Karen Mintzias
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.
Source: The Complete Middle East Cookbook, by Tess Mallos Typos and
smart remarks by: Karen Mintzias
