Armenian Topik is a delicious and healthy snack or appetizer. They are easy to make and can be made ahead of time and stored in the refrigerator for up to a week. Here is a simple recipe for making Armenian chickpea and potato balls.
How to Make Topik?
- 1 can chickpeas (skins removed)
- 2 potatoes
- 1 onion
- 1 teaspoon cumin
- 1 tablespoon olive oil
- ¼ cup tahini
- ¼ teaspoon red pepper
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup pine nuts
- ¼ cup currants
- Cinnamon as needed
To make the filling, first, peel an onion and chop it. Then, take a pan, add oil, put on medium heat and let the oil heat up. Add the onion to the pan and fry until golden.
Add the nuts, currants, spices and tahini to the onion. Stir well until mixed well. The Topik filling is ready.
Soak the chickpeas for 24 hours before cooking Topig. After one day, take two pots, pour water into them and let the water reach the boiling point. Add chickpeas and potatoes to separate pots and let them cook well.
When the chickpeas and potatoes are cooked, add them to a food processor and mix. Then, place them in a large bowl and knead them until well combined.
Note: If the mixture is dry, dip your hands in water and knead the potatoes and chickpeas again.
Divide the Topik dough into four equal parts. Then, do the same with cheesecloth and divide them into four squares. Put the Topik dough in the middle of the cheesecloth and flatten it with your hands to a circle shape.
Put the Topik filling in the middle of the dough. Lift the cheesecloth corners to close the dough up. When the Topig is rounded, tie it up with twine. Repeat the above steps with the three others.
To cook the Topik, take a pot, pour water, add salt, and let it reach the boiling point. Add the Topiks to the pot and cook for 7 minutes until you see them floating on the top.
How to Serve Topik?
When the Delicious Armenian Topik is ready, pour olive oil and serve it with a squeeze of fresh lemon juice.