tourtière

See also: tourtiere

English
Tourtière du Lac-Saint-Jean, ready to be put into the oven for baking

Alternative forms

Etymology

From Canadian French tourtière, from a cooking vessel of the same name, from French tourte (“meat pie”). There is a common false etymology that it derives from the alternative meaning tourte (“passenger pigeon”).[1][2]

Pronunciation
  • IPA(key): /tʊɚˈtjɛɚ/, /toɹ-/

Noun

tourtière (countable and uncountable, plural tourtières)

  1. (Canada, chiefly Quebec) A type of traditional French-Canadian meat pie, usually made with pork.
    • 2018 November 30, Isabelle Bourgeault-Tassé, “How a family recipe taught me what’s at stake when Franco-Ontarians lose their roots”, in The Globe and Mail‎:
      Last December, I called my mother to get her recipe for tourtière, a beloved traditional French-Canadian dish. It would be the meaningful heart of a bundle of gifts I had lovingly gathered to honour a Métis elder I had recently met. To share this recipe for tourtière was to share a piece of my family’s story with this elder, to whom I owed a great debt of gratitude.

References
  1. “Tourtière”, in Cook's Info‎, 2010 March 12, retrieved 11 September 2012
  2. Casselman, William G (2012 November 10 (last accessed)) “Tourtiere & Omelette: Foods Named After Their Cooking Utensils”, in Bill Casselman's Canadian Word of the Day‎, archived from the original on 29 January 2013

Further reading

French

Etymology

From tourte +‎ -ière.

Pronunciation
  • IPA(key): /tuʁ.tjɛʁ/
  • Audio (CAN)(file)

Noun

tourtière f (plural tourtières)

  1. piedish
  2. (Canada, Quebec, food) tourtière, a type of traditional French-Canadian meat pie. Synonym of tourtière du Lac-St-Jean
  3. (Quebec, food) meat pie

Synonyms

(tourtière du Lac-St-Jean):

(meat pie):

Further reading
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