Topig is one of the most uniquely Armenian dishes — a stuffed onion that looks elegant but is completely plant-based, traditionally made during Lent. The outer shell is a softened whole onion; the filling is a rich, spiced mixture of chickpeas, walnuts, currants, and pine nuts. The combination sounds strange. The result is extraordinary.
Ingredients
Makes 8 topig:
Onion shells: 4 large white onions, halved crosswise — simmer shells in salted water 8–10 minutes until pliable.
Filling: 1 can (15 oz) chickpeas (drained, roughly mashed — keep texture), ½ cup walnuts (finely chopped), ¼ cup currants or raisins, 2 tbsp pine nuts, 1 large onion (minced and cooked in olive oil until golden), 1 tsp cinnamon, ½ tsp allspice, ¼ tsp cumin, ½ tsp salt, ¼ tsp black pepper, juice of ½ lemon, 1 tbsp olive oil.
For steaming: 2 cups water, juice of 1 lemon, 2 tbsp olive oil.
Make the filling
Combine mashed chickpeas, walnuts, currants, pine nuts, cooked onion, and all spices. Mix well. Taste and adjust salt and lemon. The filling should hold together when pressed.
Stuff and steam
Fill each onion shell firmly with the filling. Pack snugly into a wide pot so they hold their shape. Mix water, lemon juice, and olive oil and pour around (not over) the topig. Cover tightly and steam on medium-low heat 25–30 minutes until the onion is very tender.
Serve
Cool slightly before serving. Drizzle with olive oil and sprinkle with cinnamon. Topig is served at room temperature or cold — it gets better as it sits. Traditionally served on a bed of flat-leaf parsley with lemon wedges.