Flour, salt, eggs and water form the basis for the dough of the popular Tirtlan of the Val Pusteria valley.
The Pusterer Tirtlan are still served on special occasions today. They are filled with quark and spinach or with cabbage and are then crispy baked. Either you enjoy them with a soup or as an own dish.
The Tirtlan are probably one of the most typical specialities of the Val Pusteria valley. It’s a kind of round fritter, filled with spinach and quark (original version). The dough is easy to make: simply flour, salt, egg and water are the basis for it. Once the dough has been made, it should be left to rest for a while. Then palm-sized round pieces have to be rolled out (approx. 15 cm). Finally, spread the spinach and quark filling and cover with another sheet of dough. Press down the edges well so that the filling cannot escape during baking. Now the Tirtlan are baked in hot oil et voilà, the meal is ready.
Today the Tirtlan are offered with many various fillings, such as cabbage, nuts or also poppyseed. Our tip: just try them all!