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Topig

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Ingredients
  Chick peas 1 Pound (Garbanzo Beans)
  Potatoes 2 Medium (Cooked)
  Salt To Taste
  White pepper To Taste
  Onion 6 Pound, sliced in long thin slivers
  Water 5 Cup (80 tbs)
  Salt 1 Tablespoon
  Tahini 1 1⁄2 Cup (24 tbs)
  Water 1⁄4 Cup (4 tbs)
  Cinnamon 1 Pinch
  Raisins 1⁄4 Cup (4 tbs)
  Pine nuts 3⁄4 Cup (12 tbs)
  Ground cumin 1 Teaspoon
Directions

Soak the chick peas for two days in cold water to cover, changing the water twice.
In a food processor, fitted with the steel blade, puree the chick peas with the potatoes, blending well.
Season with the salt and white pepper.
Divide into about eight balls.
Cover with a towel and set aside.
To prepare the filling, in a saucepan combine the onions, water and salt.
Bring to a boil over high heat, reduce heat and cook about thirty to forty minutes, stirring constantly.
Drain well in a colander.
Sqeeze out the excess water.
Reserve both the onions and the cooking liquid in separate bowls.
Set aside.
Combine the tahini with the one-quarter cup water.
Mix well.
Add it to the onion mixture.
Season with white pepper, allspice, hot pepper and cinnamon.
Add the raisins, pine nuts and cumin.
Taste and correct seasoning.
Prepare sixteen dampened cheese cloths about the size of a man's handkerchief, twelve inches by twelve inches.
Place two to three tablespoons of the chick pea mixture in the center.
Cover with another dampened cheese cloth.
With a rolling pin, roll the topig out as thin as possible to about a six-inch square.
Remove the top cloth.
Place a generous spoonful of the tahini filling in the center.
Fold over envelope fashion with the corners of the cheese cloth brought to the center.
Secure the cheesecloth with a large poultry lacer needle.
Continue in this fashion until all the mixtures are used up.
In a separate saucepan, boil the reserved onion liquid, adding more water to equal about four to six cups.
Drop in the bundles a few at a time without crowding and boil for about twenty to twenty-five minutes.
Remove and drain in a colander.
Blanch with cold running water.
Repeat with the remaining topigs, cooking and blanching in the same way.
Remove the cheese cloths from the topigs and cool on a flat surface.
When ready to serve, arrange on a serving platter, and serve cold with olive oil, lemon juice and cumin on the side.
When served as a Lenten dish, topig is usually served with small fried fish.
It is a traditional meal for Lent at every Armenian Ladies Organization.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled

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