Tochtig

Tochtig is a traditional dish from the Russian Far East, particularly popular among the Evenk and Eveny people. It is a type of flatbread, typically made from a mixture of flour, water, and sometimes milk or other dairy products. The dough is rolled out thin and then cooked on a griddle or a special stone stove called a tochtig oven.

The tochtig oven is a unique feature of Evenk and Eveny culture. It is a circular structure made of clay or mud, with a hollow center. The dough is placed in the center and covered with a layer of hot stones. The heat from the stones cooks the bread evenly, giving it a distinctive flavor and texture.

Tochtig is often served with various toppings, such as meat, fish, or mushrooms, as well as sour cream or other dairy products. It is a staple food in the region and is typically eaten for breakfast or as a snack. The dish is not only a source of sustenance but also plays an important role in social gatherings and celebrations.

The preparation and cooking of tochtig are skills passed down through generations within Evenk and Eveny communities. The process involves not only culinary techniques but also cultural knowledge and traditions. Today, tochtig remains an important part of the cultural heritage of the Russian Far East, enjoyed by both locals and visitors alike.