Chef's Tip
When forming the potato-chickpea mixture around the filling, wet your hands slightly to prevent sticking. Work with smaller portions at a time, flattening each into a disc before adding filling, then gently shape into an oval by bringing the edges together and smoothing the seams.
Instructions
- Peel potatoes and cut into 1-inch chunks. Place in a pot with cold water and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes.
- Drain potatoes thoroughly and return to pot. Mash until smooth, then set aside to cool slightly.
- In a food processor, combine chickpeas, tahini, 1 tablespoon lemon juice, cumin, and 1/4 teaspoon each salt and pepper. Process until smooth.
- Add chickpea mixture to mashed potatoes and mix well. Cover and refrigerate for 30 minutes to firm up.
- Meanwhile, prepare the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add pine nuts and toast until golden, about 2-3 minutes. Add currants, cinnamon, and allspice, stirring for 1 minute more.
- Remove from heat and stir in 2 tablespoons parsley and remaining 1 tablespoon lemon juice. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Let cool completely.
- To assemble: Divide potato-chickpea mixture into 8 equal portions. With damp hands, flatten each portion into a disc.
- Place about 1 tablespoon of filling in the center of each disc. Fold the edges over to enclose the filling and shape into an oval. Repeat with remaining mixture and filling.
- In a large non-stick skillet, heat remaining 1 tablespoon olive oil over medium heat. Cook topik in batches until golden brown on all sides, about 3-4 minutes per batch.
- To serve, spread tahini sauce on plates, arrange topik on top, and garnish with sliced radishes, remaining parsley, mint leaves, and a sprinkle of Aleppo pepper.
Plating
Spread a generous swirl of creamy tahini sauce onto each plate. Arrange 2 golden-brown topik on the sauce, slightly offset from each other. Fan out thinly sliced radishes around the topik for color and crunch. Scatter fresh mint leaves and parsley over the dish. Finish with a light sprinkle of Aleppo pepper and a drizzle of olive oil.
Storage & Reheating
The potato-chickpea mixture and filling can be prepared separately up to 1 day ahead and refrigerated. Assembled but uncooked topik can be refrigerated for up to 4 hours. Cooked topik can be refrigerated for up to 2 days and reheated in a 350°F oven until warmed through, about 10 minutes. The tahini sauce can be refrigerated for up to 5 days; thin with water if needed before serving.
About This Recipe
This topik recipe draws inspiration from the Armenian and Middle Eastern traditions of stuffed vegetable preparations. Oleana's interpretation combines potato and chickpea for a soft exterior that encases a fragrant filling with sweet-savory contrasts. The combination of tahini, radish, and herbs creates a harmonious blend of flavors and textures that showcases the diverse culinary influences of the Eastern Mediterranean.