Topik

Name: Topik
Prep time: 13 h
Total time: 13 h
Yield: Serves 6-8
Cuisine: Turkish
Ingredients: reserved filling; reserved orange sauce; 80 g whole milk; reserved chickpea dough; 8 g salt; 100 g yoghurt, strained weight; 2 g fresh tarragon sprigs; 120 g olive oil; reserved beetroot powder; reserved onion powder; 18 g pomegranate molasses; 4 g ground cumin; 6 g salt; 13 g lemon juice; 35 g peanuts, chopped; 800 g apple juice; 6 g ground cinnamon; 180 g tahini; 3 ice cubes, crushed; 15 g olive oil; 2 kg oranges; 15 g reserved chickpea cooking liquid; 20 g squid ink; 1 kg uncooked chickpeas, soaked in water overnight; 7 g salt; 5 g ground cinnamon; 5 kg white onions, peeled and finely sliced; 15 g granulated sugar; 22 g olive oil; 100 g currants

Preparation info

Serves
6-8

Difficulty
Complex
Ready in
13 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the beetroot powder

100 g red beetroot, peeled and thinly sliced

Asia
Turkey
Main course
Gluten-free
Mediterranean
Vegetarian

Method

Please bear in mind that many elements need to be prepared at least 12 hours ahead of time. The beetroot slices (for the beetroot powder) and cooked onions (for the onion powder) need to be dried out in a dehydrator. The chickpeas (for the dough) should be soaked in water and the currants (for the filling) should to be soaked in apple juice.

Step 1: To make the beetroot powder, set the