Torshi ( fa, ترشی, lit=sourness, translit=torshi) are the

pickled Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called ...

vegetables of many Middle Eastern and Balkan cuisines. Torshi is common in

Arab The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

, Turkish,

Kurdish Kurdish may refer to: *Kurds or Kurdish people *Kurdish languages *Kurdish alphabets *Kurdistan, the land of the Kurdish people which includes: **Southern Kurdistan **Eastern Kurdistan **Northern Kurdistan **Western Kurdistan See also * Kurd (dis ...

, Afghan, Bosnian, Armenian and

Iranian Iranian may refer to: * Iran, a sovereign state * Iranian peoples, the speakers of the Iranian languages. The term Iranic peoples is also used for this term to distinguish the pan ethnic term from Iranian, used for the people of Iran * Iranian lan ...

cuisine.

Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...

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 Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levantine cuisine, Levant, Turkish cuisine, Turkey, Greek cuisine, Greece, the Balkan cuisine, Balkans, the Caucasian cuisine, Caucasus and Iranian cuisine, Iran. It i ...

'') to go with arak, rakı,

ouzo Ouzo ( el, ούζο, ) is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, ...

, oghi, tsipouro, and rakia. In some regions, notably in Turkey (''turşu suyu'') and Bosnia (''rasol''), the pickle juice or torshi water is a popular beverage. In

Macedonian cuisine Macedonian cuisine ( mk, Македонска кујна, Makedonska kujna) is the traditional cuisine of North Macedonia. It is influenced by Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for ...

, it is a popular appetizer, traditionally prepared in the fall, and enjoyed throughout winter as a side dish to hearty stews. In

Bulgarian cuisine Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical ...

, the most popular types are ''tsarska turshiya'' ("king's pickle") and ''selska turshiya'' ("country pickle"). Torshi is often made in homes in the autumn, 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.

Name

The word ''torshi'' is ultimately derived from Persian 'sour'. The word is found with minor variants in many languages: ;

''Tirşîn, tirşî, trshin''; Turkish and Azerbaijani ; ; Bosnian, Croatian, Montenegrin, Serbian, Macedonian, Bulgarian ''turšija''/туршија/туршия ''turshiya''; . Other languages translate it as 'pickle':

Aramaic The Aramaic languages, short Aramaic ( syc, ܐܪܡܝܐ, Arāmāyā; oar, 𐤀𐤓𐤌𐤉𐤀; arc, 𐡀𐡓𐡌𐡉𐡀; tmr, אֲרָמִית), are a language family containing many varieties (languages and dialects) that originated in ...

ܡܟ̇ܠܠ; ; ; .

Recipes

Torshi is made with garlic,

chili peppers Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for t ...

, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs

in vinegar or brandy, salt, and different spice mixtures, which usually include whole black

peppercorn Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diamet ...

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.

References

{{DEFAULTSORT:Torshi Pickles Appetizers Iranian cuisine Arab cuisine Ashkenazi Jewish cuisine Balkan cuisine Sephardi Jewish cuisine Middle Eastern cuisine Mizrahi Jewish cuisine Afghan cuisine Kurdish cuisine Assyrian cuisine Azerbaijani cuisine Armenian cuisine Israeli cuisine Ottoman cuisine Fermented foods