Dish

Topik

Chickpea Balls with Vegetables

Topik is made by boiling chickpeas and potatoes until they are soft, and then mashing them together with spices like cumin, coriander, and paprika. The mixture is then formed into small balls and fried until they are crispy on the outside. Topik is a high-protein dish that is also vegetarian and gluten-free.

Asian cuisine› Arab cuisine› Caucasian cuisine› Armenian cuisine

Vegetable Dish

Origins and history

Topik has its roots in Armenia, where it is a staple dish. It is often served at family gatherings and celebrations, and is also a popular street food.

Dietary considerations

Topik is a good source of protein, fiber, and vitamins A and C. However, it can be high in calories and fat if too much oil is used during frying.

Variations

There are many variations of topik, depending on the region and the cook. Some recipes call for the addition of other vegetables like onions or garlic, while others use different types of beans or lentils. Some versions of the dish are spicy, while others are mild.

Presentation and garnishing

Topik can be garnished with fresh herbs like cilantro or parsley, or with a sprinkle of paprika or cumin. To make the dish more visually appealing, try using different types of chickpeas or potatoes to create a colorful effect.

Tips & Tricks

To make the dish more flavorful, try adding different spices like cumin, coriander, or turmeric. You can also experiment with different types of vegetables to add more texture and flavor to the dish.

Side-dishes

Topik can be served as a side dish or as a main course. It pairs well with grilled meats, fish, or poultry, and can also be served with a simple salad. Lavash, a type of Armenian flatbread, is a popular accompaniment to the dish.