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Croatian favourite rated among world’s 50 best lamb dishes

Croatian favourite rated among world's best lamb dishes

Taste Atlas rated the best lamb dishes in the world

In the realm of gastronomy, few things can unite people across cultures and boundaries quite like food. The joy of sharing a delicious meal is a universal language that transcends geographical distances. 

And when it comes to lamb dishes, one Croatian specialty has managed to captivate the hearts and taste buds of food enthusiasts around the world, earning its place on the prestigious “50 Best Rated Lamb Dishes in the World” list published by Taste Atlas. 

Ranking at an impressive 35th position, Janjetina ispod peke (lamb under the bell) has solidified its status as a beloved culinary gem, representing not only the flavours of Dalmatia but also the rich culinary heritage of Croatia.

Janjetina ispod peke is a traditional Croatian lamb specialty that calls for preparing the meat under a metal, bell-like dome or lid called peka in Dalmatia or čripnja in Istria. The meat is usually combined with potatoes and vegetables such as onions, tomatoes, carrots, and zucchinis, and the whole thing is then commonly drizzled with olive oil.

White wine or beer may occasionally be added to the concoction to speed up the cooking process, while the dish is often flavored with aromatic herbs and spices such as rosemary, bay leaves, mint, paprika, and black pepper. Traditionally, the baking tray or pot containing the food is topped with the peka lid, placed in a fireplace, and the lid is then covered with hot embers on top,” Taste Atlas writes. 

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The list was topped by Iskender kebap from Turkey. The list also include famous lamb dishes in Greece, Spain, Hungary and India amongst others. 

Taste Atlas’s ranking is based on genuine user ratings, employing mechanisms that sift through bot-generated, nationalist, or biased reviews. It values the input of knowledgeable users, ensuring a fair and reliable assessment of each dish’s merit.

You can see the full list here. 

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