What is Tursa?
Tursu is a Turkish version of Torshi , a popular Middle East and Balkans method to load a diverse mixture of seasonal vegetables. The importance of "acidic" in Persian, the moniker of the recipe cake reflects only one element of complex and tasty methods for maintaining valuable resources. With occasional variations according to the area contains a mixture of vinegar, salt, water, garlic and spices that drown fresh vegetables such as carrots, beets, eggplant, chilli, cauliflower, turnip and cucumber.
Obtaining the right vegetables and preparing them for several months of sleep is usually the first step that the chef will make to make TURS. This includes washing and slicing and even cooks them a little if necessary. For example, eggplant must be half -boiled before storage or the end result will be too heavy to eat. Vegetables such as cucumbers or carrots should be peeled unless miniature varieties are used. Many of them are left on the counter for several hours, with some Salt to dry them.
sewing liquid usesAh for Tursa is what gives the vegetables their acidic name. It is often produced at the same time, the chefs cut various vegetables and fill them in a clear container for storage. White vinegar or boiled mixture of the same parts of the water and vinegar is added to fully immerse firmly wrapped vegetables. The mean garlic, salt and black pepper are a frequent accessory to liquid, as well as dried herbs like thyme and rosemary. The more salt cooks use, the less vinegar will be needed.
When a glass is completely full of vegetables and vinegar, it is ready for storage. The lid is located on firmly and is left in a cold, shaded place as a basement or wardrobe. After a few weeks, vegetables should be tender, slightly pickled and spicy. After a few months, the vegetables will be flavored.
Several regional TURS variations include the use of only certain types of vegetables or different methods of preparation. For example, Tsarska Tursiya A cauliflower, celery, peppers and carrots that are omitted with salt and sugar. The next day is cooked acetic mixture and then cools before the start of the storage period. Another version, Torshi Liteh , is made exclusively with eggplant, which shares its breaking liquid with a distinctive mixture of coriander, tarragon, basil and mint.
Italian variation of Tursa is known as Giardiniera . Many Italian restaurants serve this pickled vegetables as a small starter to eat. Because it is more pronounced, it usually adds onion and pepper and bathes vegetables in white or red wine instead of mere white vinegar made of grain.