Peka is a traditional cooking method from the Dalmatian region of Croatia. It involves slow-cooking meat, usually lamb or veal, along with vegetables in a covered dish, often made of cast iron or clay. The dish is typically placed under hot embers, allowing the food to cook evenly and develop rich flavors. This cooking technique is often associated with gatherings and celebrations, as it requires time and care. The result is tender, flavorful meat that is infused with the essence of the ingredients. Peka is not only a meal but also a cultural experience, reflecting the culinary heritage of the Mediterranean.