Torshi

Torshi is a variety of pickles consumed in the Middle East and the Balkans. The term "torshi" is derived from "torsh," which means sour in Persian.

Etymology[edit | edit source]

The word "torshi" is derived from the Persian word "torsh," which means sour. This is in reference to the sour taste of the pickles. The term is used in a number of Middle Eastern and Balkan languages, including Arabic, Turkish, and Bulgarian.

Preparation[edit | edit source]

Torshi is prepared by fermenting various types of vegetables in vinegar and salt. The vegetables used can vary, but common choices include cucumber, cabbage, carrot, cauliflower, and garlic. The vegetables are typically cut into small pieces, mixed with salt and vinegar, and then left to ferment for several weeks. Some recipes also include spices such as coriander, dill, or mustard seeds for added flavor.

Varieties[edit | edit source]

There are many different varieties of torshi, each with its own unique flavor profile. Some of the most popular types include:

Torshi Liteh: Made with eggplant, celery, cauliflower, carrot, and herbs such as parsley and mint.
Torshi Tareh: Made with leeks and other green vegetables.
Torshi Seer: Made with garlic.
Torshi Lift: Made with turnip and sometimes colored with beetroot.

Cultural Significance[edit | edit source]

Torshi is a common accompaniment to meals in many Middle Eastern and Balkan cultures. It is often served as a side dish or condiment, and is particularly popular in Iran, Lebanon, Egypt, Turkey, and Greece. In Iran, it is traditionally prepared in the autumn and consumed throughout the winter months.

See Also[edit | edit source]

Torshi Resources
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