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Ингредиенты
- 2 c. Chick peas
- 6 c. -Cool water
- 2 sm Potatoes, boiled in jackets
- 1Â 1/2 tsp Salt
- Â Â Freshly grnd white pepper
- 3 lrg Onions, halved & sliced
- 2 Tbsp. -Water
- 1/4 tsp Grnd allspice
- 1/2 tsp Grnd cumin
- 1/3 c. Pine nuts
- 1/3 c. Currants
- 3/4 c. Tahina
- Â Â Salt
- Â Â Freshly grnd black pepper
- Â Â Extra virgin olive oil
- Â Â Grnd cinnamon or possibly paprika
- Â Â Lemon wedges
- Â Â Parsley sprigs
Инструкции
- Serves: 8-12
- Cooking Time: 35 min
- Soak chick peas in the cool water for 24 hrs, in a cold place if weather is hot. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so which 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 grnd chick peas, add in 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 min, then remove cover and leave till moisture evaporates. Turn into a bowl and cold.
- Add in allspice, cumin, pine nuts, and currants to the onion. Blend well, then fold in tahina, and salt and pepper to taste.
- Take 4 pcs of unbleached calico or possibly similar cloth, each about 50 cm (20 inches) square and scald in boiling water. Cold 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 proportionately 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 in about 1 Tbsp. salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 min or possibly till topigs float and feel hard to the touch.
- Lift out immediately and place on a tray, draining off water in tray.
- Untie and invert topigs onto platter. Leave till cold.
- When ready to serve, pour a little extra virgin olive oil over each topig and dust lightly with cinnamon or possibly paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, then slice in thick pcs.
- Extra virgin 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.
- remarks by: Karen Mintzias
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 275 | |
| Calories from Fat 51 | 19% |
| Total Fat 6.12g | 8% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 453mg | 19% |
| Potassium 734mg | 21% |
| Total Carbs 46.1g | 12% |
| Dietary Fiber 11.0g | 37% |
| Sugars 12.04g | 8% |
| Protein 11.76g | 19% |
