.jpg) Mixed pickles | |
| Course | Hors d'oeuvre |
|---|---|
| Region or state | Middle East,Central Asia, andBalkans |
| Main ingredients | Vegetables,garlic,brine orvinegar |
Torshi,tursu orturshi (Persian:ترشی,romanized: torshi,lit. 'sourness') are thepickled vegetables of manyMiddle Eastern,Iranian,Slavic andBalkan cuisines.
Torshi is common inArabic,Turkish,Assyrian,Kurdish,Afghan,Balkans,Slavic,Armenian, andIranian cuisine.
Iran has hundreds of types of torshi, according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table.
Toursi is a traditional appetizer (meze) to go witharak,rakı,ouzo,oghi,tsipouro, andrakia. In some regions, notably in Turkey (turşu suyu), the pickle juice or torshi water is a popular beverage.
InEgypt, pickled vegetables are referred to as bothtorshi (طرشي) andmekhalel (مخلل). Both terms refer to all varieties ofpickled vegetables, includingcarrots,cucumbers,turnips,garlic,onions,cauliflower, andchili peppers, preserved in avinegar-based brine infused with spices such asnigella seeds,black pepper, andbay leaves.[1] It is ubiquitous onEgyptian tablespreads, especially for breakfast.
InArmenia, it is often eaten as an appetizer, and served alongside other Armenian appetizers liketopik, lavash,aboukh/basturma, soujoukh andmatsoon.[2][3] InMacedonian cuisine, it is a popular appetizer, traditionally prepared in the fall, and enjoyed throughout winter as a side dish to hearty stews. InBulgarian cuisine, the most popular types aretsarska turshiya ("king's pickle") andselska turshiya ("country pickle").
Torshi is often made in homes in theautumn, even in cities. It is also sold by specialists and in supermarkets, and is served in restaurants.
In 2021, Turkey's pickle exports reached the level of $300 million.[4]
The wordtorshi (Persian:ترشی) is ultimately derived from Persiantorsh 'sour' (ترش). This word is borrowed with minor variants in many languages:Kurdish:ترشىTirşîn, tirşî, trshin; Turkish andAzerbaijaniturşu;Greek:τουρσί,romanized: tursí;Bosnian,Croatian,Montenegrin,Serbian,Macedonian,Bulgarianturšija/туршија/туршияturshiya;Albanian:turshi;Ladino:טרושי,romanized: trushí.
Other languages translate it as 'pickle':Arabic:مخلل,romanized: mukhallal andSyriac:ܡܟ̇ܠܠ,romanized: mukhallal;Hebrew:חמוצים,romanized: khamutsim;Armenian:թթու,romanized: tətu.
Torshi is made with garlic, chili peppers,celery,cauliflower, carrots,beets,shallots, cabbage,aubergines (eggplant), and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole blackpeppercorns, ginger, etc. Persian-style torshi includes more vinegar, while Turkish-style turşu includes more salt.
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, then placed in a glass jar with herbs and vinegar, and stored in a cool, dry place for 2–3 months.
Tsarska turshiya is made with cauliflower, red peppers, carrots, and celery. The vegetables are mixed with salt and sugar and left to sit overnight. The next day, the juice is mixed with vinegar and boiled for several minutes. The vegetables are placed in glass jars and pressed down with cherry twigs and a round river stone. Then, the jars are filled with the cooled pickle marinade.
Selska turshiya is made with green peppers, green tomatoes, carrots, cauliflower, cabbage, and celery. The vegetables are placed in a container, pressed down with twigs and a stone, and a marinade made of salt, vinegar, and water is poured over them. The pickles are left to ferment.
Cabbage and mixed vegetable pickles, made in large quantities, and stored in earthenware jars, were very popular. Such pickled foods served alone added variety to the winter diet, and they were also used in preparing other foods.
