Tuesday, May 29, 2007

Seer Torshi 101

With my mom and brother out of town, my dad and I had a day to kill together before I came back to NYC. I decided it was the perfect opportunity to learn how to make some seer torshi, or pickled garlic.
"Torshi" originally comes from the Persian word "Torsh", which means "sour". In the cuisine of many Balkan and Middle East countries, turşu, toursi, turshiya, torshi, or turšija means pickles. It is common in Turkish, Greek, Bulgarian, Macedonian, Serbian, Bosnian and Middle Eastern cuisine. It is a traditional appetizer that comes in many flavors and "Selska turshiya" (country pickles).


First, buy garlic (Preferably on sale at Wholesome Choice). Clean and peel the outer most dry layer.


Next, find a large glass jar; wash and dry completely. Best method to get rid of all water is by washing jars thoroughly, and then putting them in the oven for a few minutes to completely dry out all moisture.
Now, place garlic and dried black plums in jars. (This ingredient is optional) Add vinegar of your choice. We chose an Asian tart vinegar from the local Chinese supermarket. You can use whatever you like, however darker vinegars seem to work better.

(My dad the showoff)




Finally, seal tightly with a layer or two of plastic wrap under the lid (to prevent rust from dripping into the jar). Date the jar and store in a dark cool place for as long as you can wait. I would recommend a minimum of 1 year because, like wine, torshi gets better with age.

5 comments:

Shomali said...

In Northern Iran you can eat as much garlic as you want and your breath will not smell. Does anybody know why?

Anusha, the sedentary traveler said...

I don't. But I do know this was one of the top 5 most useful blogs of all time.

Thanks Nastaran!

Hoda said...

so thats why you were late to the party...and that explains the smell!!!

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Anonymous said...

because you can't smell eachother when you're all eatin it