Topig-Lenten-Chick-Pea-Kofta_1

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Servings: 8 Difficulty: Advanced
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Traditional Armenian steamed chickpea parcels with a savory onion and spice filling
Topig (Lenten Chick Pea Kofta recipe image
Topig (Lenten Chick Pea Kofta recipe image
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Topig-Lenten-Chick-Pea-Kofta_1

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 135.7

Description

Topig is a cherished Armenian dish, particularly popular during Lent due to its vegan nature. These steamed parcels feature a delicate outer shell made from pureed chickpeas and potatoes, encasing a rich, aromatic filling of caramelized onions, pine nuts, currants, and tahini. The texture is soft yet firm, offering a satisfying bite that holds together beautifully. The subtle flavor of the chickpea dough complements the sweet-savory complexity of the spiced onion mixture. Served warm with a drizzle of olive oil, a dusting of cinnamon or paprika, and fresh lemon wedges, Topig makes for an elegant and hearty main course or a substantial appetizer. It is perfect for special family dinners or when you want to impress guests with authentic international cuisine.

Ingredients

Directions

  1. Soak chickpeas in cold water for 24 hours in a cool place.
  2. Drain chickpeas and rub them between your palms to remove skins, skimming off the floating skins.
  3. Process the skinned chickpeas in a food processor or grinder until a smooth paste forms.
  4. Peel the boiled potatoes and mash them finely with a fork.
  5. Combine the mashed potatoes with the chickpea paste, salt, and white pepper, blending thoroughly.
  6. Steam sliced onions in a pan with water for 10 minutes, then uncover to evaporate remaining moisture.
  7. Cool the onions, then mix in allspice, cumin, pine nuts, currants, tahini, and salt and pepper to taste.
  8. Scald four 20-inch squares of clean cloth in boiling water, cool slightly, and wring out well.
  9. Place a quarter of the chickpea paste in the center of a cloth square and spread into an 8-inch square.
  10. Place a quarter of the onion filling in the center of the paste layer.
  11. Fold the corners of the cloth over the filling to enclose it, sealing the joins firmly.
  12. Tie the cloth parcels securely by tying diagonally opposite corners twice.
  13. Repeat the process to make three more topig parcels.
  14. Bring a large pot of salted water to a brisk boil.
  15. Lower the prepared topig parcels into the boiling water.
  16. Cover and boil steadily for 12-15 minutes, or until the topig float and feel firm.
  17. Lift out immediately and place on a tray to drain.
  18. Untie and invert the topig onto a platter and let cool.
  19. Serve drizzled with olive oil, dusted with cinnamon or paprika, and garnished with lemon wedges and parsley.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 135.7kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7321.5mg306%
Total Carbohydrate 25.3g9%
Dietary Fiber 7.9g32%
Sugars 7.2g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ready-skinned chickpeas are available at some Armenian and Greek food stores. They look like split peas but are larger and nut-colored, which can save significant preparation time.

Ensure the cloth squares are clean and unbleached. Cotton or muslin works best for steaming.

Topig can be served warm or at room temperature. They are excellent for meal prep as they hold up well.

If the chickpea paste is too dry to spread, add a small amount of water to achieve the right consistency.

Keywords: armenian, chickpea, kofta, lent, parcel, pine nuts, potato, steamed, topig, vegan, onion, tahini, currants, spice, middle eastern, main course, traditional, homemade, plant based
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