Dish

Turşu

Turşu is made by pickling vegetables such as cucumbers, carrots, and cabbage in a mixture of vinegar, salt, and spices. It is a popular side dish in Turkish cuisine and is often served with meat dishes. The tangy and slightly spicy flavor of turşu adds a refreshing contrast to rich and savory dishes. It is also a great way to preserve vegetables for later use.

Asian cuisine› Arab cuisine› Turkish cuisine

Pickling

Origins and history

Turşu has been a part of Turkish cuisine for centuries. It was originally used as a way to preserve vegetables for the winter months when fresh produce was scarce. Today, turşu is still a popular way to preserve vegetables and is enjoyed as a side dish with many meals.

Dietary considerations

Turşu is vegan and gluten-free. However, it is high in sodium due to the pickling process, so it should be consumed in moderation by people with high blood pressure or other health conditions that require a low-sodium diet.

Variations

There are many variations of turşu depending on the vegetables used and the spices added. Some popular variations include turşu made with beets, green beans, or peppers. Some recipes also call for the addition of garlic or dill for extra flavor.

Presentation and garnishing

Turşu is typically served in a small bowl or dish. It can be garnished with fresh herbs such as parsley or mint for added flavor and presentation.

Tips & Tricks

To make turşu, use fresh and high-quality vegetables. The pickling liquid should be boiled and cooled before adding the vegetables to ensure proper preservation. Store turşu in a cool and dry place for up to several months.