Find out which special utensils you’ll need on hand during cooking.
8 May 2013 - 4:59 PM  UPDATED 6 Sep 2013 - 9:31 AM


Traditionally earthenware, but commonly made from metal or cast iron, the peka is a bell-shaped lid used to form an outdoor oven. When a fire has reached hot coals stage, these are shoveled on top of the oven. Covered in charcoal, the peka forms a convection oven and is perfect for slow-cooked cuts of meat such as pork belly, lamb and turkey with potatoes.

Spit roast (ražanj)

Spit roasting is common all over Croatia – suckling pig, lamb and beef are all slowly rotated and basted over gentle heat.