TOPIG (LENTEN CHICKPEA KOFTA
(Serves 8)
You will need cheesecloth or unbleached muslin and bakers' string for this recipe.
Dough
- 1 ½ cups cooked or canned chickpeas, drained
- 1 cup boiled, cooled, and peeled potatoes
- 1 teaspoon ground white pepper
Place chickpeas in the canister of a food processor and process into a paste. In a large bowl, mash potatoes finely with a fork. Combine with ground chickpeas and add pepper. Blend thoroughly, cover, and set aside.
Filling
- 2 cups thinly sliced onions 2 Tablespoons water
- ¼ teaspoon ground allspice
- ½ teaspoon ground cumin
- 1/3 cup pine nuts
- 1/3 cup raisins
- ¾ cup tahini
- 2 teaspoons ground black pepper
Place onions in a pot with the water, cover, and steam over medium heat for 10 minutes. Remove cover and allow onions to cook until all moisture evaporates. Place in a bowl and allow onions to cool. Add allspice, cumin, pine nuts, and raisins and blend well. Mix in tahini and black pepper.
Assembling and Cooking
3 quarts boiling water
Take four pieces of cheesecloth, each approximately 4 x 8 inches, and scald in boiling water. Allow cheesecloth to cool a little, then wring out well. Open a piece of the cloth on a clean surface, place a quarter of the dough in the center of each, and spread with a spatula. Top with filling and spread evenly with a spatula. Lift up the corners of cloth to bring each corner of the paste over the filling. The paste should enclose filling like an envelope. Gather the sides of each filled cloth to make a small tramp's bag and secure with string.
Bring water to a boil, and then lower heat. Using a large spoon, carefully lower topigs into the water and return water to a boil. Cover and boil steadily for 12 to 15 minutes or until topigs become firm and float. Use the spoon to lift out immediately and place on a tray, allowing the water to drain off into the tray. Untie topigs and invert them onto platter. Allow to cool.
Garnishing
- 1 Tablespoon olive oil
- 1 Tablespoon ground cinnamon
- 8 lemon wedges
- 8 parsley sprigs
When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, then slice in thick pieces.
| Total calories per serving: 269 | Fat: 15 grams |
| Carbohydrates: 28 grams | Protein: 8 grams |
| Sodium: 147 milligrams | Fiber: 5 grams |
Chef Nancy Berkoff, RD, EdD, CCE, is The VRG's Food Service Advisor. She is the author of Vegan Meals for One or Two and other cookbooks.
| VEGETARIAN JOURNAL | Issue Three 2007 | < previous |
