Topig(Lenten Chick Pea Kofta)

* Exported from MasterCook *

TOPIG (LENTEN CHICK PEA KOFTA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chick peas
6 c -Cold water
2 sm Potatoes -- boiled in jackets
1 1/2 ts Salt
Freshly ground white pepper
-----FILLING-----
3 lg Onions -- halved & sliced
2 tb -Water
1/4 ts Ground allspice
1/2 ts Ground cumin
1/3 c Pine nuts
1/3 c Currants
3/4 c Tahina
Salt
Freshly ground black pepper
-----TO FINISH AND SERVE-----
-Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs

Serves: 8-12 Cooking time: 35 minutes

Soak chick peas in the cold water for 24 hours, in a
cool place if weather is warm. Remove the skins by
taking a handful at a time and rubbing with the palms
of both hands so that 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 ground chick peas, add 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 minutes, then remove
cover and leave until moisture evaporates. Turn into a
bowl and cool.

Add allspice, cumin, pine nuts, and currants to the
onion. Blend well, then mix in tahina, and salt and
pepper to taste.

Take 4 pieces of unbleached calico or similar cloth,
each about 50 cm (20 inches) square and scald in
boiling water. Cool 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
evenly 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 about 1 tablespoon salt. When briskly boiling,
lower prepared topigs into pot and return to the boil.
Cover and boil steadily for 12-15 minutes or until
topigs float and feel firm to the touch.

Lift out immediately and place on a tray, draining off
water in tray.

Untie and invert topigs onto platter. Leave until
cool.

When ready to serve, pour a little olive oil over each
topig and dust lightly with cinnamon or paprika.
Garnish platter with lemon wedges and parsley. To
serve, cut each topig in half, then slice in thick
pieces. 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.

Source: The Complete Middle East Cookbook, by Tess
Mallos Typos and smart remarks by: Karen Mintzias



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