Egyptian Beet and Garlic Torshi (Spicy Pickles)
Egyptian torshi is that tangy little treasure that wakes up your taste buds on Cairo tables. You'll love its bright ruby color and its sweet yet spicy flavor. The beets, marinated in a vinegary mix with garlic and spices, become tender and incredibly tasty. It's the final touch that turns a simple meal into a feast. Perfect alongside koshari, falafel, or a shawarma sandwich, this torshi brings the lively note that makes all the difference. Make it ahead and let time work its magic. One bite, and you're transported to the bustling alleys of Alexandria.
Ingredients
- Raw beets500 g
- Garlic6 cloves
- White vinegar250 ml
- Water250 ml
- Sugar2 tbsp
- Salt1 tbsp
- Mustard seeds1 tsp
- Dried red chili1 pinch
Instructions
- 1
Peel the beets and cut into cubes or thin slices. Peel and roughly chop the garlic.
- 2
In a saucepan, bring vinegar, water, sugar, and salt to a boil. Add mustard seeds and chili. Boil for 2 minutes.
- 3
Add beets and garlic to the hot brine. Remove from heat and let cool to room temperature.
- 4
Transfer to a clean glass jar and seal tightly. Refrigerate for at least 24 hours before consuming.
- 5
Serve chilled as an accompaniment to mezze, grilled meats, or sandwiches. Keeps for up to 2 weeks in the refrigerator.
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