مخلل

المخلل
	مخلل مشكل.
الوجبة	مقبلات
المنطقة أو الدولة	الشرق الأوسط، آسيا الوسطى، والبلقان
المكون الرئيسي	الخضروات، الثوم، الخل أو عصير الليمون
	Cookbook: المخلل وسائط متعلقة بـMedia: المخلل من مشاع المعرفة.;

طرشي تركي.

المخلل أو الطرشي أو الترشي، هي خضروات مخللة تنتشر في بلدان الشرق الأوسط وإيران والبلدان السلاڤية والبلقان.

يُقدم المخلل كمقبلات في المطبخ العربي، التركي، الآشوري، الكردي، الأفغاني، البلقاني، السلاڤي، الأرمني، والإيراني.

في إيران، توجد مئات الأنواع من المخلل، وفقاً للعادات المحلية والمناسبات المختلفة. في بعض العائلات، لا تكتمل أي وجبة بدون طبق من المخلل على المائدة.

Toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. In some regions, notably in Turkey (turşu suyu), the pickle juice or torshi water is a popular beverage.

In Egypt, pickled vegetables are referred to as both torshi (طرشي) and mekhalel (مخلل). Both terms refer to all varieties of pickled vegetables, including carrots, cucumbers, turnips, garlic, onions, cauliflower, and chili peppers, preserved in a vinegar-based brine infused with spices such as nigella seeds, black pepper, and bay leaves.^[1] It is ubiquitous on Egyptian tablespreads, especially for breakfast.

In Armenia, it is often eaten as an appetizer, and served alongside other Armenian appetizers like topik, lavash, aboukh/basturma, soujoukh and matsoon.^[2]^[3] In Macedonian cuisine, it is a popular appetizer, traditionally prepared in the fall, and enjoyed throughout winter as a side dish to hearty stews. In Bulgarian cuisine, the most popular types are tsarska turshiya ("king's pickle") and selska turshiya ("country pickle").

Torshi is often made in homes in the autumn, even in cities. It is also sold by specialists and in supermarkets, and is served in restaurants.

In 2021, Turkey's pickle exports reached the level of $300 million.^[4]

الاسم

الدكتور المصري جابر بريشة نائب رئيس جامعة المنيا السابق وأستاذ الأغذية والخمائر يتحدث عن طريقة تصنيع الطرشي (المخلل) التجاري في مصر ويشير إلى اضافة (البراز) له ليعطيه نكهة مميزة.

The word torshi (Persian: ترشی) is ultimately derived from Persian torsh 'sour' (ترش). This word is borrowed with minor variants in many languages: كردي: ترشى Tirşîn, tirşî, trshin; Turkish and Azerbaijani turşu; Greek: τουρσί, romanized: tursí; Bosnian, Croatian, Montenegrin, Serbian, Macedonian, Bulgarian turšija/туршија/туршия turshiya; ألبانية: turshi; Ladino: טרושי, romanized: trushí.

Other languages translate it as 'pickle': عربية: مخلل, romanized: mukhallal and سريانية: ܡܟ̇ܠܠ, romanized: mukhallal; عبرية: חמוצים, romanized: khamutsim; أرمنية: թթու, romanized: tətu.

الوصفات

Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant), and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc. Persian-style torshi includes more vinegar, while Turkish-style turşu includes more salt.

Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, then placed in a glass jar with herbs and vinegar, and stored in a cool, dry place for 2–3 months.

Tsarska turshiya is made with cauliflower, red peppers, carrots, and celery. The vegetables are mixed with salt and sugar and left to sit overnight. The next day, the juice is mixed with vinegar and boiled for several minutes. The vegetables are placed in glass jars and pressed down with cherry twigs and a round river stone. Then, the jars are filled with the cooled pickle marinade.

Selska turshiya is made with green peppers, green tomatoes, carrots, cauliflower, cabbage, and celery. The vegetables are placed in a container, pressed down with twigs and a stone, and a marinade made of salt, vinegar, and water is poured over them. The pickles are left to ferment.

انظر أيضاً

المصادر

^ "طريقة عمل المخلل المشكل والليمون والخيار بالمنزل بسهولة". El Watan News. Retrieved March 16, 2025.
^ Deinyan, Marianna (2023). Yerevan: Die armenische Küche. ISBN 978-3742324757.
^ Villa, Susie Hoogasian (1982). Armenian Village Life Before 1914. Wayne State University Press. p. 54. Cabbage and mixed vegetable pickles, made in large quantities, and stored in earthenware jars, were very popular. Such pickled foods served alone added variety to the winter diet, and they were also used in preparing other foods.
^ Gazete, Banka (22 November 2021). "Turşu ihracatı 300 milyon dolara yükseldi: 'Dünyanın turşusunu kurduk'". Gazete Banka. p. https://gazetebanka.com/. Archived from the original on 22 December 2021. Retrieved 22 November 2021.

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[1] "طريقة عمل المخلل المشكل والليمون والخيار بالمنزل بسهولة". El Watan News. Retrieved March 16, 2025.

[2] Deinyan, Marianna (2023). Yerevan: Die armenische Küche. ISBN 978-3742324757.

[3] Villa, Susie Hoogasian (1982). Armenian Village Life Before 1914. Wayne State University Press. p. 54. Cabbage and mixed vegetable pickles, made in large quantities, and stored in earthenware jars, were very popular. Such pickled foods served alone added variety to the winter diet, and they were also used in preparing other foods.

[4] Gazete, Banka (22 November 2021). "Turşu ihracatı 300 milyon dolara yükseldi: 'Dünyanın turşusunu kurduk'". Gazete Banka. p. https://gazetebanka.com/. Archived from the original on 22 December 2021. Retrieved 22 November 2021.

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