An Armenian sweet-and-savory meze made by combining chickpeas and potatoes with tahini, then filling the mixture with a cinnamon-scented onion filling. Shape it into small balls and serve cold.
Boil the overnight-soaked chickpeas and potatoes separately in plenty of water until completely tender.
Sauté the onion in olive oil until softened and translucent. Add the sugar, cinnamon, currants, and pine nuts. Cook for a few more minutes, then remove from the heat.
Mash the cooked chickpeas and potatoes, then knead them with the tahini and sugar until smooth and firm enough to shape by hand.
Take a palm-sized portion of the outer mixture and flatten it. Place some filling in the center, close it around the filling, and shape it into a small ball.
Chill the topik for at least 1 hour. Sprinkle with cinnamon just before serving, and serve cold.
The chickpea and potato mixture should be firm enough to shape by hand. If it is too loose, mix in a little more mashed potato. Contains sesame from the tahini and tree nuts from the pine nuts. Keep the topik refrigerated until serving; it softens quickly at room temperature.
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