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Torchi
طرشي: carrot, turnip and chilli sticks dressed with lemon, harissa, garlic and caraway, the Tunisian appetiser of the moment
In Tunisian homes and in the small eateries of Tunis and Sousse, a saucer of torchi lands on the table before anything else, beside olives, bread and a little dish of harissa, to wake up the appetite before a couscous, a brik or grilled fish. This quick pickle takes its name from the Persian torshi but is made fresh the same day: carrots and turnips cut into fine sticks with a few chillies, dressed with lemon juice, salt, harissa, garlic, caraway and a thread of olive oil. Half an hour later the vegetables are crunchy and juicy, salty-sour, garlicky and gently hot, and the red dressing pools at the bottom of the plate for mopping with bread. During Ramadan it is a fixture on the iftar table. The mistake to avoid is salting the vegetables and leaving them for hours, which turns them soft and watery; dress them and eat within the day. It is ready when the turnip has lost its raw edge at the corners but still snaps in half. Chef's tip: cut the turnip a touch thinner than the carrot so both soften at the same pace.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 10 ½ oz carrots
- 10 ½ oz small white turnips
- 2 fresh green or red chilliesmedium heat
- 1 tsp salt
- 1 tsp ground caraway
- 1 tbsp harissa
- ¼ cup lemon juiceabout 2 lemons
- 2 tbsp olive oil
- 1 tbsp flat-leaf parsley, chopped (optional)
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Method
0/6 doneStep 1: Peel the 10 ½ oz carrots and 10 ½ oz small white turnips. Cut the carrots into sticks about 5 mm thick and 5 cm long, and the turnips slightly thinner.
10 minStep 2: Slice the 2 fresh green or red chillies into rings, removing the seeds if you want it milder. Crush the 2 garlic cloves to a paste with the 1 tsp salt using the flat of a knife.
3 minStep 3: In a serving bowl, whisk the garlic paste with the 1 tsp ground caraway, 1 tbsp harissa, ¼ cup lemon juice juice and 2 tbsp olive oil until smooth and brick red.
2 minStep 4: Add the vegetables and chillies and toss with your hands until every stick is coated.
2 minStep 5: Leave for 20–30 minutes at room temperature, tossing once, until the vegetables glisten and the turnip edges look slightly translucent but still snap. Scatter with 1 tbsp flat-leaf parsley, chopped if you like and serve with bread.
Step 6: Because it contains raw garlic in oil, keep any leftovers covered in the fridge and eat within 2 days; throw it away if it fizzes, smells off or turns slimy.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does torchi take?
- About 20 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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