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Topik or topig (Armenian: Թոփիկ) is an Armenian dish, sometimes thought of as a vegetarian meatball, consisting of a chickpea- based paste, usually mixed with potatoes or flour, surrounding a filling of onions, nuts, and currants, and flavored with herbs, spices, and tahini. Topik is primarily a Lenten dish and is often served at Michink (the middle of Lent).

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  • Topik (en)
  • Topik (ca)
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  • Topik or topig (Armenian: Թոփիկ) is an Armenian dish, sometimes thought of as a vegetarian meatball, consisting of a chickpea- based paste, usually mixed with potatoes or flour, surrounding a filling of onions, nuts, and currants, and flavored with herbs, spices, and tahini. Topik is primarily a Lenten dish and is often served at Michink (the middle of Lent). (en)
  • Topik és un entrant, o més aviat un meze, de la , forma part de la Gastronomia de Turquia. Es fa amb puré de cigró, com a ingredient bàsic: tot i això, no és un plat gaire semblant a l'hummus. Es presenta en forma d'una pilota (top en turc). Els altres ingredients són: patates, cebes, tahina, pinyons, (panses de Corint) i espècies. (ca)
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  • Topik és un entrant, o més aviat un meze, de la , forma part de la Gastronomia de Turquia. Es fa amb puré de cigró, com a ingredient bàsic: tot i això, no és un plat gaire semblant a l'hummus. Es presenta en forma d'una pilota (top en turc). Els altres ingredients són: patates, cebes, tahina, pinyons, (panses de Corint) i espècies. La paraula topik ve de l'armeni i és la forma diminutiva de la paraula turca top. Els fan topik i ho mengen especialment en el dinar de Cap d'Any.Aquest plat generalment se serveix en els (tavernes) locals com "Boncuk" (Beyoğlu) o "Kör Agop" (al barri de ) al qual pertany la d'Istanbul. (ca)
  • Topik or topig (Armenian: Թոփիկ) is an Armenian dish, sometimes thought of as a vegetarian meatball, consisting of a chickpea- based paste, usually mixed with potatoes or flour, surrounding a filling of onions, nuts, and currants, and flavored with herbs, spices, and tahini. Topik is primarily a Lenten dish and is often served at Michink (the middle of Lent). (en)
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