|Easy Topik, a la The Armenian Kitchen|
Yield: 15 pieces
2 medium potatoes, boiled, peeled and mashed
2 onions, finely chopped
½ cup of tahini
1 tablespoon of oil
1 teaspoon of cumin
1/2 teaspoon of red pepper (cayenne) – use more or less, according your taste
1/2 teaspoon of black pepper
1 teaspoon of dried mint
Dash of salt
Nuts (such as pine nuts) & raisins (or currants), if desired
2. Grind the chick peas, with an electric meat grinder.
3. Mix, until well-combined, the cooked onions, mashed potatoes, tahini & the spices to the ground chick peas. Also add the raisins (or currants) & chopped nuts, if using.
4. Cut an old, but clean tablecloth (or cheesecloth) into 15x15 cm (6”x6”) squares. Prepare 15 squares.
5. Put a small quantity (the size of a ping pong ball) of the mashed chickpea mixture on each square, then tie as a parcel with string & cook them in salted, gently boiling water, until the parcels rise to the top.
6. Let them cool. Untie the parcels.
7. Serve with fresh lemon & olive oil.
Ingredients I used:
1-16 oz. can chick peas, drained, rinsed, skins removed
2 small red potatoes, boiled, peeled, and cut in half
1 medium onion, finely chopped
1 Tbsp. olive oil
¼ cup tahini
1 tsp. ground cumin
¼ tsp. red (cayenne) pepper
¼ tsp. black pepper
1 tsp. dried mint
½ tsp. salt
¼ cup pine nuts, chopped
¼ cup currants
How I prepared it:
1. Sauteed the onions in hot oil in a skillet until softened. Set aside.
2. Processed the chick peas and cooked potatoes in a food processor using the metal “S” blade.
3. Placed the ground chick peas, potatoes and remaining ingredients in a large mixing bowl; mixed well.
4. Using my hands, kneaded the ingredients together, making sure the mixture would hold together. (NOTE: kept a bowl of water nearby to dip my hands, if mixture felt a little dry.)
5. Shaped the mixture into 21 ping pong sized balls.
6. Cut 21 (6”x6”) squares out of two-ply cheesecloth, and 21 (10”) strands of kitchen twine.
7. Wrapped each ball in a cheesecloth and tied the top with a piece of twine.
8. Cooked several topiks at a time in a pot of salted, gently boiling water, until they floated to the top (about 5 to 7 minutes).
9. Rmoved each from water; allowed them to cool on a wire rack; untied them.
10. Served the topik with a drizzle olive oil and squeeze of fresh lemon.