Topik, Vegan Flavor Bomb Armenian Lenten Mezze

Soak the chickpeas in water overnight and transfer them into a large pot.

Add 2 liters of water and bring to a boil. Let it simmer covered for 2.5 hours until very soft.

Skim off the foam on the surface occasionally.

Alternatively cook in the pressure cooker for 1 hour.

Boil 1 medium size potato with skin on for 30 mins until it’s soft on the side and fork easily penetrates the flesh.

Peel the skins of the chickpeas and the potato and transfer them into a bowl.

Mash the chickpeas together with the potato until they are combined.

Add 1 tsp salt, 1 tsp sugar, 1 tsp cinnamon and 2 tsp tahini and knead to combine into a dough.

Cut the onions into strips and transfer into a large pan.

Add 1 tsp salt and cook and stir on lowest heat for at least 1 hour until the onions are nicely caramelized and darkened in color.

Once the onions are completely caramelized and still warm; add 2 tbsp currants, 2 tbsp pine nuts, stir and cook for 2-3 minutes.

Turn off the heat and add 2 tsp cinnamon, 2 tsp allspice, 2 tsp sugar and ½ tsp black pepper.

Mix well to combine the onions with the spices and let it cool down to room temperature.

Once the mixture is cooled down, add 120 g tahini (about ½ cup) and mix to combine well.

Take a baseball size piece of the dough on a plastic wrap and cover with another on top.

Carefully roll into a max ½ cm thick disc shaped flat dough. Remove the plastic wrap on the top.

Place 2 – 3 tbsp of the filling in the middle and wrap the dough to make a ball shaped pouch by lifting and folding the dough to the center by the sides.

Let it rest in the fridge for at least overnight and serve with cinnamon and optionally extra virgin olive oil and squeeze of lemon.

Equipment Needed

Dietary

Allergens