Post by mach12 on Jun 12, 2021 11:59:22 GMT -5
A really common side that you see throughout the middle east, north Africa, and the Mediterranean countries is what I always heard called Torshi, but the info on the "196 Flavors" website says it originated in Persia, where they call it Turshi, so that's probably the proper name. Everyone always understood Torshi no matter where I was at though, so I stick with it. When I was working in Northern Iraq I heard it called Turshi and thought it was just a local dialect. The version of Arabic that I learned was the Egyptian dialect and with Egypt being the Hollywood of Arabic speaking countries nobody even blinks when they hear you using Egyptian dialect.
Anyway, there's a really good website (one of my top 5 favorites) called 196 Flavors and they have the recipe for making Torshi, so I'll just put the link here. There are a lot of other really good recipes here too, so look around. If you don't want the red color, skip the beets and substitute carrots and maybe a stalk or two of celery cut to your preferred length. I always add celery and cut to about 1/2 inch because it fits in better. Kind of fills in the spaces.
www.196flavors.com/iraq-turshi-shalgham-pickled-turnip/
Anyway, there's a really good website (one of my top 5 favorites) called 196 Flavors and they have the recipe for making Torshi, so I'll just put the link here. There are a lot of other really good recipes here too, so look around. If you don't want the red color, skip the beets and substitute carrots and maybe a stalk or two of celery cut to your preferred length. I always add celery and cut to about 1/2 inch because it fits in better. Kind of fills in the spaces.
www.196flavors.com/iraq-turshi-shalgham-pickled-turnip/
