Croatia

• 1 kg veal or lamb (cut into large pieces)
• 500 g potatoes (peeled and sliced)
• 2 large onions (sliced)
• 2 carrots (sliced)
• 1 red bell pepper (sliced)
• 4 garlic cloves (minced)
• 2 tbsp olive oil
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper to taste
• 1 cup white wine
• 1/2 cup water

• Preheat a large, domed cast-iron lid or baking dish to mimic the traditional "peka" setup.
• In a large baking dish, layer the potatoes, onions, carrots, and bell peppers. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme.
• Add the meat on top of the vegetables. Sprinkle with minced garlic and pour the white wine and water over the dish.
• Cover with the domed lid or foil to seal in the steam. Bake in a preheated oven at 200°C (390°F) for 2 hours.
• Remove the lid or foil in the last 15 minutes to allow the meat and vegetables to brown slightly.
• Serve hot with crusty bread to soak up the delicious juices.

Peka is a traditional Croatian dish cooked under a bell-like lid covered with hot coals. It's a centuries-old cooking method that brings families together and showcases Croatia's rustic culinary heritage!