Tochitur

A traditional Romanian dish

Tochitur_ is a traditional Romanian dish, particularly popular in the region of Moldavia. It is a hearty stew made with a variety of meats, often served with m_m_lig_ (a type of polenta) and topped with a fried egg and cheese. This dish is a staple in Romanian cuisine and is often enjoyed during festive occasions.

Ingredients and Preparation

Tochitur_ served with m_m_lig_ and a fried egg

The main ingredients of tochitur_ include pork, beef, or lamb, and sometimes a combination of these meats. The dish is typically flavored with garlic, onions, and a variety of spices such as paprika and bay leaves.

Meat

The choice of meat can vary, but pork is the most commonly used. The meat is usually cut into small pieces and browned in a pan. Some variations of tochitur_ include smoked meats or sausages to enhance the flavor.

Sauce

The sauce is made by deglazing the pan with wine or broth, and then simmering the meat with tomatoes or tomato paste. The sauce is thickened and enriched with the addition of lard or oil.

Serving

Tochitur_ is traditionally served with m_m_lig_, which is a staple in Romanian cuisine. The dish is often topped with a fried egg and grated cheese, such as telemea or brânz_ de burduf.

Cultural Significance

Tochitur_ is more than just a dish; it is a reflection of Romanian culinary traditions. It is often prepared during holidays and family gatherings, symbolizing abundance and hospitality. The dish showcases the use of local ingredients and the influence of various cultures that have shaped Romanian cuisine over the centuries.

Variations

There are several regional variations of tochitur_, each with its own unique twist. In Moldavia, the dish is known for its rich and spicy flavors, while in other regions, it might be milder or include different types of meat.

Related pages

• Romanian cuisine
• M_m_lig_
• Telemea
• Brânz_ de burduf