#egyptian food
If you have never encountered torshi (pickled vegetables) before, imagine opening a jar to a sharp burst of vinegar, chili, garlic, and spice, followed by the satisfying crunch of brined vegetables like carrots, eggplants, turnips, and cauliflower. The taste is bold and layered, sour at its core, with spicy and savory notes that dance across the tongue. Torshi is Egypt’s beloved form of pickled vegetables, but to call it “just pickles” barely scratches the surface. This vibrant dish carries with…
