Torshi Lift Recipes

Steps:

• Sterilize 8 large mouth quart jars and lids.
• Prepare vegetables and divide among eight quart jars .I use raw vegetables because I like the crunch. Stuff jars tightly with vegetables, adding carrots and green beans into the corners, pushing down with a wooden spoon. Put two sprigs of dill and two cloves of garlic in each jar with one or more teaspoons of pickling spice, to taste.( I use about 1-1/2 tsps.) Add one or more hot peppers to each jar if you like spicy pickles.
• Boil water, vinegar, salt and turmeric.
• Pour into each jar to fill and seal.
• Store in a cool dry place for four to six weeks.

Steps:

• Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
• In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
• Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
• The pickles should be eaten from within a month to 6 weeks of making.

Steps:

• Peel the turnips and cut in half.
• Peel the beetroot and slice thinly.
• Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
• Bring the water and the salt to boil and then add the vinegar.
• Pour over the vegetables making sure they are completely covered by the liquid.
• If there is not quite enough liquid add a little more vinegar and brine.
• Seal the jars and leave in the kitchen.
• Ready to eat in 10-12 days.

Steps:

• Bake eggplants in the oven for about 15-20 minutes.
• Allow to cool, then peel skins away.
• Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants.
• Chop very finely the eggplant, add some vinegar, and boil for 2-3 minutes.
• Chop very finely the herbs and add some vinegar. Add herbs to eggplants, then add some salt and black pepper.
• Fill up with vinegar, and mix well.
• Store in a cool, dry place for 2-3 months. When removing eggplants from the jar, use a clean, oil-free spoon or fork.

Steps:

• Peel the turnips and cut them in half or quarters. Pack the pieces in a clean 2-quart jar interspersed with slices of beet.
• Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
• Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.
• Variations
• Put 4 peeled garlic cloves in with the turnips.
• Put 1 or 2 chili peppers in the jar.
• A medieval recipe for lift mukhalal muhalla from al-Baghdadi gives directions for turnips pickled in vinegar, sweetened with honey, perfumed with aromatic herbs, and tinted with saffron.