Rating4.6/5 (from 30 ratings)4.6
YieldMakes a gallon sized jar (aproximatly)
2 pound Firm eggplant, Washed, top removed and cut into quarters
2 pound Carrots, Washed and quartered
2 pound Ripe bell peppers, Washed, seeded and quartered
2 pound Cucumber, Washed and quartered
1 pound Tomato, Washed and stem + hard spot removed
½ pound Apple, Washed and cored
½ pound Semi firm pear, Washed and cored
1½ Bunch parsley, Washed
1½ Bunch fresh dill, Washed
15 Jalapenos, Washed and seeded if prefered
½ cup Black Seed
1 head Garlic, Peeled
5½ cup Apple Cider Vinegar
Kurds have become accustomed to not having electricty so they make this pretty much by hand (ie they chop everything by hand and use a handed-cranked meat grinder to process it all) But I’m sure something like a Champion juicer will work the same or even better. This is best if let to sit for a while (say a week in the fridge!!!)
This is a simple recipe to make the hard parts are not eating it all at once and letting it marinate for a while..
- After washing, seeding and quartering all the veggies process through blender (I have never owned a Champion or the like so I can’t tell you which plate you’d use) collecting everything in a large bowl.
- You can run the parsley and dill through the juicer or you can finely chop them and add them in.
- Add in black seeds and stir.
- Add your ACV and stir again.
Now place in a jar or which ever container you prefer and put it in the fridge, it’s good right away but believe me it gets better if you let it sit.
!!! Note: You can adjust these measurements to suit your taste (add more jalapeños if you like it a bit spicier or omit the garlic if your not a fan of it) and your family size, we have a 8.5 person household so we have to make alot plus we like to make some in advance for winter and let it sit outside (it snows here so it’s like an outdoor fridge) !!!
KurdishMom0607's ThoughtsBy KurdishMom0607
This is the perfect thing to add some “ZING” to your salads or for wraps. It definatly hits that “I’m craving pickles” urge that comes every so often.. Here in Kurdistan we eat it with pretty much everything but it goes the best with greens. We made some today and the whole house smells just wonderful!
Tirshi in Kurdish means “Sour” and Tirshiaat is roughly “Sour salad”
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