Word origin | "bu ne perhiz bu ne lahana turşusu"

Mavi Boncuk | " bu ne perhiz bu ne lahana turşusu". It’s an idiom that means “someone’s words and behaviors are inconsistent/illogical and they contradict with each other”

Perhiz: abstinence, fasting EN[1],(ﭘﺮﻫﻴﺰ) fromFA parhīz پرهيز yemekten veya diğer zevklerden uzak durma; parhīχtan, parhīz- پرهيختن, پرهيز perhiz etmek oldFA parχişt-, parχēz-, (birinin) yanında veya etrafında durmak, hizmet etmek, görevini yerine getirmek, tapmak

Halk ağzında göçüşme ile pehriz şeklinde de kullanılmaktadır

perhiz yemeğini başına çıkartmasalardı (Ahmet H. Tanpınar).

Büyük perhizde de ilkbaharda da sonbaharda da Amerikan tiyatrosu vs. bu gibi eğlence yerleri yetmiş iki milletin bin renkli bayraklarıyle donanır (Ahmed Midhat Efendi).

Muhammer tıyneti âb u gil-i ilm ü fazîletle / Salâh-ı iffet ü perhîz ile zâtı mürebbâdır (Fıtnat Hanım). Kendisine bu kadar yakınlık, sevgi gösteren bir kadını reddetmek, pek çok sabır ve perhiz erbâbının bile yapabileceği bir iş olmadığına göre… (Ahmed Midhat Efendi).

tasavvuf. Kulu Allah’tan uzaklaştıracak şeylerden uzak durma, mâsivâdan el çekme: Nicesi sâhib-i perhîz ü afîf / Meyli yok mâla olunsa teklîf (Nâbî’den).

Bu gece çocuklar şerefine perhizi bozduk (Reşat N. Güntekin).

Lahana: cabbage EN [2] fromGR láχano λάχανο lahana oldGR láχanon λάχανον her türlü sebze ;  laχaínō λαχαίνω kazmak, toprağı sürmek

Oldest source: alaχana [ Danişmend-Name (1360) ] laχana [ Hızır Paşa, Müntehab-ı Şifa (c. 1410)  ]

GR lakhano) Turpgillerden, pek çok türü olan, kat kat sarılı yapraklardan ibâret güz ve kış sebzesi. Brassica oleracea: “Kara lahana.” “Frenk lahanası.” “Kırmızı lahana.” “Baş lahana.” “Lahana dolması.” “Lahana turşusu.”

Balık, domuz eti, marul ve lahananın yüzünü bile görmek istemiyor (Refik H. Karay).

Turşu: pickle EN [3] fromFA turş ترش ekşi veya tuzlu, ağız yakan Avesta tarşna- kurumak, susamak  IE trs- from ters- kurumak; taraça. “acı”dan turşі “acı olan şey”) Lahana, hıyar, biber, pancar vb. sebzelerin tuzlu su veya sirkede bırakılarak özel bir kıvâma gelmesi sonucu elde edilen ekşi yiyecek.

(Aramaic ܡܟ̇ܠܠ, :Arabic: مخلل mukhallal, Persian: ترشى torshi; Kurdish: ترشى Tirşîn, tirşî, trshin; Turkish: turşu; Greek: τουρσί toursí; Bulgarian: туршия turshiya; Bosnian, Croatian, Montenegrin, Serbian: turšija/туршија ; Albanian: turshi Hebrew: חמוצים, khamutsim; Macedonian: туршија) 

Giardiniera : An Italian relish of pickled vegetables in vinegar or oil.

Oldest source:

türşī "ekşi" [ (c. 1400) ] türşi "sirkeye yatırılmış sebze" [ Filippo Argenti, Regola del Parlare Turco (1533) ]

Mehmet diye bağırınca uşak elinde turşu kâsesi olduğu halde odanın kapısından zuhur eder (Fâik Reşat). Mezelik biber ve turşu çıkardı (Ömer Seyfeddin). Mevsimine göre reçel, turşu, salamura işleri; eşyâların tâmiri (…) hep o odada konuşularak yoluna konur, karâra bağlanırdı (Sâmiha Ayverdi).

Ârif Bey, gecenin heyecanlarından sonra herhalde turşu gibi yatıyor olmalıydı (Reşat N. Güntekin – Ö.T.S.).

Vâliden turşu kurmasını bilir mi? (Hüseyin R. Gürpınar).

Aa! Turşu kurmak mârifettir (Burhan Felek).

Ne demek zor çıkarsın ulan diye İrfan âdeta gürledi. Herif ölmüş be! Turşusunu kuracak değiller ya! (Bediî Fâik). Turşusunu kuracak değiliz ya! (Hüseyin R. Gürpınar).

[1] fast (n.) "act of fasting," late Old English fæsten "voluntary abstinence from food and drink or from certain kinds of food," especially, but not necessarily, as a religious duty; either from the verb in Old English or from Old Norse fasta "a fast, fasting, season for fasting," from a Proto-Germanic noun formed from the verbal root of fast (v.). In earlier Old English fæsten meant "fortress, cloister, enclosure, prison."

 abstinence (n.) mid-14c., "forbearance in indulgence of the appetites," from Old French abstinance (earlier astenance), from Latin abstinentia "abstinence, starvation; self-restraint, integrity," abstract noun from abstinentem (nominative abstinens), present participle of abstinere/abstenere "withhold, keep back, keep off," from assimilated form of ab "off, away from" (see ab-) + tenere "to hold," from PIE root *ten- "to stretch." Especially of sexual appetites but also in Middle English of food, fighting, luxury.

[2] cabbage (n.) type of cultivated culinary vegetable that grows a rounded head of thick leaves, mid-15c., caboge, from Old North French caboche "head" (in dialect, "cabbage"), from Old French caboce "head," a diminutive from Latin caput "head" (from PIE root *kaput- "head"). Earlier in Middle English as caboche (late 14c.). The plant was introduced to Canada 1541 by Jacques Cartier on his third voyage. First record of it in modern U.S. is 1660s.

The decline of "ch" to "j" in the unaccented final syllable parallels the common pronunciation of spinach, sandwich, Greenwich, etc. The comparison of a head of cabbage to the head of a person (usually disparaging to the latter) is at least as old as Old French cabus "(head of) cabbage; nitwit, blockhead," from Italian capocchia, diminutive of capo. The cabbage-butterfly (1816) is so called because its caterpillars feed on cabbages and other cruciferous plants.

[3] pickle (v.) "to preserve in a pickle or brine," 1550s, from pickle

pickle (n.) c. 1400, "spiced sauce served with meat or fowl" (early 14c. as a surname), probably from Middle Dutch pekel "pickle, brine," or related words in Low German and East Frisian (Dutch pekel, East Frisian päkel, German pökel), which are of uncertain origin or original meaning. Klein suggests the name of a medieval Dutch fisherman who developed the process.

The meaning "cucumber preserved in pickle" first recorded 1707, via use of the word for the salty liquid in which meat, etc. was preserved (c. 1500). Colloquial figurative sense of "a sorry plight, a state or condition of difficulty or disorder" is recorded by 1560s, from the time when the word still meant a sauce served on meat about to be eaten. Meaning "troublesome boy" is from 1788, perhaps from the notion of being "imbued" with roguery.

marinate (v.) "to pickle (fish, meat) in a marinade," 1640s, from French mariner "to pickle in (sea) brine," from Old French marin (adj.) "of the sea," from Latin marinus "of the sea," from mare "sea, the sea, seawater," from PIE root *mori- "body of water."

Torshi are the pickled vegetables of the cuisines of many Balkan and Middle East countries. The word torshi is ultimately derived from Persian torsh, which means 'sour'. In Turkic languages such as Turkish and Azerbaijani it is spelled 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 turshiya ("king's pickle") and selska turshiya ("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 cities. Torshi is often served in restaurants or it can be bought ready to eat from supermarkets.

Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc. Persian-style torshi includes more vinegar, while Turkish style turşu includes more salt as an antibacterial agent.

Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.

Tsarska turshiya is made with cauliflower, red peppers, carrots, and celery. The vegetables are mixed with some salt and sugar and left overnight. The next day the juice is mixed with vinegar and boiled for several minutes. The vegetables are put in glass jars and pressed down with cherry twigs and a round river stone, then the jars are filled with the cooled pickle marinade.

Selska turshiya is made with green peppers, green tomatoes, carrots, cauliflower, cabbage, and celery. The vegetables are put in a container, pressed down with some twigs and a stone, and a marinade made of salt, vinegar and water is poured on. The pickles are left to ferment.