Tursu

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Tursu (or variations on that word - turşu, toursi, turshiya, torshi, "τουρσί" or turšija) refers to pickled vegetables in the cuisine of many Balkan and Middle East countries. "Torshi" (Persian: ترشی) originally comes from the Persian word "Torsh", which means "sour".

It is common in Persian, Albanian cuisine, Turkish, Greek, Bulgarian, Macedonian, Serbian, Bosnian and Middle Eastern cuisine.

It is a traditional appetizer, meze for rakı, ouzo, tsipouro and rakia.

There are different types of tursu for example; in Bulgarian cuisine the most popular are "Tsarska turshiya" (King's pickles) and "Selska turshiya" (country pickles).

Making tursu at home is still a wide-spread tradition during the autumn months, even in the big cities. Tursu is often served in restaurants or it can be bought prepared from large supermarkets.

[edit] 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.

Torshi Liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil.) Eggplants are baked in the oven, herbs and vinegar are added in a glass jar and stored in a cool, dry place for 2-3 months. Detailed recipe is avaialbe on persiancity.com.

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.

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