Topik is a traditional Armenian Lenten dish made from chickpeas and tahini, filled with a sweet caramelized onion and currant mixture, and shaped into balls or patties. It is rich, flavorful, and completely vegan, representing the sophisticated meatless cooking of Armenian cuisine.
Ingredients
- 2 cups dried chickpeas (soaked overnight)
- 0.5 cup tahini
- 3 large onions (thinly sliced)
- 0.5 cup currants or raisins
- 0.25 cup pine nuts
- 0.25 cup olive oil
- 1 tbsp sugar
- 1 tsp allspice
- 0.5 tsp cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
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1
Boil soaked chickpeas until very soft, about 1-1.5 hours. Drain and reserve some cooking liquid.
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2
While still warm, mash chickpeas very smooth or process in food processor. Mix in tahini, salt, and pepper.
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3
Make the filling: Sauté sliced onions in olive oil over medium-low heat for 30-40 minutes until deeply caramelized.
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4
Add currants, pine nuts, sugar, allspice, and cinnamon to the onions. Cook 5 more minutes. Let cool.
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5
Take a portion of chickpea mixture, flatten in your palm, add filling, and shape into balls or patties.
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6
Chill for at least 2 hours. Serve cold drizzled with olive oil and garnished with parsley.
Tips & Variations
Topik tastes best when made a day ahead as the flavors meld together. The onions must be deeply caramelized - this is the key to the dish's distinctive sweet-savory flavor.
Cultural Background
Topik is a beloved dish of Constantinople Armenians, traditionally prepared for Lent and other fasting periods. Its name likely derives from the Turkish word for "ball." It showcases the sophisticated meatless cooking that Armenian cuisine developed over centuries.
Region: Constantinople (Istanbul)