Appetizers
Topik (Chickpea and Tahini Dumplings)
Ingredients
- - 2 large potatoes, boiled and mashed
- - 200g (1 cup) cooked chickpeas, mashed smooth
- - 3 large onions, finely chopped
- - 3 tbsp sunflower oil
- - 100g (1/3 cup) tahini
- - 1 tbsp sugar
- - 1/2 tsp ground cinnamon
- - 1/4 tsp ground allspice
- - Salt, to taste
- - Ground cinnamon and sumac, for garnish
Method
- Combine mashed potato and mashed chickpeas into a smooth, pliable dough; season with salt.
- Sauté the onions in sunflower oil over low heat for 20-25 minutes until deeply golden and jammy.
- Stir the tahini, sugar, cinnamon and allspice into the cooked onions to form the filling; cool completely.
- Lay a sheet of plastic wrap on the counter and flatten a portion of the potato-chickpea dough into a disc.
- Place a spoonful of the onion-tahini filling in the centre and use the wrap to fold the dough around it, sealing into a small log or ball.
- Repeat with remaining dough and filling, then chill the shaped topik for at least 2 hours to firm up.
- Slice into rounds and arrange on a plate, dusting with cinnamon and sumac before serving cold.
Introduction: Topik is a Western Armenian Lenten specialty, most closely associated with the Armenian communities of Istanbul, made from a mashed potato and chickpea dough wrapped around a sweet-savoury onion and tahini filling.
Cultural Background: Topik is a Western Armenian Lenten specialty, most closely associated with the Armenian communities of Istanbul, made from a mashed potato and chickpea dough wrapped around a sweet-savoury onion and tahini filling. Traditionally prepared for fasting periods when meat and dairy were avoided, it showcases how Armenian cooks built deep flavour from humble pantry staples of chickpeas, onions and tahini, and remains a prized appetizer at Armenian gatherings today.
Tips: Chilling thoroughly before slicing is essential — topik is served cold and firm, never warm. Squeeze excess moisture from the mashed potato and chickpeas so the dough holds its shape.
Variations: Some versions add a few currants or pine nuts to the filling for texture. A firmer version rolls the topik into a thick log and slices it like a terrine rather than individual balls.
Storage: Keeps refrigerated, covered, for up to 4 days.
Reheating: Not reheated — traditionally served chilled or at room temperature.
Nutrition: Per serving (of 6): approx. 210 kcal, 6g protein, 11g fat, 24g carbohydrates, 4g fibre.
FAQs:
Q: Is topik traditionally vegan? A: Yes, topik was developed for Lenten fasting and is naturally free of meat and dairy. Q: Why is it served cold? A: The texture firms up on chilling, allowing it to be sliced cleanly like a terrine.
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