These Armenian chickpea and potato dumplings are a classic Armenian Lenten dish. Filled with onions, currants, and warm spices, topik are sweet and savory, with a rich, velvety texture reminiscent of pâté.
Filled with onions, currants, and warm spices, topik are sweet and savory, with a rich, velvety texture reminiscent of pâté.magazine. He is a breadhead who has, for more than 10 years, been teaching baking and pizza online and at places like King Arthur Baking Company and Maine's Kneading Conference.Removing the fibrous chickpea skins before processing them further refines the texture of the topik.
After a more recent conversation with my father about them, I resolved to learn how to make them: I went on a deep dive into their diverse forms and preparations, and immersed myself in recipes online and in my stack of Armenian cookbooks. I also paid special attention to the recipes in spiral-bound church cookbooks; they are an invaluable resource for researching Armenian recipes, since they almost always contain a handful of different versions of each dish.
Most topik have another unusual feature: The dumplings are made by wrapping a small amount of filling inside a mound of dough and then enclosing the ball inside a cheesecloth bag tied with twine. The dumplings are then poached in boiling water until they absorb moisture and plump up; this two-stage hydration method lets you shape and stuff the dumpling with a dough that’s relatively dry, but once cooked, the topik become incredibly moist and tender.
I then remove the lid and crank the heat, which drives off any remaining moisture and softens the onions further. The oil helps prevent the onions from scorching—they’ll start to sizzle once the water has evaporated—and helps extract flavors from the allspice, cinnamon, and pepper, which I add towards the end. Once the filling is cooked, I stir in some chopped walnuts and tahini, then let it cool down.
Topik Recipe Armenian Topik Recipe
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