Tinchú

Tinchú is a traditional Romanian dish originating from the Transylvania region. It is essentially a type of savory pastry, often made with a dough similar to that used for dumplings or strudel. The filling can vary but commonly includes ingredients such as finely chopped meat, usually pork or lamb, mixed with onions, garlic, herbs like parsley and dill, and sometimes spices like paprika.

The pastry is typically rolled out thinly, and the filling is spread over it. It is then rolled up into a log shape, similar to a strudel, and often sliced into smaller portions before cooking. Tinchú can be prepared in several ways, most commonly by baking it in an oven until golden brown and cooked through. Alternatively, some recipes suggest frying or even steaming the dish.

The dish is known for its rich and flavorful taste, with the savory filling complemented by the slightly chewy or crispy pastry, depending on the cooking method. It is often served as a main course or as a substantial appetizer, sometimes accompanied by sour cream or a simple salad. Tinchú is a testament to the hearty and rustic culinary traditions of Transylvania, utilizing readily available ingredients to create a satisfying meal. Its preparation and variations can differ from household to household, reflecting regional and family preferences.