Turkish cuisine · Salads & Mezze

Topik

Istanbul meze: a chickpea-potato dough ball filled with onions, tahini, currants and cinnamon.

Ingredients · for 6 servings

• 600 g floury potatoes
• 250 g chickpeas
• 800 g onion
• 120 g tahini
• 60 g currants
• 50 g pine nuts
• 1 tsp cinnamon
• 1/2 tsp allspice
• 6 tbsp olive oil
• 1 tsp salt
• 1 lemon

Instructions

1. Soak the chickpeas overnight in plenty of water, the next day boil until soft for 50 min., drain and rub the skins off between your palms – only this way does the dough turn white and fine.
2. Boil the potatoes in their skins for 25 min. until done, peel while hot, press through a ricer together with the chickpeas, knead with 2 tbsp tahini and half the salt into a smooth dough, and let cool.
3. For the filling, cut the onions into fine half-rings and braise very slowly in 4 tbsp olive oil over low heat for 25–30 min. until pale, sweet and completely collapsed, without taking on color.
4. Stir in the currants, pine nuts, cinnamon, allspice and the remaining salt, let steep for 5 min., then stir in the rest of the tahini and let the filling cool completely.
5. Lay out a damp kitchen towel, spread the dough on it in portions 1/2 cm thin into circles, place 2 tbsp of filling in the center of each and use the towel to fold the dough into closed balls.
6. Chill the balls for at least 2 hrs., drizzle with the remaining olive oil before serving, dust thickly with cinnamon and serve with lemon wedges.