Québécois food are very traditional, they are discovered with their food that is rich and very diverse just like them. Most of their food has a high fat and lard content; it will give them energy during winter.
Quebec is most popular in their dish called Tourtière; it is a meat pie that usually served during Christmas season. Traditional Quebec has the strong influence of France and Ireland, the two countries has the largest ethnic groups in the province.
Tourtière is their main dish during holiday season; there is no correct recipe or fillings: you can use any meat depending on your taste and also depending on what is regionally available. Tourtière fillings can be pork, beef, rabbit, lamb and fish such as salmon that is commonly used in Quebec.
In Montreal, it is made with finely ground pork only. Water is usually added to the meat and cinnamon and cloves is what make their version unique. In Manitoba, browned meat, nutmeg, cloves, cinnamon and seasoning is their version of Tourtière. In Acadia, is more of mixing meat, they usually make Tourtière with pork, chicken, rabbit and beef.
Tourtière is not only in Quebec or exclusive just for them, it is a traditional dish of French-Canadian by generation to generation, even though the Canada’s border is the United States.
Wanted to try this recipe? Here are the ingredients.
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If you have your own version of Tourtière, you can also share it below. Happy Eating to everyone!!!