Topik

A traditional Armenian meze of chickpea and potato dough wrapped around sweet onions spiced with cinnamon and allspice, plus tahini. Served cold and sliced; vegan.

Ingredients

• 400 g cooked chickpeas (skins removed)
• 80 g tahini
• 400 g onion
• 200 g boiled potato
• 30 g (2 tbsp) olive oil
• 3 g (1 tsp) cinnamon
• 2 g (1 tsp) allspice
• 2 g (1 tsp) cumin
• 6 g (1 tsp) salt

Instructions

1. 1

   Thinly slice the onions. Cook them in a wide pan with 20 g of the olive oil over low heat, stirring now and then, for 20-25 minutes until soft and sweet.

2. 2

   Stir in the cinnamon, allspice and half the salt for 1 minute; take off the heat and let cool. Once cool, mix in 60 g of the tahini.

3. 3

   Mash the chickpeas and boiled potato in a food processor or with a masher into a smooth dough; knead in the cumin and remaining salt.

4. 4

   Divide the dough into 4 pieces. Press each one on cling film into a round about palm-sized and 1 cm thick.

5. 5

   Split the onion filling into 4 and place in the centre of each round; use the film to lift the edges over the filling, seal and shape into a ball.

6. 6

   Wrap the balls tightly in the film and chill for at least 2 hours.

7. 7

   To serve, unwrap and cut each ball in half or into slices; drizzle with the remaining 20 g tahini and 10 g olive oil.

Nutrition

Per serving