Torshi

Torshi, tursu or turshi (Persian: ترشی, romanized: torshi, lit. 'sourness') are the pickled vegetables of many Middle Eastern, Caucasian, Slavic and Balkan cuisines.

Torshi is common in Arab, Turkish, Assyrian, Kurdish, Afghan, Balkans, Slavic, Armenian, and Iranian cuisine.

Iran has hundreds of types of torshi, according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table.

Toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. In some regions, notably in Turkey (turşu suyu), the pickle juice or torshi water is a popular beverage.

In Armenia and Armenian cuisine, it is called t’tu (Armenian: թթու) often eaten as an appetizer. Vegetables used to be pickled include cabbage, cucumber, tomato, carrot, cauliflower, beetroot, eggplant, bell pepper, garlic, onion and turnip, often preserved in brine or vinegar and spiced with garlic, herbs, or chili. It is served alongside other Armenian appetizers like topik, lavash, aboukh/basturma, sujukh and matsoon, while it also is often used in wraps like the brduch.

In Egypt, pickled vegetables are referred to as both torshi (طرشي) and mekhalel (مخلل). Both terms refer to all varieties of pickled vegetables, including carrots, cucumbers, turnips, garlic, onions, cauliflower, and hot peppers, preserved in a vinegar-based brine infused with spices such as nigella seeds, black pepper, and bay leaves. It is ubiquitous on Egyptian tablespreads, especially for breakfast.

In Macedonian cuisine, it is a popular appetizer, traditionally prepared in the fall, and enjoyed throughout winter as a side dish to hearty stews. In Bulgarian cuisine, the most popular types are tsarska turshiya ("king's pickle") and selska turshiya ("country pickle").

Torshi is often made in homes in the autumn, even in cities. It is also sold by specialists and in supermarkets, and is served in restaurants.

In 2021, Turkey's pickle exports reached the level of $300 million.