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Title: Tochitură  
Author: World Heritage Encyclopedia
Language: English
Subject: Moldovan cuisine, Cuisine of Romania, Borș (bran), Pască, Colțunași
Publisher: World Heritage Encyclopedia


Type Stew
Place of origin Romania, Moldova
Main ingredients Beef, pork, tomato sauce

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 moldoveneascăis is the Moldavian stew and the tochitură ardelenească is the Transylvanian stew.

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

See also

Notes and references

  1. ^ "Tochitura, plat traditionnel roumaine". [1] (in Français). 
  2. ^ Enache, D. Bucătăria unităților gastronomice, Ed. Sport-Turism, București 1975

External links

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