How to pronounce Tochitură

In the International Phonetic Alphabet it is /tokiˈturə/. In plain English letters that is toh-kee-TOO-ruh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Tochitură?

Tochitură is a main dish of Romania. Where it comes from: Moldavia. People usually eat it at lunch or dinner. Its main ingredients are pork, offal, egg and corn. It tastes rich and savory.

Where Tochitură comes from

Tochitură is one of 22 signature dishes of Romania on this map.

• Mucenici · Dessert · Moldavia and Muntenia

  Mucenici are ritual pastries baked on 9 March, the Christian feast of the Forty Martyrs of Sebaste, which in Romania and Moldova coincides with the old start of the farming year.

• Sarmale · Main dish · All Romania

  Sarmale are cabbage leaves rolled around a filling of minced pork, rice, onion and herbs, slowly cooked in layers in a pot with smoked meat, tomato and dill.

• Mici · Street food · Bucharest

  Mici, also called mititei, "little ones", are small skinless sausages of minced beef, often mixed with lamb and pork, seasoned with garlic, black pepper, thyme and other spices, plus a little bicarbonate of soda that keeps them springy.

• Mămăligă · Main dish · All Romania

  Mămăligă is a firm porridge of yellow maize flour boiled with water and salt, stirred until thick and turned out onto a board, then cut with a thread.

• Ciorbă de burtă · Soup & stew · All Romania

  Ciorbă de burtă, tripe soup, is a traditional Romanian ciorbă, a sour soup, and many versions are made across the country.

• Ciorbă rădăuțeană · Soup & stew · Bucovina (Rădăuți)

  Ciorbă rădăuțeană is a Romanian sour soup thickened with sour cream, eggs and vinegar, which comes from Rădăuți in Suceava county, in Bucovina, and later became popular all over Romania.

Food of Romania

Dishes like Tochitură in other countries

Same type of dish and similar main ingredients as Tochitură:

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Papas de sarrabulho · Soup & stew · Minho, Portugal

  Papas de sarrabulho is a thick winter porridge from the Minho, in north-west Portugal, eaten especially around Porto, Guimarães, Braga, Amares and Barcelos.

• Banosh бануш · Main dish · Hutsul region (Carpathians), Ukraine

  Banosh, or banush, is a thick cornmeal porridge cooked with cream or sour cream and topped with crisp pork crackling, mushrooms and bryndza, the salty sheep's cheese of the mountains.

• Krupniok · Main dish · Silesia, Poland

  The krupniok is Silesia's own kind of kaszanka, the Polish sausage of groats and offal known in English as black pudding.