Kurdish Turshi

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Turshi, a staple in Kurdish cuisine, is a vibrant and tangy assortment of pickled vegetables. This traditional delight showcases a colorful medley of cauliflower, turnips, cabbage, and more. Infused with aromatic spices and a hint of chili, Kurdish Turshi offers a delightful crunch and a burst of flavor that's perfect as a side dish or a refreshing snack.

Ingredients

🥬 1 small cabbage, chopped
🥦 1 small cauliflower, cut into florets
🥕 3 carrots, peeled and sliced
🥔 2 turnips, peeled and chopped
🧄 5 cloves of garlic, sliced
🌿 1 bunch of parsley, chopped
🫒 1 cup olives
🌶️ 1 cup pickled peppers
🧂 2 tablespoons salt
🧴 1-2 cups vinegar
💧 Water, as needed
🌿 1 teaspoon fenugreek powder
🌿 1 teaspoon turmeric
🌿 1 teaspoon curry powder
🌶️ 1/2 teaspoon chili powder

Instructions

1- Prepare the Spice Mixture:

In a small pot, bring some water to a boil. Add the fenugreek powder, turmeric, curry powder, and chili powder.
Stir well and let the mixture boil for about 5 minutes. Turn off the heat and allow it to cool completely.

2- Prepare and Blanch the Vegetables:

Peel and chop the carrots and turnips. Wash and chop the cauliflower and cabbage.
In another pot, bring a generous amount of water to a boil. Blanch the prepared vegetables by immersing them in boiling water for 1 minute. Remove and let them drain.

3- Combine the Ingredients:

In a large bowl, combine the blanched vegetables, garlic, parsley, olives, and pickled peppers.
Toss the ingredients with salt.

4- Add the Vinegar and Spice Mixture:

Pour in 1 to 2 cups of vinegar, adjusting to your taste preferences.
Mix in the cooled spice mixture. Ensure the taste is to your liking; if the flavor is not tangy enough, add more vinegar. Adjust salt levels as needed.

5- Store the Turshi:

Transfer the mixture into a large, sterilized jar or container. Add water until all ingredients are submerged, ensuring everything is well-covered.

6- Marinate:

Seal the container and let it sit at room temperature for a few days to allow the flavors to meld.
For best results, store it in a cool, dark place for at least 1 week before consuming.

Prep Time: 30 minutes
Cook Time: 5 minutes (plus marination time)
Total Time: Approx. 1 hour (excluding marination)
Servings: Approximately 10 servings
Calories: ~60 per serving
Proteins: 2g per serving
Fats: 3g per serving
Carbohydrates: 7g per serving
Equipment: Large pot, small pot, large mixing bowl, jar/container with a lid