Topik (one-a-year hors d'oeuvre)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a -- nathan | ||
| And goldman | ||
| Outside crust | ||
| 3 | mediums | Potatoes |
| 2 | tablespoons | Salt |
| 1 | pounds | Dried chick peas |
| Filling | ||
| 4 | pounds | Onions |
| ¼ | cup | Wanuts or pine nuts |
| ¼ | cup | Currants |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 1 | tablespoon | Cumin |
| 1 | teaspoon | Allspice |
| ¾ | pounds | Tahina |
| Lemon juice | ||
| Olive oil | ||
| Cinnamon | ||
Directions
one day before preparation, wash an soak the shick peas in lukewarm water to cover for 24 hours. then, drain and peel each pea. the next day cook them until tender enough to eat but not to soft. Put them through a food grinder or blender and set aside.
Boil the halved and peeled potatoes until tender, mash until smooth.
Blend the chick peas in with the potatoes and blend well using your hands, add salt and pepper and mix. Mosten your hands to prevent stocking. Cut the onions in round thin slices and cook until tender.
Place them in a strainer for about 1½ hours stirring occasionally, until all the liqud has run out. Blend the onions,nuts, currants, salt and pepper, cumin, allspice and finally the tahina. Set Sprinkle with cinnamon.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman