Armenian
Topik
Topik is an Armenian Lenten mezze of silky chickpea-potato dough wrapped around sweet spiced onions, currants, pine nuts, and tahini. It is cooked in cloth, chilled, and served sliced with olive oil and a little cinnamon.
Ingredients
- Dried chickpeas1/2 cup
- Baking soda1/4 tsp
- Small floury potato1, about 150g
- Yellow onions, very thinly sliced2 medium
- Extra-virgin olive oil2 tbsp, plus more to serve
- Pine nuts2 tbsp
- Dried currants2 tbsp
- Tahini3 tbsp
- Sugar1 tsp
- Ground cinnamon1/2 tsp, plus more to serve
- Ground allspice1/4 tsp
- Freshly ground black pepper1/4 tsp
- Fine salt1 tsp, divided
- Lemon juice1 tbsp, plus wedges to serve
Method
- Soak the chickpeas overnight in plenty of cold water with the baking soda.
- Drain the chickpeas, rinse well, cover with fresh water, and simmer until very tender, about 60 to 75 minutes.
- Drain the chickpeas while warm, reserving a little cooking liquid, then rub off and discard as many skins as possible.
- Boil the potato in its skin until tender, then peel it while warm.
- Mash or pass the peeled chickpeas and potato through a fine sieve or food mill until smooth.
- Mix the chickpea-potato mash with 2 tablespoons tahini, 1/2 teaspoon salt, and 1 to 2 tablespoons reserved chickpea liquid as needed to make a soft, pliable paste.
- Soak the currants in warm water for 10 minutes, then drain.
- Warm the olive oil in a pan over medium-low heat and cook the sliced onions with the sugar and 1/4 teaspoon salt until very soft, sweet, and lightly golden, about 25 minutes.
- Stir in the pine nuts and cook for 2 minutes, then add the drained currants, cinnamon, allspice, black pepper, remaining 1 tablespoon tahini, and lemon juice.
- Cook the filling for 1 minute more, then let it cool completely.
- Lay two damp squares of clean muslin or cheesecloth on the work surface.
- Divide the chickpea dough in two and spread each portion on a cloth into a round about 12 cm wide.
- Place half the onion filling in the center of each round.
- Gather the cloth around each portion to enclose the filling, twist gently into a firm ball, and tie with kitchen string.
- Lower the wrapped topik into gently simmering water and cook for 8 minutes.
- Lift out the bundles, cool briefly, then chill for at least 2 hours so the topik sets.
- Unwrap carefully, place on a plate, and serve chilled or at room temperature with olive oil, lemon wedges, and a light dusting of cinnamon.
Common questions
Can I substitute canned chickpeas for dried chickpeas in Topik?
Yes, but the texture is usually softer and less cohesive. Use about 3 to 3 1/2 cups well-rinsed canned chickpeas, skip the soaking and simmering, and reduce added liquid carefully so the paste stays firm and moldable.
How long does Topik take to make from start to finish?
Plan on about 3 to 4 hours total, mostly inactive time. Overnight soaking is required, then about 1 to 1 1/4 hours to cook the chickpeas, plus cooling, onion cooking, and shaping time.
What are the most common mistakes when making Topik?
Leaving too much moisture in the chickpeas, undercooking them, or making the filling too wet are the biggest issues. Also avoid skipping the skin-removal step if possible, and don’t overdo the liquid when mixing the mash.
How should I store Topik, and how long does it keep?
Store Topik covered in the refrigerator for up to 3 days. For best texture, keep it tightly wrapped so it doesn’t dry out. Let it come to cool room temperature before serving, but don’t leave it out for long.
How is Topik usually served, and can I make it ahead?
Topik is commonly served chilled or at cool room temperature, often with lemon juice and extra olive oil. It’s a good make-ahead dish: assemble it a day in advance, then chill so the flavors settle and it slices neatly.