Topik/Թոփիկ Recipe!

Topik/թոփիկ (or topig!) is a delicious mezze or appetizer that is usually served during Lent. It is a specialty of Armenians from Istanbul (or bolsahyes) and is completely vegan!

While there are always different ways to make any given recipe, this is my grandmother’s recipe, which my mom taught me. There are a few steps to it, but it is such a delicious dish with a unique flavor, that I definitely think it’s worth making. You can also split the steps up, and make the filling a few days in advance.


  • 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!

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