Turshiya
Encyclopedia
Torshi refers to pickled
vegetables in the cuisine of many Balkan and Middle East
countries. The word torshi comes from the Persian word torsh, which means 'sour'.
Turşu is common in Afghan Persian, Pashtun Cuisine
, Turkish
, Middle Eastern
, Albanian, Armenian
, Greek, Bulgarian
, Macedonian
, Serbian
, and Bosnian
cuisine. Iran boasts a great variation of hundreds of different 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. In Bulgarian cuisine the most popular types are tsarska turshiya 'king's pickle' and selska turshiya 'country pickle'. Toursi is a traditional appetizer (meze
) to go with rakı
, ouzo
, tsipouro
, and rakia
.
Making turşu at home is still a widespread tradition during the autumn months, even in the big cities. Turşu is often served in restaurants or it can be bought prepared from large supermarkets.
in vinegar, salt, and different spice mixtures, which usually include whole black peppercorn
s, ginger, etc. Persian style torshi includes more vinegar, while Turkish style turşu includes more salt as an antibacterial agent.
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil.) Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.
Tsarska turshiya is made with cauliflower, red peppers, carrots, and celery. The vegetables are mixed with some salt and sugar and left overnight. The next day the juice is mixed with vinegar and boiled for several minutes. The vegetables are put 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 put in a container, pressed down with some twigs and a stone, and a marinade made of salt, vinegar and water is poured on. The pickles are left to ferment.
Pickling
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...
vegetables in the cuisine of many Balkan and Middle East
Middle East
The Middle East is a region that encompasses Western Asia and Northern Africa. It is often used as a synonym for Near East, in opposition to Far East...
countries. The word torshi comes from the Persian word torsh, which means 'sour'.
Turşu is common in Afghan Persian, Pashtun Cuisine
Pashtun cuisine
Pashtun cuisine refers to the cuisine of the Pashtuns, who are predominant in Afghanistan and north-west Pakistan. The cuisine of the Pashtun people is derived from the cuisine of Afghanistan and that of Pashtun-dominated areas in northern Pakistan, which is largely based not just upon cereals...
, Turkish
Turkish cuisine
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...
, Middle Eastern
Middle Eastern cuisine
Middle-Eastern cuisine, West Asian cuisine, or in some place in the United States, Persian-Mediterranean cuisine is the cuisine of the various countries and peoples of the Middle East . The cuisine of the region is diverse while having a degree of homogeneity...
, Albanian, Armenian
Armenian cuisine
Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences...
, Greek, Bulgarian
Bulgarian cuisine
Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines...
, Macedonian
Macedonian cuisine
Macedonian cuisine is the traditional cuisine of the Republic of Macedonia—a representative of the cuisine of the Balkans—reflecting Mediterranean and Middle Eastern influences, and to a lesser extent Italian, German and Eastern European ones...
, Serbian
Serbian cuisine
Serbian cuisine is a heterogeneous cuisine, sharing characteristics of the Balkans , the Mediterranean , Turkish, and Central European cuisines....
, and Bosnian
Bosnian cuisine
Bosnian cuisine is balanced between Western and Eastern influences. The food is closely related to Turkish, Middle Eastern and other Mediterranean cuisines. However, due to years of Austrian rule, there are also many culinary influences from Central Europe....
cuisine. Iran boasts a great variation of hundreds of different 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. In Bulgarian cuisine the most popular types are tsarska turshiya 'king's pickle' and selska turshiya 'country pickle'. Toursi is a traditional appetizer (meze
Meze
Meze or mezze is a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch, with or without drinks. In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals....
) to go with rakı
Raki
-Alcoholic beverages:*Rakı, an anise-flavored spirit popular in Turkey*Any anise-flavored drink.-Fictional characters:*Raki, a character in the manga/anime series Claymore*Raki, a character in the game Ar tonelico II: Melody of Metafalica...
, ouzo
Ouzo
Ouzo is an anise-flavored aperitif that is widely consumed in Greece and Cyprus, and a symbol of Greek culture.-History:Traditionally, tsipouro is said to have been the pet project of a group of 14th century monks living in a monastery on holy Mount Athos. One version of it is flavored with anise...
, tsipouro
Tsipouro
Tsipouro is a pomace brandy from Greece and in particular Thessaly , Epirus, Macedonia, Mani Peninsula, and the island of Crete . Tsipouro is a strong distilled spirit containing approximately 45 percent alcohol by volume and is produced from the pomace...
, and rakia
Rakia
Rakia is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger . Prepečenica is double-distilled rakia which has an alcohol content that may...
.
Making turşu at home is still a widespread tradition during the autumn months, even in the big cities. Turşu is often served in restaurants or it can be bought prepared from large supermarkets.
Recipes
Turşu is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickledPickling
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...
in vinegar, salt, and different spice mixtures, which usually include whole black peppercorn
Peppercorn
The original meaning of peppercorn is the fruit of black pepper.It may also refer to:* Peppercorn , a very small payment used to satisfy the requirements for the creation of a legal contractOther plants:*Peppercorn tree*Sichuan peppercorn...
s, ginger, etc. Persian style torshi includes more vinegar, while Turkish style turşu includes more salt as an antibacterial agent.
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil.) Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.
Tsarska turshiya is made with cauliflower, red peppers, carrots, and celery. The vegetables are mixed with some salt and sugar and left overnight. The next day the juice is mixed with vinegar and boiled for several minutes. The vegetables are put 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 put in a container, pressed down with some twigs and a stone, and a marinade made of salt, vinegar and water is poured on. The pickles are left to ferment.