Topig
Service: for 8-10 person
Time: 1 day (the dough is rested)
Difficulty: Challenging
Ingredients
For dough:
- ½ kg chickpeas
- 1 kg potatoes
- ½ cup of olive oil
- Salt
- Sugar
For the filling:
- 1.5 kg of onions
- 40 g of currants
- 20 g pine nuts
- 300 gr tahini
- ½ tbsp of salt
- ½ tbsp of cinnamon
- ½ tbsp of allspice
- ½ tbsp of sugar
Recipe by İnciraltı Meyhanesi
Chopped onions are roasted until they become caramelized and after cooling, currants, pine nuts, salt, sugar, cinnamon, and cumin are added and left to rest.
Boiled chickpeas and potatoes are made into a dough by being put in a mixer.
Tahini is added to the caramelised onions that have been rested for a day.
Take a handful of chickpea and potato dough, open it and place it in the middle of the caramelized onion, close it and form a ball.
When it is placed on the serving plate, a pinch of cinnamon and olive oil is added on it and served.
Tips
1. Topik making is a long and hard adventure, it requires patience and love.
2. Boiling the onion until it caramelises is one of the most important things in the recipe.
3. The amount of olive oil is important to prevent the dough from dispersing while it is being prepared.
4. Rest the dough made of chickpeas and potatoes for a day.
