Topik

Method

1. 1 Soak chickpeas for 8 hours, then cook for 50 minutes and mash them together with boiled potatoes.
2. 2 Sauté thinly sliced onions in olive oil for 25 minutes, or until softened but not browned.
3. 3 Mix onions with tahini, cinnamon, star anise, raisins, and pine nuts to make the filling.
4. 4 Spread the potato and bean mixture into a thin layer on a damp cloth, then spread the filling on it and roll it up using the cloth.
5. 5 Wrapped in a towel instead of by hand, the potato mass is very soft and will crack if squeezed directly.
6. 6 Refrigerate for 2 hours, then slice and drizzle with olive oil and lemon juice before serving cold.