A Recipe for Topik
A delightful Armenian appetizer commonly served in Istanbul's traditional meyhanes
Topik, a delightful Armenian appetizer commonly served in Istanbul's traditional meyhanes or taverns, features chickpea and tahini balls filled with sautéed onions, spiced pine nuts, and currants. Preparing topik is surprisingly straightforward - see instructional video below!
Here's what you'll need to make 5-6 topik balls:
For the Dough:
400 g boiled chickpeas
5 Tbsp of olive oil
2 Tbsp tahini
1 Tsp salt
For the Filling:
2 onions, diced
1 Tbsp brown sugar
2 Tbsp toasted pine nuts
2 Tbsp currants/raisins
1/2 Tsp cinnamon
Salt/pepper to taste
3 Tbsp olive oil
2 Tbsp tahini
1. Blend the dough ingredients in a food processor until smooth. Transfer the mixture to a bowl, let it rest, and chill in the refrigerator.
2. For the filling, heat olive oil in a pan. Add onions and patiently cook until caramelized. Add brown sugar, currants, pine nuts, salt, and cinnamon. Mix well in the pan. Remove from heat, let it cool, then stir in the tahini.
3. Divide the dough mixture into six balls. Take one ball, place it on a piece of plastic wrap, and flatten it with your hands or a rolling pin. Spoon some filling onto the dough, then use the plastic wrap to roll it into a ball. Repeat for the remaining dough and filling. Place the Topik balls in the refrigerator and let them rest overnight.
4. The next day, unwrap the Topik balls and serve. Sprinkle with cinnamon, pine nuts, currants, and a drizzle of olive oil. Enjoy with toasted bread or assorted crackers.
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