Tochitura is one of the many traditional Romanian dishes you should try. There are several variants. Tochitura moldoveneasca, for example. The main ingredient is pieces of meat fried in lard and pieces of tasty smoked sausages. However, everyone cooks this dish a little differently, which makes it exciting.


For me personally, I prefer tochitura with pieces of meat as well as sausage in a tasty sauce of red wine, thyme and garlic, adding especially the garlic late. It is also important to add the meat to the stew one after the other, depending on the length of the cooking time, so that in the end everything can be served very tender. Season with salt and freshly ground black pepper.
In some variations there are also pieces of heart, liver or kidneys, which may not be to everyone’s taste, but is excellent in this Romanian stew.
Traditionally, Tochitura is served with the corn porridge Mamaliga, fried eggs and a grated Romanian sheep cheese “Telemea”.

Tochitura moldoveneasca

Ingredients for about 4-6 people:

  • 1 kg of pork neck or pork breast (I recommend organic meat, as it is the closest to Romanian pork).
  • 500 g offal of pork (heart, liver, kidneys)
  • 500 g fresh smoked sausage
  • 100 g of pork bacon
  • 400 ml Romanian red wine (Feteasca Neagra)
  • salt, freshly ground black pepper
  • thyme (only a little)
  • 1 clove of garlic

For the side dishes

    • Mamaliga (corn semolina) for this you need 500 ml of water and 500 ml of milk, 50 g of butter, salt and of course corn semolina, which you leave to swell over low heat, stirring constantly. At the end, depending on your taste, you can add grated feta cheese and season with salt.
    • 6 eggs from happy chickens (fry)
    • 400 g of grated or crumbled cheese (Romanian sheep cheese “Telemea” ) is served separately on the plate.


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