Roasting under the bell is a traditional Balkan way of preparing food. The bell is originally called peka. The most common food prepared under the bell is lamb (or some other meat), octopus in sea areas, all types of vegetables, especially potatoes, and bread. Food prepared this way has a really special flavor and cannot be compared to anything else. Concentrating flavors and aromas under its top, the peka produces exquisitely delicious dishes. It is partially roasted, partially cooked.
Preparing this meal has some rules that must be fulfilled. You need to have enough potatoes to cover the entire baking pan. Also potatoes need to go on top and meat and other vegetables on the bottom. Meat or octopus will create juices but you will have to add sunflower oil and white wine too.
After you stated the fire just let it burn and add more wood it will create hot coal. Hot coal is very important for this meal. After enough hot coal is created move the fire on the side, but let it still burn you will need more hot coal. Put the baking pan where the fire was and put the bell on it. Cover the bell with hot coal. Over the time add more and more hot coal so your dish gets the heat it needs.
After 45 minutes put your bell on the side and rotate the positions of meat and potatoes. Until then potatoes were being baked and meat cooked in its juices. Also if you see there is too much juice just pour some in a bowl and add it later. Now you move the fire again and put the baking pan where fire was. And wait for another 45 minutes.
After 45 minutes it is cooked and baked and ready to serve. Enjoy your meal!
At the end it will probably look something like this:
