Egyptian · side

Torshi (Egyptian Mixed Pickles)

Torshi (Egyptian Mixed Pickles) reads sourness 6.8, sweetness 5.4 and allium 4.3 on Palate's 0–10 flavor X-ray — a Egyptian side, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sourness 6.8 · Sweetness 5.4 · Allium 4.3 · Salinity 4.0 · Earthy 3.3 · Umami 2.0 · Fruity 1.4 · Bitterness 1.3 · Floral 1.2 · Richness 1.2 · Herbaceous 1.2 · Warm Spice 1.0 · Citrus 0.7 · Nutty 0.6

What's in it (10)

Time & effort: about 30 min · effort: easy

Nutrition (per 100 g, engine-estimated): 21.4 kcal, 0.6 g protein, 0.1 g fat, 3.8 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

  1. Cut all vegetables into bite-sized pieces and pack into sterilized jars with whole garlic cloves.
  2. Dissolve salt and sugar in equal parts vinegar and water over gentle heat, then cool completely.
  3. Pour the brine over the vegetables, seal the jars, and leave at room temperature for 3-5 days.
  4. The beets will tint the turnips a vivid pink.

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Keep reading: what sourness, sweetness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.