Have you ever heard of Topig? It’s a Lenten (of course) appetizer recipe that sounds amazing! It’s kind-of-like kufteh, but the outer “shell” is made with tahini and a mash of chick peas and potatoes, while the stuffing consists of onions, pine nuts, currants, and an array of seasonings. No meat or bulgur in this!
I’ve never tasted it, and after reading the directions, it’s not likely that I ever will. Let me explain, the instructions say this takes 36 hours in all to prepare – this does NOT fit into my schedule! Sorry, folks!
I was searching the web to see if there was a short-cut version, but to date I have not found one. What I did discover, however, was a website called Taste of Beirut, http://www.tasteofbeirut.com/ . The blogger, Joumana, prepared Topig, and posted it on her website, along with wonderful words about Armenia and Armenian food.
Joumana wrote:
“I mentioned in a previous post (cinnamon roll with tahini) that there is a large Armenian community established in Lebanon; the Armenians are fully integrated into Lebanese society, even participate in government with deputies and ministers and political parties. However, they have remained steadfastly faithful to their culture of origin. Armenia, just like Lebanon, is a land of ancient history, with a rich heritage. One of my aunts who visited Armenia recently came back with tales of a very beautiful country with pristine lakes, lush valleys, majestic mountains, ancient monasteries and churches galore and captivating art and archeological sights; as well as fabulous, fresh, foods. My interest in Armenia is reinforced by the fact that, like Lebanon, it is a country that has suffered many tragedies especially in the last hundred years and yet its people have remained stoic and kept plowing forward. Like Lebanon, it is a country that is placed in a strategic spot and thus has endured many invasions. And like Lebanon, it is a country whose diaspora is greater in number than the Armenians actually living in Armenia.”
That said, Joumana went to great lengths to prepare Topig, and provide step-by-step photos. Click on the link above to get the full recipe.
I admire – and thank – Joumana for doing all that work!
You poor soul…never tasted topik?
Not yet…. Perhaps someday.
What about a recipe for my fav – Kharpurt Kufteh
For Kharpertsi-style kufteh, check out our recipe and video for Heart-Healthy Kufteh. Instead of using olive oil in the meechoog, use butter. Use ground lamb, beef or a combination of the two in place of the ground turkey we used for this "modern" version.
Prepare and shape as directed. Instead of cooking in water, you can cook the kufteh in lamb or beef broth seasoned with some salt, and serve with or without the broth.
Hello from France ! vos topigs sont magnifiques. J'espère arriver à faire les mêmes un jour. Je découvre votre blog avec plaisir.
Merci beaucoup! Your comment is much-appreciated!
Hemingway said "If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life it stays with you, for Paris is a moveable feast."
I can say the same for Topik. If you are lucky enough to have eaten Topik in your life, then wherever you go for the rest of your life the taste stays with you. Topik is a movable feast. 😉
My grandma from Kharpert with my dad they left to Cairo , she used to make Topig for us christmas time