Tursu

Tursu

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

Tursu is common in Persian, Albanian, 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; 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.

Recipes

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

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, herbs and vinegar are added in a glass jar and stored in a cool, dry place for 2-3 months. A [http://www.persiancity.com/recipes/recipe.asp?ID=44 Detailed recipe] is available on persiancity.com.

"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.


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  • Tursu — Turşu ist in der türkischen Küche in Essig Salz Lake eingelegtes Gemüse. Dazu gehören Kopfsalat, Weißkohl, Blumenkohl, Bohnen (Schote), Paprika (diverse Arten), Tomaten (im noch grünen Zustand), Gurken. Als Turşu wird auch der Hamsi (türkische… …   Deutsch Wikipedia

  • Turşu — ist in der türkischen Küche in Essig Salz Lake eingelegtes Gemüse. Dazu gehören Kopfsalat, Weißkohl, Blumenkohl, Bohnen (Schote), Paprika (diverse Arten), Tomaten (im noch grünen Zustand), Gurken. Als Turşu wird auch der Hamsi (türkische… …   Deutsch Wikipedia

  • Tursu — Mezcla de encurtidos. ce …   Wikipedia Español

  • turşu — is., Far. turşī 1) Tuzlu suda, sirkede bırakılarak özel bir kıvama getirilmiş sebze veya meyve 2) sf., mec. Bitkin, yorgun Birleşik Sözler turşu balığı turşu suyu biber turşusu üzüm turşusu Atasözü, Deyim ve Birleşik Fiiller turşu gibi olmak …   Çağatay Osmanlı Sözlük

  • turşu — is. 1. İçi doğranmış sarımsaq, bibər, göyərti və s. ilə doldurulub sirkəyə qoyulan badımcan, bibər, göy pomidor. // top. Duza və ya sirkəyə qoyulan xiyar, badımcan, pomidor, bibər və s. <Səlimə:> Küpənin dibində bir az gərək turşu olsun. Ə …   Azərbaycan dilinin izahlı lüğəti

  • tursu — tur̃su interj. Rs žr. tursi: I nuėjo tur̃su tur̃sais par lauką Jnš. I vėl tur̃su tur̃sais tursena pas katinus vaikas Jnš …   Dictionary of the Lithuanian Language

  • turşu — (Cəbrayıl) şoraba, duza və ya sirkəyə qoyulmuş kələm, pomidor, xiyar …   Azərbaycan dilinin dialektoloji lüğəti

  • turşu turşu — eşegi durdurınak için söylenen kelimeler III, 224bkz: tu şu tuşu …   Divan-i Luqat-i it-Türk Dizini

  • turşu balığı — is. Turşusu kurulan balık türü …   Çağatay Osmanlı Sözlük

  • turşu suyu — is. Turşunun olması ile birlikte ekşimsi ve kekremsi tadı olan su …   Çağatay Osmanlı Sözlük

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