Topia (Balls)
They are named for their spherical shape.
At one time, they served as a means to satisfy the hunger of children!
Topia, named after its spherical shape (meaning ‘balls’ in Greek), was a dish frequently prepared by housewives in the village of Stirona, Monofatsi during the challenging years of the 1930s-1950s. It served as a resourceful way to satisfy the hunger of young children.
Ingredients for the dough:
- 1/2 kilo wheat flour
- 1 cup olive oil
- 1 cup lukewarm water
- A pinch of salt
For cooking:
- 1 cup wheat, crushed
- 2 medium onions, finely chopped
- Olive oil
- 1 tablespoon tomato paste
- Salt, pepper
- Water
Procedure
Mix water, olive oil, and salt in a bowl using your hands. Gradually add the flour, knead the mixture, and allow the dough to rest for a short period.
Next, make small balls (the size of hazelnuts).
Heat olive oil with onions in a saucepan, and sauté briefly. Add the wheat and sauté for 2-3 minutes. Then, incorporate the tomato paste and bake for an additional 3-5 minutes. Pour in 4-5 cups of water and bring to a boil. Add the balls, salt, and pepper. Stir frequently with a wooden spoon. Allow the mixture to simmer for approximately 30 minutes.
Serve hot in a bowl, as a soup.
Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival
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