This is a very popular Armenian dish, appreciated also in Anatolia. It is served cold but it can also be served hot, baked in a 180ºC oven for 45 minutes.
- 1.5 kg onions, cut in half, sliced thin
- 400 g potatoes, boiled whole until cooked, peeled, mashed
- 400 g chickpeas, soaked in water for 8 hours, boiled until soft, mashed
- 250 g + 35 g tahini
- 25 g currants
- 25 g pine nuts
- 2 tsp + 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp black pepper
- 1 tsp + 1 salt salt
- 1 tsp + 1 tsp sugar
- Cinnamon, to garnish
- Olive oil, to garnish
Combine potatoes with chickpeas and one teaspoon each of cinnamon, salt and sugar, 35 g of tahini. Form into a dough, set aside.
Sauté a third of the onions in a very large pan with a teaspoon of salt on low heat, cover. When the onions start to soften and release water add the second batch, increase the heat, cover. Add the third batch, increase the heat a little more, cover. The purpose is to soften the onions, release their water content and reduce them to a quarter of their original quantity. When the onions are completely soft, remove the lid and cook over a medium-high heat. The operation can take more than a hour, depending on the quality of the onions.
Add currants, pine nuts, 2 teaspoons of cinnamon, one teaspoon each of allspice, black pepper and sugar to the onions, mix well. Cool, add the tahini and mix thoroughly.
Cut 6 pieces of clingfilm approximately 20 cm x 20 cm. Divide the chickpea-potato and onion-tahini mixures into 6 equal portions. Take a portion of the chickpea-potato mixture, and spread it flat into a round about ½ cm thick on the clingfilm. Place a portion of the onion-tahini mixture in the middle. Hold the clingfilm on all four sides and close up to make a round ball, twist the corners and turn over on a large plate or tray. Repeat with remaining mixtures. Transfer to the refrigerator for three hours or overnight.
- 800 g potatoes, peeled, boiled, mashed
- 750 g chickpeas, soaked in water overnight, boiled, mashed
- 75 ml tahini
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp sugar
- 3 kg onions, halved, sliced thin
- 500 g tahini
- 3 tbsp currants
- 3 tbsp pine nuts
- 4 tsp cinnamon
- 2 tsp allspice
- 2 tsp black pepper
- 2 tsp salt
- 2 tsp sugar
- Cinnamon to garnish
- Olive oil to garnish
For the shell combine potatoes with chickpeas and tahini, work in the cinnamon, salt and sugar, knead a little to form a dough.
For the filling sauté onions in a very large frying pan with salt on very low heat, stir from time to time. The onions should cook down to almost a quarter of the original quantity.
Add currants, pine nuts, cinnamon, allspice, black pepper and sugar to the onions, and mix well. Once cool add tahini and mix.
Prepare 12 pieces of clingfilm (approximately 20 x 20cm). Divide the chickpea / potato dough into 12 equal portions. Take a portion and spread on a stretch film in a round manner, it should be about ½ cm thick. Place 1/12th of the onion mixture in the middle, then hold from all four sides of the stretch film and close up to make round ball, twist the corners and turn over on a large plate or tray. Do the same with the rest of the mixes.
Transfer to the refrigerator, chill for two hours. Ideally topik tastes much better the next day. The surplus may be kept in the refrigerator for up to a week or frozen for up to two months.
INDIGENOUS INGREDIENTS = Allspice | Chickpeas | Currants | Onions | Pine Nuts | Potatoes | Tahini