Filled with onions currants and warm spices topi are sweet and savory with a rich velvety texture reminiscent of pâté.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Hungry Man Kitchen | 2022-12-16 15:00:14 |  19,064 Views |
Topic Vegan Flavor Bomb Armenian Lent Mezze
Serious Mealtimes / Vy Tran
Some recipes you find others you have to seek out. This recipe is the result of my quest to master the art of topik a classic Armenian Lenten dish of chickpea and potato dumplings filled with onions currants and warm spices. I grew up hearing about them from my father who said my grandmother made them often and I was seduced by his description of them as both delicious and slightly unusual. Topik somehow manages to be simultaneously sweet and deeply savory with a rich velvety texture reminiscent of pate. Served chilled or at room temperature the dumplings are often eaten as a starter or as a meatless main course.
After a more recent conversation with my father about them I decided to learn how to make them: I dove deep into their various forms and preparations poring over recipes online and in my stack of Armenian cookbooks. I also paid special attention to the recipes in spiral-bound church cookbooks; they’re an invaluable resource for researching Armenian recipes as they almost always contain a handful of different versions of each dish.
