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Torshi
(Arabic Egyptian: ترشى torshi, Persian: ترشى torshi; Kurdish: ترشى Tirşîn,
tirşî; Turkish: turşu; Greek: τουρσί toursi; Bulgarian: туршия turshiya;
Bosnia, Croatia, Serbia: turšija / туршија; Albania: turshi Hebrew: חמוצים,
khamusim) is an acidified vegetable of cooking in several Balkan countries and
the Middle East.
The word turşu comes
from the word torshi derived from the word torsh, which means 'sour' in Persian
and Kurdish. In Turkic languages like Turkish and Azerbaijani, the word has
the same meaning but is read by Turşu.
Torshi is a common dish in a
variety of Middle Eastern cuisine such as Arabic cuisine, Turkish cuisine and
Iranian cuisine. Iran has a hundred different types of torshi based on regional
customs and different events. In some families, no dish is considered complete
except a bowl of torshi on the table.
In Bulgarian cuisine, the
most popular type is tsarska trushiya 'asaman raja' and selska trushiya 'asaman
negara'. Toursi is a traditional appetizer (meze) served with arak, rakı, ouzo,
tsipouro, and rakia. In some areas, torshi sauce (turşu suyu) is also drunk and
very popular in Turkey.
Making torshi at home is
still a tradition that is spreading in autumn months, especially in big cities.
Torshi is often served in restaurants or can be in the ready-to-eat form of
supermarkets.
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