Armenian Chickpea Dumplings with Spiced Lamb Filling

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A signature dish of the Antakya Armenian community in southern Turkey, these tender chickpea dumplings are wrapped around a savory filling of spiced ground lamb and pine nuts, then poached and crowned with creamy tahini sauce, sharp onion, fresh parsley, and tangy sumac. The contrasting textures of soft dumpling, juicy filling, and crisp raw toppings make this a beloved heritage dish.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 11 gFiber
• 6 gSugar
• 26 gProtein
• 640 mgSodium
• 820 mgPotassium
• 135 mgCalcium
• 6.5 mgIron
• 9 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the chickpea dough

• 2 cups (350 g) dried chickpeas, soaked overnight and drained
• 1/2 cup (120 g) tahini
• 1/4 cup (30 g) all-purpose flour
• 1 tsp fine sea salt
• 2 tbsp olive oil, for greasing hands

For the lamb filling

• 250 g ground lamb
• 1 small yellow onion, finely diced
• 2 tbsp tomato paste
• 1 tsp Aleppo pepper
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 2 tbsp pine nuts

For the tahini sauce and garnish

• 1/2 cup (120 g) tahini
• 3 tbsp fresh lemon juice
• 1 small garlic clove, grated
• 6-8 tbsp cold water
• 1 small red onion, finely chopped
• 1/4 cup flat-leaf parsley, chopped
• 2 tbsp sumac
• 2 tbsp toasted pine nuts
• 1 tbsp extra-virgin olive oil

Directions

1. Drain the soaked chickpeas thoroughly and pat dry. Pulse in a food processor with tahini, flour, and salt until a thick, smooth paste forms; the dough should hold together when pressed between your fingers.
2. Meanwhile, warm 1 tbsp olive oil in a skillet over medium heat. Sauté the diced onion for 4 minutes until translucent, then add the ground lamb and brown for 6 minutes, breaking it apart. Stir in tomato paste, Aleppo pepper, cumin, black pepper, salt, and pine nuts; cook 2 more minutes. Transfer to a plate to cool completely.
3. Bring a wide pot of lightly salted water to a gentle simmer. While it heats, lightly oil your hands. Scoop a heaping 2 tbsp of chickpea dough, flatten into a 3-inch disc, and place 1 tbsp of the lamb filling in the center. Fold the dough up and around the filling, pinching to seal, then roll gently into a smooth ball.
4. Carefully lower the dumplings into the simmering water. They are ready when they float and are firm to the touch, about 25-30 minutes. Lift out with a slotted spoon and arrange on a platter.
5. While the dumplings poach, whisk tahini, lemon juice, and garlic in a bowl. Gradually add cold water, whisking constantly, until the sauce reaches a thick but pourable consistency.
6. Spoon a generous puddle of tahini sauce onto each serving plate and set 2 warm dumplings on top. Scatter with chopped red onion, parsley, sumac, and toasted pine nuts, then finish with a drizzle of olive oil. Serve warm or at room temperature.

Cook’s Notes

• Do not add baking soda to the chickpea dough; it can cause the dumplings to disintegrate during poaching.
• Keep a small bowl of water nearby when shaping and oil your hands often to prevent the sticky dough from clinging to your fingers.
• The poaching water should be at a bare simmer, not a rolling boil, to keep the dumplings intact and tender.
• For a vegetarian version, replace the lamb filling with caramelized onions, extra pine nuts, currants, and a pinch of allspice.
• Leftover dumplings keep refrigerated for 2 days; reheat gently in their tahini sauce with a splash of water.

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