 Toasted pumpkin seeds are a popular snack; Armenians call them "tutumi gud".Chickpea balls called "topik" are made by Turkey's Armenian community; they are spiced with currants, onions, and cinnamon and served with a tahini sauce.Takuhi Tovmasyan discusses several Armenian mezzes in her book "Sofranız Şen Olsun" including stuffed mackerel, a dish of beans in sauce served over stale bread (leftover "yufka bread" or "lavash" may be used also) called "fasulye paçası", and a type of olive-oil based appetizer with mussels called "midye pilakisi".