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Torshi ( Egyptian Arabic: torshi, Persian: torshi; Kurdish: Tirşîn, tirşî; ; toursi; turshiya; Bosnian, Croatian, Serbian: turšija/''туршија ''; Albanian: turshi Hebrew: חמוצים, khamusim) are the pickled vegetables of the cuisines of many Balkan and Middle East countries. The word turşu comes from torshi which comes from torsh, which means 'sour' in Persian and Kurdish. In Turkic languages such as Turkish and Azerbaijani it means the same thing but it is pronounced as Turşu.

Torshi is common in varieties of Middle Eastern cuisine such as Arab cuisine, Turkish cuisine, and Iranian cuisine. Iran boasts a great variation of hundreds of different types of torshi according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. In Bulgarian cuisine the most popular types are tsarska trushiya 'king's pickle' and selska trushiya 'country pickle'. Toursi is a traditional appetizer ( meze) to go with arak, rakı, ouzo, tsipouro, and rakia. In some regions the torshi water (turşu suyu) is also drinkable and very popular in Turkey.

Making torshi at home is still a widespread tradition during the autumn months, even in the big cities. Torshi is often served in restaurants or it can be bought ready to eat from supermarkets.