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
- Umami & Savory — 4.3 / 10
- Sweet & Fruity — 5.9 / 10
- Sour & Bright — 7.0 / 10
- Bitter & Earthy — 3.5 / 10
- Rich & Fat — 1.4 / 10
- Aromatic & Spice — 4.5 / 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)
- 2 turnips, cut into sticks
- 2 carrots, cut into sticks
- 1/2 head cauliflower, florets
- 2 cucumbers, sliced
- 2 small beets, sliced
- 6 cloves garlic
- 1.5 cups white vinegar
- 1.5 cups water
- 1 tbsp salt
- 2 tsp sugar
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)
- Cut all vegetables into bite-sized pieces and pack into sterilized jars with whole garlic cloves.
- Dissolve salt and sugar in equal parts vinegar and water over gentle heat, then cool completely.
- Pour the brine over the vegetables, seal the jars, and leave at room temperature for 3-5 days.
- The beets will tint the turnips a vivid pink.
Dishes with a similar flavor shape
- Utopenci (Pickled Sausages, the Drowned Men) — Czech
- Atchara (Pickled Green Papaya Relish) — Filipino
- Chow Chow (End-of-Garden Relish) — American · Appalachian
- Ethiopian Beet and Potato Salad — Ethiopian
- Urojo (Zanzibar Mix) — Swahili Coast
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.