Peka is the Dalmatian iron-bell cooking technique: lamb, octopus or veal slow-roasted with potatoes, herbs and olive oil under a heavy iron lid covered with hot embers.

Peka is the inland Zagora cooking technique that arrived on the coast with the hill migration into Split through the centuries. The iron lid is called a peka or cripnja, and the cook covers it with hot wood embers, raked back into the oven floor for the 3-hour cook. In Split it is most often a Sunday-lunch order, with the peak in winter for lamb and autumn for octopus.

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