Topik 1 Pdf

[Zita Lifland]

Ona late spring afternoon I sat at the only table at Tadal, an Armenian deli in Kurtuluş. Behind me were shelves lined with imported liquors: French, Greek and Georgian wines, Russian vodkas, an admirable range of Scotch whiskies.

Opposite, a refrigerated case groaned with mezes (lakerda and taramasalata, rice-filled sweet red pepper dolma and mercimek koftesi, anchovies in olive oil), many varieties of olives and a range of cured meats that included not only the ubiquitous emen-coated beef pastırma but also pork-based specimens like mortadella and salami. Cheeses were arranged next to tubs of pickles and clay dishes of buffalo-milk yogurt. Shelved behind the case were mini-loaves, for sandwiches to go, European and American brands of spreads and relishes, and an admirable selection of olive oils and vinegars.

Serve topik as a meze, chilled and cut into wedges; figure one dumpling for four people with other mezes. Topik will keep in the refrigerator for up to a week, and can be frozen. The recipe can also be halved. Serve with a squeeze of lemon, if you like.

Bring 1 quart of water to a boil in a medium saucepan. Add teaspoon of the salt and the onions. Cook until they are absolutely soft, 10 to 12 minutes, then drain in a colander lined with cheesecloth. Bring the edges of the cheesecloth together and squeeze to remove moisture, then wrap the parcel in a kitchen towel. Place a cookie sheet or wide pan on the onions, weight it and leave to drain for at least an hour.

While the onions are draining boil the potatoes in salted water until they are soft, about 15 minutes. Drain, rinse under cold water and mash with a fork, a masher or a potato ricer. (Do not use a food processor or the potatoes will become gummy.) Transfer to a medium bowl.

While the potatoes are cooking spread the canned chickpeas on a clean, dry dishtowel, fold the towel over and move it back and forth with the palm of your hand. The skins of the chickpeas will come off; pick them out. Process or mash the chickpeas to a puree and add them to the potato. Stir in the tahini and salt. The mixture should be stiff enough to hold its shape on a spoon.

Place the drained onions in another medium bowl. Mix in the tahini, sugar, salt and spices. Gently fold in the currants and the pine nuts with a fork; if you stir too vigorously the currants will release sugar, making the filling stiff and sticky.

To assemble the dumplings cut four 9-inch lengths of doubled cheesecloth and four 10-inch lengths of kitchen twine. Turn the potato-chickpea mixture onto a work surface and divide into 4 pieces. Roll one piece between your palms to form a ball and hold it in one palm. Poke your forefinger deep into the center of the ball and gently move it back and forth to open up a large cavity, squeezing the walls of the cavity between your finger and thumb to heighten and thin them. Your goal is to create a large cavity in the dumpling and leave walls that are not more than one inch thick. Spoon one-quarter of the filling into the dumpling; it should not be more than three quarters full. Fold the top sides of the dumpling in over the filling and gently roll it between your palms to form a rough ball.

Lay the dumpling in the middle of a piece of cheesecloth. Bring the cheesecloth tightly up around the dumpling and tie it together at the top with the kitchen twine. Repeat with the rest of the potato-chickpea mixture and the filling to make three more dumplings.

Bring a large pot of water to a boil. Drop the dumplings into the water, bring it back to a steady but gentle simmer and boil for 10 minutes. Transfer the dumplings to a colander to drain. When they have cooled, place them in the refrigerator and leave overnight. Serve cold or at room temperature cut in to wedges. (You can also freeze the dumplings. Allow them to defrost in the refrigerator for twenty-four hours.)

Untuk mendapatkan izin yang diperlukan untuk mencantumkan topik dan mengelolanya, minta administrator untuk memberi Anda peran IAM Pub/Sub Editor(roles/pubsub.editor) pada topik atau project Anda. Untuk mengetahui informasi selengkapnya tentang cara memberikan peran, lihat Mengelola akses.

Peran yang telah ditetapkan ini berisi izin yang diperlukan untuk mencantumkan topik dan mengelolanya. Untuk melihat izin yang benar-benar diperlukan, perluas bagian Izin yang diperlukan:

Anda dapat mengonfigurasi kontrol akses pada level project danlevel resource individual. Anda dapat membuat langganan dalam satu project danmelampirkannya ke topik yang terletak di project berbeda.Pastikan Anda memiliki izin yang diperlukan untuk setiap project.

Secara default, konsol menampilkan 50 topik. Anda dapat meningkatkan nilai ini untukmenampilkan maksimum 200 topik menggunakan tombol drop-down Baris per halaman.Tombol ini hanya muncul di konsol jika Anda memiliki lebih dari 20 topik dalam sebuah project.

Di bagian bawah Google Cloud Console, Cloud Shell sesi akan terbuka dan menampilkan perintah command line. Cloud Shell adalah lingkungan shell dengan Google Cloud CLI yang sudah terinstal, dan dengan nilai yang sudah ditetapkan untuk project Anda saat ini. Diperlukan waktu beberapa detik untuk melakukan inisialisasi sesi.

Secara default, maksimum 100 hasil yang ditampilkan per kueri.Anda dapat menentukan nilai alternatif hingga 1.000 menggunakan parameter ukuran halaman.Misalnya, dengan menggunakan Google Cloud CLI, tentukan --page-size=1000.

Permintaan harus diautentikasi dengan token akses di header Authorization. Untuk mendapatkan token akses untuk Kredensial Default Aplikasi saat ini: gcloud auth application-default print-access-token.

Kecuali dinyatakan lain, konten di halaman ini dilisensikan berdasarkan Lisensi Creative Commons Attribution 4.0, sedangkan contoh kode dilisensikan berdasarkan Lisensi Apache 2.0. Untuk mengetahui informasi selengkapnya, lihat Kebijakan Situs Google Developers. Java adalah merek dagang terdaftar dari Oracle dan/atau afiliasinya.

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