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Serbian Dutch Oven (Ispod suc) pronounced Ispod Such. (Read 13176 times)
 
May 5th, 2013 at 11:11pm

astroboy   Offline
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My brother recently moved back to Australia after a 3 year posting for work based in Belgrade Serbia. He came home for a visit this weekend and gave me this primitive dutch oven called an Ispod suc or Peke. Meat and potatoes are a common meal cooked in the suc and it is suppose to be a very unique way of cooking creating very tender meat cooked in it's own juices.The tray that the meat and veg sit in is quite thin steel but the iron bell like lid is quite thick and heavy. My brother went to a lot of trouble to find me one of these and ended up getting a work collegue to track one down from Bosnia and send it to them in Belgrade. Then they packed it into their container to be shipped home with all their other belongings as it would have been too bulky for the plane trip home. Here's a few shots of it in action today being broken in for the first time. I cooked a leg of lamb with rosemary,garlic and lemon rind and potatoes.
It's a very unique cooking device and i'm looking forward to many meals out of it in the future.
Astro.
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Reply #1 - May 6th, 2013 at 2:00am

LG   Offline
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Wow! Is that another 24 inches Astro?
She looks huge compared to the chair in the background

Did they always have the ring around the lid or was it normally in a pit full of coals?
That dome screams 'bury me' to my eyes...
 

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences.  No debate will be entered into.
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Reply #2 - May 6th, 2013 at 1:02pm

TBF   Offline
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I'm impressed Astro.
Beautifully simple design.
That collar to support the coals is brilliant.

Aart
 

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Reply #3 - May 6th, 2013 at 1:33pm

astroboy   Offline
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Here's a few shots of the finished product. Beautiful tender lamb and the potatoes were something special. I've got to say completely different to a camp oven very simple recipe with a fantastic result can't wait for the next one.
Astro.

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Reply #4 - May 6th, 2013 at 3:40pm

Kingsthorpe David   Offline
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Very impressive Astro.
Wonder if the smoke goes under the lid from the bottom fire and adds flavour?

KD
 
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Reply #5 - May 7th, 2013 at 9:53am

Chally   Offline
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Now that is something different. It does a great job as well by the looks of that feed.

Jeff
 
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Reply #6 - May 7th, 2013 at 5:51pm

Kingsthorpe David   Offline
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Astro - did a manual or recipe book come with it?
Imagine it would be in Croation, Serbian or Bosnian.

KD
 
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Reply #7 - May 7th, 2013 at 7:42pm

Kingsthorpe David   Offline
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LG wrote on May 6th, 2013 at 2:00am:
That dome screams 'bury me' to my eyes...


On the right track LG,  watch this:

http://www.youtube.com/watch?v=wrPDO51NQS4

http://www.youtube.com/watch?v=XSIzuAq2l8M


KD
 
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Reply #8 - May 8th, 2013 at 6:01pm

Kingsthorpe David   Offline
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Another one for LG:

Spremanje peke:

http://www.youtube.com/watch?v=zRmw2orSVEo
 
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Reply #9 - May 8th, 2013 at 6:43pm

Kingsthorpe David   Offline
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Serbian firepit,  love it!

Kruh ispod peke:

http://www.youtube.com/watch?v=Ne61mVaSNtM

Serious men's business.

I want one!

KD
 
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Reply #10 - May 8th, 2013 at 7:32pm

Derek   Offline
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Came very close to getting one similar to this myself once. 

The guy making them was in Europe and was posting on the forum for a while then seemed to just disappear.  He was planning on coming to Australia and bring his molds with him but lost touch with him years ago after his website went under.

Here is one of his photos.

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If you look at the COCIA Photo Gallery

Click on the gallery - NATURE COOKING DOT COM you can see all of his photos he sent me.  These ones have the ring cast onto the lid rather than the removable ring as in Astro's one.

They look like a great cooking oven for sure.
 

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Reply #11 - May 21st, 2013 at 6:21pm

Kingsthorpe David   Offline
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My 43cm Sac-Peka arrived yesterday in West Wyalong.
Have to work out how to use it without upsetting the neighbours and Council.
Might try Heat Beads.

KD
 
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Reply #12 - May 21st, 2013 at 6:33pm

Derek   Offline
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It is big enough to cook up a feed for all the neighbours. 

Do them all a treat and feed them then you won't get any complaints.  Cheesy
 

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Reply #13 - May 21st, 2013 at 7:41pm

Kingsthorpe David   Offline
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Balkan cuisine without borders

Louise Schwartzkoff
May 25, 2010  Sydney Morning Herald

IN THE the early days of the Australian soccer league, supporters of Bosnian and Serbian teams clashed at almost every match. Ethnic rivalries flared again at the Australian Open tennis last year, after the game between a Serb, Novak Djokovic, and Bosnian-born Amer Delic.

At the Balkan Eatery in Lilyfield, Joseph Olovcic and Yasmina Kovacevic want customers to enjoy their cabbage rolls, cevapi and bureks in peace. They choose staff from all over the Balkans and make it clear everyone is welcome.

Even the domed Balkan grill, known as ''peka'' to Serbs and ''sac'' to Bosnians, has been diplomatically renamed. ''We call it 'peka-sac','' says Kovacevic, whose family comes from Mostar, in Bosnia. ''People often have a bit of a chuckle when they hear it but I don't want any tension.

''You want to portray an image that you're impartial.

''We want people to see the beautiful side of the Balkan people. They're passionate and they have big appetites.''

The servings at the Balkan Eatery are generous - perfect for winter dining - whether takeaway or eat-in meals. Chef Zahida Keranovic makes bureks and cabbage rolls daily and she does not believe in small portions.


In the kitchen at the back of the store, she rolls paper-thin pastry over a cloth-covered table, then sprinkles it with mince. She folds and slices the pastry over the meat creating three long rolls. Folding them into curls, she places the bureks aside, ready to be baked.

Her cabbage rolls are fat with rice, herbs and mince. They look heavy but are surprisingly easy to eat. Kovacevic says it's because they are oil-free.

At night, Olovcic takes charge of the kitchen, chargrilling meat in the peka-sac. He is careful to cater to Australian appetites and provides vegetarian options - unthinkable in Balkan culture.

''My parents can't believe we get so many people who are vegetarian,'' Kovacevic says.

''They say, 'What's wrong with them? They won't eat meat?' But we are conscious of changing tastes.'' Nevertheless, there is a broad range of hearty, warming food: traditional cevapi sausages with chargrilled vegetables, Balkan goulash, garlic prawns on polenta, lamb shanks and pljeskavica, a meat dish filled with garlic and herbs.

''Not all of it is winter food,'' Kovacevic says.

''But when it's cold, this is the perfect place to come.''



Balkan Eatery, Shop 4-5, Orange Grove Plaza, corner Helena Street and Balmain Road, Lilyfield, 0417 116 006. Mon-Sat, 7am-3pm, 5pm-9pm.
 
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Reply #14 - May 23rd, 2013 at 2:37pm

Kingsthorpe David   Offline
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Branko is in Sarajevo - Bosnia for five weeks.

I asked him to bring back a copper kettle for me.

See:

http://www.astrocall.com.au/cooking_camp_kettle.htm


KD
 
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Reply #15 - May 3rd, 2019 at 4:09pm

Derek   Offline
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If anyone is interested there are a big swag of these selling on eBay

https://www.ebay.com.au/itm/60cm-Peka-Sac-Camp-Oven-stainless-Steel-pan/25421757...
 

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