How to pronounce Peka

In the International Phonetic Alphabet it is /ˈpɛka/. In plain English letters that is PEH-kah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Peka?

Peka is a main dish of Croatia. Where it comes from: Dalmatia. People usually eat it at lunch or dinner and on festive days. Its main ingredients are seafood, potato and vegetables. It tastes savory and smoky.

Where Peka comes from

Peka is one of 24 signature dishes of Croatia on this map. See all dishes from Split-Dalmatia.

• Pašticada · Main dish · Dalmatia (Split)

  Pašticada is beef braised for hours in a dark, sweet and sour sauce, and it is the festive dish of Dalmatia, the Croatian coast around Split.

• Soparnik · Bread & pastry · Poljica (near Omiš)

  Soparnik is a thin, round pie of Swiss chard, onion, parsley, garlic and olive oil between two sheets of unleavened dough.

• Sinjski arambaši · Main dish · Dalmatian hinterland (Sinj)

  Sinjski arambaši are the festive stuffed cabbage rolls of Sinj and the Cetina valley in the Dalmatian hinterland.

• Gregada · Main dish · Hvar

  Gregada is a traditional fish dish of central Dalmatia and above all of the island of Hvar, where it is counted among the island's signature dishes.

• Prošek · Drink · Dalmatia

  Prošek is a sweet dessert wine from Dalmatia, traditionally from the southern part of the coast.

• Zagorski štrukli · Bread & pastry · Zagreb and Zagorje

  Zagorski štrukli are rolls of very thin stretched dough filled with fresh cow's cheese, eggs and sour cream, cut into pieces and either boiled or baked with cream until golden on top.

Food of Croatia

Dishes like Peka in other countries

Same type of dish and similar main ingredients as Peka:

• Kohl und Pinkel · Main dish · Oldenburg (Lower Saxony), Germany

  Kohl und Pinkel is the winter dish of north-west Germany: long-cooked kale served with Pinkel, a smoked, coarse grain sausage, and potatoes.

• Tokat kebabı · Main dish · Tokat, Türkiye

  Tokat kebabı is a kebab from Tokat, in the inland Black Sea region: lamb pieces are hung on a vertical skewer with slices of potato, aubergine, tomato and green peppers between them, and roasted in a wood oven so the fat drips onto the vegetables.

• Khorkhog хорхог · Main dish · The countryside, Mongolia

  Khorkhog is a festive barbecue in which pieces of mutton or goat, with potatoes, carrots and onions, are cooked in a sealed metal container with stones heated in a fire.

• Curanto · Main dish · Chiloé, Chile

  Curanto is a feast cooked in a pit in the ground in the Chiloé archipelago of southern Chile.