*  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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