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Torshi, tursu or turshi () are the pickling vegetables of many Middle Eastern, Caucasian, Slavic peoples and Balkan cuisine cuisines.
Torshi is common in Arab cuisine, Turkish cuisine, Assyrian cuisine, Kurdish cuisine, Afghan cuisine, Balkan cuisine, Slavic peoples, Armenian cuisine, and Iranian cuisine 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 () 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 pepper. It is served alongside other Armenian appetizers like topik, lavash, Pastirma, sujukh and Matzoon, while it also is often used in wraps like the .
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 cuisine 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.
Other languages translate it as 'pickle': Aramaic language ܡܟ̇ܠܠ; ; ; .
Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.
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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