Torshilift Recipes

TORSHI LIFT

Torshi Lift image

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

Ingredients

1 1/4 lbs small turnips
9 ounces raw beetroots, preferably not much larger than the turnips
4 ounces fresh dates, stoned and halved (optional)
4 cloves garlic, cloves skinned and very finely chopped
4 1/2 tablespoons salt
3 3/4 cups water
1 1/2 cups white vinegar

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")

Pickled Turnips (

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

Ingredients

2 lbs turnips, small
2 -3 celery leaves
2 -4 garlic cloves (optional)
1 beet, uncooked and sliced
4 -6 tablespoons salt (Kosher salt is best)
3 1/2 cups water
1 1/4 cups white vinegar

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

Torshi Meshakel image

Yield makes 2 quarts

Number Of Ingredients 12

Ingredients

2 small pickling cucumbers, left whole
1 large carrot, thickly sliced
1 small cauliflower, separated into florets
1 sweet green pepper, seeded, cored, and thickly sliced
1/2 pound small white turnips, peeled and quartered
3 cloves garlic
1/2 raw beet, peeled and cut into medium-sized pieces (optional)
1 or 2 small dried chili peppers
A few sprigs of fresh dill and 2 teaspoons dill seed
3 cups water
1 cup white-wine vinegar
4 tablespoons salt

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.

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