Tourtière

Tourtière is a traditional Canadian dish, originating from the province of Quebec. It is a meat pie, typically made from minced pork, veal, or beef, and occasionally including game meats or fish. The dish is named after the tourtière, a type of pie dish used in French cooking.

History

The tourtière was first documented in the early 17th century, when settlers from France brought the recipe to Quebec. It was traditionally served at Christmas and New Year's Eve, but has since become a staple of Canadian cuisine year-round.

Preparation

The meat for a tourtière is typically slow-cooked with onion, garlic, and spices such as clove, cinnamon, and nutmeg. The mixture is then placed in a pie crust and baked until golden brown. Some variations of the recipe also include potatoes or other vegetables.

Variations

There are many regional variations of the tourtière across Canada. In coastal areas, fish such as salmon or cod may be used instead of meat. In the northern regions, game meats such as moose, venison, or rabbit are common. Some versions of the dish also include a layer of baked beans or mashed potatoes.

Cultural significance

The tourtière is a symbol of Quebecois culture and is often served at celebrations and family gatherings. It is also a popular dish in other parts of Canada, particularly during the winter months.

File:Tourtière.jpg

A traditional tourtière.

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