Peka, called sač elsewhere in the Balkans, is a bell-shaped lid placed over food in a hearth or oven and covered with ashes and live coals; Konoba Varos lists veal, lamb and octopus under it.

Wikipedia says the sač probably comes from the saj, a curved metal utensil used in the Middle East and large parts of Asia, and that it is used today across the Balkans; lamb is its illustrated example. In Split, Konoba Varos lists peka of veal at €25, lamb at €27 and octopus at €32 among its house specialities, to be ordered three hours ahead, and Konoba Korta names peka, brudet and black risotto among its favourite dishes.

Where to eat Peka (Under the Bell) in Split

2 editor picks for Peka (Under the Bell) in Split, ranked by editorial score. All Split signature dishes · Peka (Under the Bell) across every city.

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Make it at home

Serves 43 hr 30 minAdvanced

Ingredients

  • 1.5kg lamb shoulder, on the bone, cut into 6 pieces
  • 1kg waxy potatoes, peeled and halved
  • 2 onions, quartered
  • 8 garlic cloves, peeled
  • 150ml olive oil
  • 200ml dry white wine
  • 2 sprigs rosemary, 4 bay leaves
  • Sea salt, black pepper

Method

  1. Heat oven to 220C/430F. In a heavy round roaster, put potatoes, onions, garlic, herbs.
  2. Salt and pepper the lamb. Lay on top of vegetables. Pour over olive oil and wine.
  3. Cover with a heavy lid (or two layers of foil tucked tightly). Roast 2.5 hours.
  4. Uncover; raise the heat to 250C/482F; roast 20 minutes to brown the lamb top.
  5. Rest 15 minutes before serving; spoon pan juices over the bread.

Editor tip. A peka has live coals on top of the lid; a heavy Dutch oven in a hot oven is the home approximation.