron dish with octopus, potatoes, vegetables and herbs, using coals and flames. Follow the steps and tips from Croatian celebrity chef Ivan Pažanin and enjoy this Croatian comfort food.
The word peka comes from the Croatian word peći, which means to roast or bake. Peka is a bell-shaped lid made of clay or cast iron, used for cooking bread or casserole dishes in hot ashes. It's also the name of the dish cooked under a peka dome. Peka requires a traditional open-flame hearth, a powerful and lasting fire, and a hot firebox.
The origins of peka can be traced back to the rural regions of Croatia, where families would gather around the hearth to prepare meals using whatever ingredients were available. Traditionally, peka involves cooking meat—often lamb or veal—alongside seasonal vegetables, all enveloped in a blanket of aromatic herbs.