Topik or topig is an Armenian dish, sometimes thought of as a vegetarian meatball, consisting of a chickpea- based paste, usually mixed with potatoes or flour, surrounding a filling of onions, nuts, and currants, and flavored with herbs, spices, and tahini.

Topik is primarily a Lenten dish and is often served at Michink (the middle of Lent).

Ingredients:

• 10 onions (yellow, medium size)
• 3/4 cup pine nuts
• 3/4 cup currants
• 1/4 tsp all spice
• pinch of black pepper
• 1/2 tsp cinnamon
• salt, to taste
• 1/2 cup tahini
• 2 tbsp oil (optional)
• 2 cups cooked chickpeas, peeled
• 1 large russet potato, boiled and peeled
• pinch of cumin

Directions (filling):

• Cut each onion in half and slice thinly.
• Cook onions on low heat with the lid on. They will release liquid.
• Once they have softened, add the oil or warm water and continue cooking on low heat with lid on.
• Once the onions are completely translucent, turn off the heat and add the salt, pepper, all spice, cinnamon, pine nuts, currants, tahini, and mix well.
• Allow the mixture to cool completely.

Directions (outer layer):

• Combine your potato, peeled chickpeas and cumin into a food processor.
• Process until completely smooth (it will resemble dough).
• Portion them (this recipe can make 8, but you can make them smaller or bigger).

Preparing the topiks:

• Place the portioned dough onto a j cloth and flatten it out using the cloth (should be thinner than a pancake).
• Place 2 tbsp of the filling in the middle, and using the cloth, fold in every side of the dough.
• Smooth over the edges to round it out.
• Place your topiks in the fridge covered overnight, or for a few hours.
• When ready to serve, decorate by cutting crosses into each one, drizzling on olive oil and lemon juice, and sprinkling on some cumin.

And that’s it! You can cut them into fours (following along the cross shape) and serve them as a mezze or appetizer that will definitely wow some tastebuds!