Many housewives use this appetizer as a duty for guests suddenly arriving, stocking it in advance in the summer. As a rule, it is a platter of vegetables, less often - just pickled beans in a special way . Sometimes it is made from eggplant. In general, in Armenian cuisine, it is pickled green beans - this is turpish. The recipe for this dish is known literally in every Armenian family. But often all vegetables that are at hand are used: pepper, cabbage, carrots, and tomatoes, because in the literal translation the word means “pickles”, that is, anything.
Bean stew. Recipe
In this classic version, an appetizer is usually prepared in order to eat it right away. It is rarely used as a winter harvest, since the main component - green beans - is easily available in frozen form at any time of the year. But some housewives still close it in banks. It tastes like pickled eggplant. One and a half kilograms of beans will need a kilogram of carrots, garlic and hot pepper to taste, 100 gr. salt, bay leaf and allspice peas, vegetable oil.
To begin with, you should thoroughly wash and peel the vegetables. Both ends are cut off at the beans, peeled carrots, and garlic too. Prepare them individually. Carrots, grated on a coarse grater, are fried in a pan with oil, and the beans, cut into 2-3 parts, are boiled in salt water for 5 minutes, after which they are thrown into a colander to cool.
Then chopped hot pepper, garlic is passed through a press and everything is mixed, adding the rest of the spices. But this is not a trip. The recipe for this dish requires patience. The mass must be placed under oppression and put in the cold for 3 days, and then put on the table or covered in sterile jars.
Tursha "in Korean". Eggplant Recipe
The main difference from the Armenian version of the dish will be the presence of vinegar. The classic stew, the recipe for which involves only salt and spices, is less spicy and sour. 2 large eggplants take about 500 ml of water, one and a half tablespoons of salt, 6 tablespoons of wine vinegar (or 3 ordinary), bay leaves, peppercorns, half a head of garlic, a chilli pod or other hot pepper, herbs.
Eggplant is cleaned and boiled in salt water (a tablespoon of salt per half liter of liquid) until half-cooked (it is important not to overdo it). Then they are placed under oppression for an hour to get rid of excess fluid. During this time, prepare the filling. Chop the garlic and pepper, add a teaspoon of salt, vinegar, then mix. Then each eggplant is cut almost to the end, leaving the whole edge to open according to the principle of the book. Depending on the size of the vegetable, the cuts can be from 1 to 3. Inside, place the filling, lay out bay leaves and pepper with peas, and then connect the parts of the vegetable and dress it with a thread. The dish will be ready in 2-3 days. In the heat it is better to clean it in a cool place.
Tursha. Recipe with different vegetables
Such an assortment will come in handy for any holiday table. It can and should be prepared for the winter. For a kilogram of green beans, take a pound of small tight tomatoes, bell pepper and carrots. You will also need a kilogram of cauliflower, 2 heads of garlic, hot pepper to taste, a bunch of celery, a few bay leaves, peppercorns and 2 tbsp. salt.
In a liter of water you need to boil bay leaf and pepper. Then the water is salted and boiled for about 5 minutes, after which it is cooled. All vegetables are cut in approximately equal parts (beans in half, and the rest in the same size), blanched and tamped in a deep bowl. Chopped hot pepper and celery are poured on top, poured with brine and put for 3 days under oppression. Then the stew can be served on the table or covered in sterile dishes for the winter.