This recipe for topik, as it is called in Turkish, is thanks to Zeliha İrez, who delighted us with them when we stayed at her gorgeous guesthouse in the hills east of Istanbul. Turkish cuisine bears some influences from its neighbour Armenia. These balls make a very elegant starter, and can be made and frozen in advance, which is a bonus. I haven’t tried making them at home yet, so let me know how it goes if you try them

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