Has anyone ever eaten "Torshi"?

Question

Torshi is a middle eastern side dish, and appetizer for certain drinks.

Has anyone ever tried torshi?

Would you buy it if it was available in stores?

Answer 1

I am so addicted to these, my fav are the bright pink pickled turnips --- LOVE them!  Now I feel like eating them!!

Answer 2

Yes, I have..I enjoy eating turshi specially with felafeel, humus, etc..yumm

Yes i will definetly buy it.

Answer 3

Tell us more details! Sounds interesting!

Answer 4

.

Torshy is an Egyptian word for pickles.  A mixture of pickles, cucumbers, carrots, cauliflowers,egyptian  turnips,onions, all mixed with sea salt, vinegar, water, garlic ,cummin, red chili and dry coriander. Delicious

Answer 5

what

Answer 6

I haven't but maybe if it was in stores. Why not?

Answer 7

Its very good and this is often served at our dinner table.

Tursu is often served in restaurants or it can be bought prepared from large supermarkets.

Recipes

It comprises cucumber, cauliflower, carrots, cabbage, etc. pickled in curry, vinegar, and salt.

Persian style Torshi includes more vinegar, Turkish style Turşu includes more salt as antibacterial agent.

Tsarska turshiya is made with cauliflower, red peppers, carrots, and celery. The vegetables are mixed with some salt and sugar and stay overnight. Thereafter 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 cool 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.

Here's a recipe if you like to try doing it at home:

PICKLED NAPA CABBAGE WITH UMEBOSHI PLUMS

Quick-pickled cabbage has a refreshing crunch, with a light saltiness enhanced by umeboshi (Japanese salted plums with purple shiso).

Servings: Makes about 4 cups

Ingredients

1 (3-pound) head Napa cabbage, halved lengthwise, cored, and cut crosswise into1-inch-wide strips

1/4 cup kosher salt

6 umeboshi plums, pitted and minced

1/4 cup mirin (Japanese sweet rice wine)

1/4 cup rice vinegar (not seasoned)

Preparation

Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.

Rinse cabbage with cold water in a colander and drain.

Firmly squeeze 1 handful cabbage several times to remove excess water and transfer to cleaned bowl. Repeat with remaining cabbage. Stir in umeboshi mixture, then chill, covered, stirring once or twice, at least 1 hour.

Note: Pickled cabbage can be chilled up to 3 weeks.

hope this helps.              good luck and enjoy.