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Type Stew
Place of origin Romania, Moldova
Main ingredients Beef, pork, tomato sauce
Cookbook: Tochitură  Media: Tochitură

Tochitură is a traditional Romanian dish like a stew made from beef and pork in tomato sauce, traditionally served with over-easy eggs and mămăligă.[1][2] The tochitură moldovenească is the Moldavian stew and the tochitură ardelenească is the Transylvanian stew.

Tochitură is made in 2 main different ways: with or without tomato sauce. The stew with the tomato sauce is the most common and it is prepared in most restaurants, but is less 'traditional'. The one without it has a sauce of pork fat and juices from the parts of the meat. The traditional Romanian stew contains not only raw meat, but parts of internal organs of the animal, like liver, kidneys, heart, pork fat (slănină) or bacon and smoked sausages fried together. It is served with mămăligă and salty sheep cheese called telemea or sheep cheese kept in bellows, called brânză de burduf.

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Notes and references[edit]

  1. ^ "Tochitura, plat traditionnel roumaine". [1] (in French).  External link in |work= (help)
  2. ^ Enache, D. Bucătăria unităților gastronomice, Ed. Sport-Turism, București 1975

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