Topig
Topig is a very traditional Armenian delicacy that is prepared for Christmas and New Year. It is served as an entre or as part of a mezze table. Being a vegan dish it is also served during Lent. Topig brings back memories of New Years Eve and Christmas feasts with family and friends and has a certain wow factor. Some say it's an acquired taste – if that is true I must have acquired it very early on!
Topig
Topigs are like supersized dumplings – a sweet/savoury Armenian delicacy
Equipment
- 10 Muslin or cheesecloth sheets (approx. 45cm square)
Ingredients
Shell
- 850 grams dried chickpeas (see note)
- 6 teaspoons bicarbonate of soda
- 1 kilogram potatoes
- 3 tablespoons tahini
- 1½ teaspoons cooking salt
- ½ teaspoon ground turmeric (optional for colour)
Filling
- 2 kilograms onion (brown)
- 1½ teaspoons cooking salt
- 100 mls water
- 350 grams tahini
- 140 grams pine nuts
- 140 grams currants
- ½ teaspoon ground black pepper
- ½ teaspoon ground allspice
To Serve
- 300 mls olive oil (about 30 mls per topig)
- 5 teaspoons cinnamon (½ teaspoon per topig)
Instructions
Notes
- Using dry chickpeas gives a superior result but you can also use split chickpeas (or chana dal) at Middle Eastern or Indian grocers – if you are using split chickpeas use 750 grams.Whole dried chickpeas must be soaked overnight before cooking, and after cooking they must be hulled or skinned – do not skip this – it’s an important step that will result in a smoother shell for your topigs.
- Prepare the muslin sheets by placing them in plenty of water and boiling them for 5 minutes to ensure they are clean. Lay out flat to dry.
- The onions in the filling and the potatoes for the shell can both be prepared the day before, as both need time to cool.
Shell
- Whole Chickpeas – Option 1Soak the chickpeas overnight in about double their volume of water mixed with 3 teaspoons of baking soda. Drain and rinse well. Place the chickpeas in a large pot and cover with around 5 cm of fresh cold water. Bring to a boil then simmer on low to medium heat. When the chickpeas are just cooked, add the remaining 3 teaspoons of baking soda and simmer for no more than 3-5 minutes. Rinse with cold water and, using your fingers, gently rub the chickpeas. The skins will slough off easily. Make sure that there are no skins remaining before continuing.Split Chickpeas – Option 2Place the (unsoaked) chickpeas in a pot and cover with around 5cm of cold water. Bring to a boil then simmer on medium heat for around 30-45 minutes until cooked. Do not use high heat and avoid overcooking.850 grams dried chickpeas, 6 teaspoons bicarbonate of soda
- Boil the potatoes in their jackets. Allow to cool completely, then peel and remove any blemishes. It is important not to cut or peel the potatoes before cooking as this retains the starch inside the potato, helping to bind the shell dough later.1 kilogram potatoes
- Ensure your cooked chickpeas are thoroughly drained and your potatoes feel dry to the touch.
- Weigh the cooked chickpeas and the cooked and peeled potatoes. You will be using a 2:1 ratio of the prepared chickpeas and potatoes. For example, if you have 2kg of cooked chickpeas, use 1kg of the peeled, cooked potatoes.
- In a food processor, blend the above ratio of chickpeas and potatoes until smooth. Add the tahini and salt. Add turmeric if you would like a deeper colour for your shell. You may need to do this in two batches as it needs to be well processed.3 tablespoons tahini, 1½ teaspoons cooking salt, ½ teaspoon ground turmeric
- Weigh the total shell mixture as you transfer it into a bowl so that you can divide it into 10 equal parts.
Filling
- Slice the onions, sprinkle with salt and bring to boil in the water. Cook the onions until they are caramelised – caramelising adds sweetness and reduces the pungency of the onions.2 kilograms onion, 1½ teaspoons cooking salt, 100 mls water
- Leave the cooked onions to cool and drain any remaining liquid.
- Using a wooden spoon, combine onions with all other filling ingredients and set aside. The filling will sweeten as the currants moisten. Do not add sugar.350 grams tahini, 140 grams pine nuts, 140 grams currants, ½ teaspoon ground black pepper, ½ teaspoon ground allspice
- Weigh the total filling mixture as you transfer it into a bowl so that you can divide it into 10 equal parts.
Assembling the Topigs
- Divide the shell and filling mixture evenly between the 10 sheets. Place the shell mixture on the muslin sheet then cover with cling wrap (or Freezer Go Between) and roll out to a roughly round shape. The middle should be thicker (½ cm or so) and the edges should be thinner, as the edges will go over one another to make the topig parcel. Remove the plastic film.
- Arrange the onion mixture evenly in the centre of each rolled prepared shell. Leave enough room for the shell to completely cover the filling once the edges have been rolled in.
- Using the muslin sheet, gently fold one side of the shell towards the centre to cover most of the filling.
- Work in a round and continue to use the muslin sheet to fold in the edges of the shell towards the centre.
- Cover and seal the filling – like a thick envelope.
- Some cooks boil the topigs at this point. This is not required as all of the ingredients are cooked. If you want to try this, ensure the muslin is tightly tied together with string and place in boiling water until the topigs float to the top (10 – 15 minutes).
- Keep the topigs wrapped in muslin and place the prepared topigs on a tray lined with a double layer of paper towels to absorb some of the moisture.
- Store in the fridge uncovered overnight – or around 12-18 hours. This is important as the topig shell will dry a little and firm up. You will not be able to handle a topig properly if the shell has not dried a little. Do not leave for more than 24 hours as the shell will crack.
- To serve, cut into 2 cm slices , drizzle with olive oil and sprinkle with cinnamon. Serve cold or at room temperature with lemon wedges.Makes 10 topigs – each serves around 6.300 mls olive oil, 5 teaspoons cinnamon
Notes
Using chana dal or split chickpeas cuts the preparation time in this recipe. Chana dal is split from a type of chickpea which is a bit smaller than the regular garbanzo bean.
If you have time and patience, try using regular whole chickpeas and peeling them individually for superior results. Also included, is an option of using baking soda (for whole chickpeas) which makes the skins easy to remove. Whether you use baking soda or not, be prepared to ensure there are no skins left. Leaving the skins in will result in a grainy shell.
Do not use tinned chickpeas – the flavour is noticeably different and if you use the split chickpeas instead, the additional time to cook them is definitely worth it!
Nutrition
Calories: 803kcalCarbohydrates: 58gProtein: 14gFat: 62gSaturated Fat: 8gPolyunsaturated Fat: 18gMonounsaturated Fat: 33gSodium: 1405mgPotassium: 1120mgFibre: 10gSugar: 19gVitamin A: 52IUVitamin C: 37mgCalcium: 143mgIron: 5mg
