Torshi Left Recipes
TORSHI LIFT
Of all the pickles prepared in the Middle East-and there are many of them - this is one of the most spectacular looking. A delight to serve with grilled and roasted meats. Be patient and resist the temptation to open the jar before they are ready! Once opened they will keep for 4-6 weeks in a cool place, if they last that long! From a favourite book The Complete Meze Table.
Provided by Angela Sara
Categories Vegetable
Time 25m
Yield 4 half liter kilner pickling jars, 20 serving(s)
Number Of Ingredients 7
Steps:
- Peel the turnips and cut in half.
- Peel the beetroot and slice thinly.
- Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
- Bring the water and the salt to boil and then add the vinegar.
- Pour over the vegetables making sure they are completely covered by the liquid.
- If there is not quite enough liquid add a little more vinegar and brine.
- Seal the jars and leave in the kitchen.
- Ready to eat in 10-12 days.
PICKLED TURNIPS ("TORSHI LIFT")
The addition of sliced beets give these turnip pickles a beautiful pink color and distinctive taste. Pickled vegetables are commonly eaten throughout the Middle East, and jars of these pickles frequently decorate the windows or counters of many cafes. Adapted from Claudia Roden's "A Book of Middle Eastern Food".
Provided by Sephardi Kitchen
Categories Vegetable
Time P10DT20m
Yield 2 pounds of turnips, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
- In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
- Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
- The pickles should be eaten from within a month to 6 weeks of making.
Nutrition Facts : Calories 42.5, Fat 0.1, Sodium 3574.9, Carbohydrate 8.3, Fiber 2.2, Sugar 5, Protein 1.1
TORSHI MESHAKEL
Yield makes 2 quarts
Number Of Ingredients 12
Steps:
- Wash and prepare the vegetables and pack them tightly in glass jars with the garlic cloves, beet, chili peppers, and dill divided between them.
- Boil the water, vinegar, and salt and pour over the vegetables. Prepare and add more liquid if this is not enough to cover them. Seal tightly, and store in a warm place. The pickle should be ready in about 2 weeks, and keeps 2 months if stored in the refrigerator. The vegetables will be soft and mellow, and tinted pink by the beet. The beet can be omitted if you prefer the vegetables in their natural colors.
TORSHI LEFT
Steps:
- Peel the turnips and cut them in half or quarters. Pack the pieces in a clean 2-quart jar interspersed with slices of beet.
- Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
- Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.
- Variations
- Put 4 peeled garlic cloves in with the turnips.
- Put 1 or 2 chili peppers in the jar.
- A medieval recipe for lift mukhalal muhalla from al-Baghdadi gives directions for turnips pickled in vinegar, sweetened with honey, perfumed with aromatic herbs, and tinted with saffron.
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