I’ve never tasted it, and after reading the directions, it’s not likely that I ever will. Let me explain, the instructions say this takes 36 hours in all to prepare - this does NOT fit into my schedule! Sorry, folks!
I was searching the web to see if there was a short-cut version, but to date I have not found one. What I did discover, however, was a website called Taste of Beirut, http://www.tasteofbeirut.com/ . The blogger, Joumana, prepared Topig, and posted it on her website, along with wonderful words about Armenia and Armenian food.
Joumana wrote:
“I mentioned in a previous post (cinnamon roll with tahini) that there is a large Armenian community established in Lebanon; the Armenians are fully integrated into Lebanese society, even participate in government with deputies and ministers and political parties. However, they have remained steadfastly faithful to their culture of origin. Armenia, just like Lebanon, is a land of ancient history, with a rich heritage. One of my aunts who visited Armenia recently came back with tales of a very beautiful country with pristine lakes, lush valleys, majestic mountains, ancient monasteries and churches galore and captivating art and archeological sights; as well as fabulous, fresh, foods. My interest in Armenia is reinforced by the fact that, like Lebanon, it is a country that has suffered many tragedies especially in the last hundred years and yet its people have remained stoic and kept plowing forward. Like Lebanon, it is a country that is placed in a strategic spot and thus has endured many invasions. And like Lebanon, it is a country whose diaspora is greater in number than the Armenians actually living in Armenia.”
That said, Joumana went to great lengths to prepare Topig, and provide step-by-step photos. Click on the link above to get the full recipe.
I admire - and thank - Joumana for doing all that work!
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