And I have to say, the torshi in Cairo was much better than what seems to be available here; that's why I'd like to make it myself.

quote:

---

Originally posted by crazylobo:
what time is dinner?

---

Jeez, if someone can give me a good recipe for this, I'll invite the whole board to dinner.

My fiance's mother taught me how to make a mean Balti. Yum. And maashi (not sure how to spell it, stuffed cabbage leaves?).

quote:

---

Originally posted by Snoozin:
Hookay, one of the things my fiance loves is torshi. Does anyone have a good recipe for it? Is it merely putting vegetables in salty salty water?

And I have to say, the torshi in Cairo was much better than what seems to be available here; that's why I'd like to make it myself.

Thanks!

---

quote:

---

Originally posted by Snoozin:
Hookay, one of the things my fiance loves is torshi. Does anyone have a good recipe for it? Is it merely putting vegetables in salty salty water?

And I have to say, the torshi in Cairo was much better than what seems to be available here; that's why I'd like to make it myself.

Thanks!

---

This is the Iranian version of torshi:

Torshi-e Makhlut - Mixed Vegetable relish
Ingredients:
small eggplants, 1 kg
very small cucumbers, 500 grams (available from Iranian or middle-eastern stores)
small carrots, 500 grams
small cauliflower, one
green beans, 250 grams
small potatoes, 250 grams
shallots (or small onions), 150 grams
small celery, one
green peppers, 250 grams
herbs (parsley, coriander, mint, tarragon, basil), 250 grams
white vinegar
salt and pepper
Directions:
Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and mix well.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel shallots (or onions), cucumbers, potatoes, and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.

Add everything to eggplants and herbs. Add some more vinegar, salt and black pepper, and mix well.
Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.

back to the top

quote:

---

Originally posted by Ann:
This is the Iranian version of torshi:

Torshi-e Makhlut - Mixed Vegetable relish
Ingredients:
small eggplants, 1 kg
very small cucumbers, 500 grams (available from Iranian or middle-eastern stores)
small carrots, 500 grams
small cauliflower, one
green beans, 250 grams
small potatoes, 250 grams
shallots (or small onions), 150 grams
small celery, one
green peppers, 250 grams
herbs (parsley, coriander, mint, tarragon, basil), 250 grams
white vinegar
salt and pepper
Directions:
Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes. Allow to cool, then peel skins away. Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop very finely, add some vinegar, and mix well.

Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel shallots (or onions), cucumbers, potatoes, and carrots. Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.

Add everything to eggplants and herbs. Add some more vinegar, salt and black pepper, and mix well.
Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.

back to the top

---

Cool! Thanks!