Matches in DBpedia 2016-04 for { ?s ?p "Torshi (Persian: ترشى torshi; Kurdish: ترشى Tirşîn, tirşî; Turkish: turşu; Greek: τουρσί toursi; Bulgarian: трушия trushiya; Bosnian, Croatian, Serbian: turšija/туршија ; Albanian: turshi Hebrew: חמוצים, khamusim) are the pickled vegetables of the cuisines of many Balkan and Middle East countries. The word torshi comes from torsh, which means 'sour' in the Iranian languages such as Persian and Kurdish.Torshi is common in Albanian, Afghan, Armenian, Bosnian cuisine, Bulgarian, Greek, Iranian, Israeli, Kurdish, Macedonian, Mesopotamian, Middle Eastern, Pakistani, Serbian, and Turkish cuisine. Iran boasts a great variation of hundreds of different types of torshi according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. In Bulgarian cuisine the most popular types are tsarska trushiya 'king's pickle' and selska trushiya 'country pickle'. Toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, tsipouro, and rakia. In some recipes the torshi water (turşu suyu) is also drinkable and very popular in TurkeyMaking Torshi at home is still a widespread tradition during the autumn months, even in the big cities. Turşu is often served in restaurants or it can be bought prepared from large supermarkets."@en }
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- Tursu abstract "Torshi (Persian: ترشى torshi; Kurdish: ترشى Tirşîn, tirşî; Turkish: turşu; Greek: τουρσί toursi; Bulgarian: трушия trushiya; Bosnian, Croatian, Serbian: turšija/туршија ; Albanian: turshi Hebrew: חמוצים, khamusim) are the pickled vegetables of the cuisines of many Balkan and Middle East countries. The word torshi comes from torsh, which means 'sour' in the Iranian languages such as Persian and Kurdish.Torshi is common in Albanian, Afghan, Armenian, Bosnian cuisine, Bulgarian, Greek, Iranian, Israeli, Kurdish, Macedonian, Mesopotamian, Middle Eastern, Pakistani, Serbian, and Turkish cuisine. Iran boasts a great variation of hundreds of different types of torshi according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. In Bulgarian cuisine the most popular types are tsarska trushiya 'king's pickle' and selska trushiya 'country pickle'. Toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, tsipouro, and rakia. In some recipes the torshi water (turşu suyu) is also drinkable and very popular in TurkeyMaking Torshi at home is still a widespread tradition during the autumn months, even in the big cities. Turşu is often served in restaurants or it can be bought prepared from large supermarkets.".