How is the Tiirteflek preparation traditionally made?

Stewing veal cheek in a flavorful white wine and vegetable sauce

Tiirteflek is described as a hearty main course whose preparation leans toward more sophisticated traditional methods, showcasing French influence. The dish centers on veal cheek as the primary protein source. This meat is subjected to a prolonged stewing process within a flavorful liquid base composed of white wine and a medley of vegetables. The goal of this long, slow cooking method is to break down the connective tissues in the veal cheek until the meat becomes exceedingly tender, capable of falling apart easily upon serving. The resulting texture and the subtle acidity introduced by the white wine contribute to its distinct and rich profile.