A sweet-savory meze from Armenian cuisine made by kneading chickpeas and potatoes with tahini and filling with an onion-and-cinnamon mixture. Shaped into small balls, topik is served cold.
Boil the chickpeas and potatoes, which have been soaked overnight, separately in plenty of water until the grains are completely soft.
Sauté the onion in olive oil until it changes color, add the sugar, cinnamon, currants and pine nuts, cook for a few more minutes, and remove from heat.
Mash the boiled chickpeas and potatoes and knead with tahini and sugar; work into a smooth dough that holds its shape in your hand.
Take palm-sized pieces of the outer dough and flatten them, place some of the filling in the center, and close them up into small balls.
Let the topik rest in the refrigerator for at least 1 hour, and before serving, sprinkle with cinnamon and serve cold.
Important: When kneading the outer dough, the consistency needs to be firm enough to hold its shape by hand — if it's too loose, add a bit more mashed potato. Allergen: contains sesame (tahini) and nuts (pine nuts). Caution: The topik softens quickly at room temperature and should be kept in the refrigerator until serving.
If you add a few coarsely chopped walnuts to the filling, you can give the topik extra crunch and depth.
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