Topig (lenten chick pea kofta)
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Topig (lenten chick pea kofta)
  Armenian    Vegan    Peas  
Last updated 6/12/2012 1:02:32 AM. Recipe ID 26141. Report a problem with this recipe.
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      Title: Topig (lenten chick pea kofta)
 Categories: Armenian, Main dish, Vegan
      Yield: 8 servings
 
      2 c  Chick peas
      6 c  -Cold water
      2 sm Potatoes; boiled in jackets
  1 1/2 ts Salt
           Freshly ground white pepper

MMMMM--------------------------FILLING-------------------------------
      3 lg Onions; halved & sliced
      2 tb -Water
    1/4 ts Ground allspice
    1/2 ts Ground cumin
    1/3 c  Pine nuts
    1/3 c  Currants
    3/4 c  Tahina
           Salt
           Freshly ground black pepper

MMMMM--------------------TO FINISH AND SERVE-------------------------
           -Boiling, salted water
           Olive oil
           Ground cinnamon or paprika
           Lemon wedges
           Parsley sprigs
 
  Serves: 8-12 Cooking time: 35 minutes
  
  Soak chick peas in the cold water for 24 hours, in a cool place if
  weather is warm.  Remove the skins by taking a handful at a time and
  rubbing with the palms of both hands so that the chick peas actually
  rub against one another.  Drop back into bowl and take up another
  lot.  Skim off the floating skins as they accumulate.  (Dang, why not
  just leave the skins ON, this sounds like too much trouble! -KM)
  Drain well.
  
  Pass the skinned chick peas through food grinder twice, using fine
  screen. Alternatively, place in food processor container in 2 lots
  and process to a paste (NOW you're talking! -KM)
  
  Peel skin from boiled potatoes and mash finely with a fork.  Combine
  with ground chick peas, add salt and a good grinding of white pepper.
  Blend thoroughly and keep aside.
  
  Put sliced onions in a pan with the water, cover and steam over
  medium heat for 10 minutes, then remove cover and leave until
  moisture evaporates. Turn into a bowl and cool.
  
  Add allspice, cumin, pine nuts, and currants to the onion.  Blend
  well, then mix in tahina, and salt and pepper to taste.
  
  Take 4 pieces of unbleached calico or similar cloth, each about 50 cm
  (20 inches) square and scald in boiling water.  Cool a little, then
  wring out well.
  
  Open out a square of cloth on work surface and put a quarter of the
  chick pea paste in the centre.  Spread evenly with a spatula to a 20
  cm (8 inch) square and place a quarter of the filling in the centre,
  spreading it a little.
  
  Bring each corner of the paste over the filling by lifting up corners
  of cloth.  Paste should enclose filling in envelope fashion.  Smooth
  joins to seal well.
  
  Make a single tie with each pair of diagonally opposite corners of
  cloth, then tie a second time.  Complete another 3 topigs in the same
  way.
  
  Half fill a large pot with water, bring to the boil and add about 1
  tablespoon salt. When briskly boiling, lower prepared topigs into pot
  and return to the boil.  Cover and boil steadily for 12-15 minutes or
  until topigs float and feel firm to the touch.
  
  Lift out immediately and place on a tray, draining off water in tray.
  
  Untie and invert topigs onto platter.  Leave until cool.
  
  When ready to serve, pour a little olive oil over each topig and dust
  lightly with cinnamon or paprika.  Garnish platter with lemon wedges
  and parsley.  To serve, cut each topig in half, then slice in thick
  pieces. Olive oil and lemon juice are added to individual taste.
  
  NOTE: Ready-skinned chick peas are available at some Armenian and
  Greek food stores.  These look like split peas, but are larger and
  nut coloured.
  




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Recipe ID 26141 (Apr 03, 2005)

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