Torshi facts for kids
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Mixed pickles
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| Course | Hors d'oeuvre |
|---|---|
| Region or state | Middle East, Central Asia, and Balkans |
| Main ingredients | Vegetables, garlic, brine or vinegar |
Torshi (Persian: ترشی torshi) means "sourness." It is a type of pickled vegetable dish. Torshi is very popular in many countries in the Middle East and the Balkans.
You can find torshi in Arab, Turkish, Afghan, Bosnian, Armenian, and Iranian cooking. In Iran, there are many different kinds of torshi. Some families always have a bowl of torshi on their dinner table.
Torshi is often served as a small dish before a meal, called an appetizer or meze. It goes well with certain drinks like arak or rakı. In some places, like Turkey and Bosnia, people even drink the juice from the pickles!
In Macedonian cuisine, torshi is a popular appetizer. People traditionally make it in the fall. They enjoy it all winter long with hearty stews. In Bulgarian cuisine, two popular types are tsarska turshiya (meaning "king's pickle") and selska turshiya (meaning "country pickle").
Many families make torshi at home, especially in the autumn. You can also buy it in stores and eat it in restaurants.
Contents
Name
The word torshi comes from the Persian word torsh, which means 'sour'. You will find similar words for this dish in many languages:
- In Persian: ترشى torshi
- In Kurdish: ترشى Tirşîn, tirşî, trshin
- In Turkish and Azerbaijani: turşu
- In Greek: τουρσί toursí
- In Bosnian, Croatian, Montenegrin, Serbian, Macedonian, and Bulgarian: turšija/туршија/туршия turshiya
- In Albanian: turshi
Other languages use different words that mean 'pickle':
How Torshi is Made
Torshi is made using many different vegetables. Common ingredients include garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, and eggplant. People also add dried herbs.
The vegetables are pickled in vinegar or sometimes brandy. Salt and various spices are also added. These spices often include whole black peppercorns and ginger.
- Persian-style torshi usually has more vinegar.
- Turkish-style turşu uses more salt. The salt helps to keep the food safe from bacteria.
Different Types of Torshi
There are many ways to make torshi, each with its own special recipe.
Torshi Liteh
Torshi liteh is a type of torshi made with eggplants and fresh herbs. These herbs can include parsley, coriander, mint, tarragon, and basil. The eggplants are first baked. Then, they are placed in a glass jar with the herbs and vinegar. This mixture is stored in a cool, dry place for about two to three months.
Tsarska Turshiya
Tsarska turshiya means "king's pickle." It is made with cauliflower, red peppers, carrots, and celery. The vegetables are mixed with some salt and sugar. They are left overnight to soak. The next day, the juice from the vegetables is mixed with vinegar and boiled. The vegetables are then put into glass jars. People press them down with cherry twigs and a smooth river stone. Finally, the jars are filled with the cooled pickle liquid.
Selska Turshiya
Selska turshiya means "country pickle." This type of torshi uses green peppers, green tomatoes, carrots, cauliflower, cabbage, and celery. The vegetables are placed in a container and pressed down with twigs and a stone. A liquid made of salt, vinegar, and water is poured over them. The pickles are then left to ferment.
See also
In Spanish: Tursu para niños
