Gondi
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Prep Time
1 hr
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Cook Time
1 hr mins
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Resting Time
8 hrs
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Total Time
2 hrs 15 mins
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Servings
10 people
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Calories
210 kcal
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Course
Main Course
Gondi
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Gondi is a traditional Persian Jewish dish of chickpea flour and meat dumplings served for Shabbat, similar to kneidlach.
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Ingredients
For the dumplings
- 500 g lamb (chicken or veal, ground)
- 2 onions , grated
- 1 egg
- 3 cloves garlic , minced
- 2 teaspoons ground cardamom
- 1 teaspoon ground turmeric
- 3 tablespoons vegetable oil
- salt
- black pepper , freshly ground
- 8 oz. Roasted chickpea flour
- 3 quarts chicken broth
For the broth
- 2 quarts broth from the cooking of the dumplings , reserved
- 1 large carrot , thinly sliced
- 16 oz. cooked chickpeas (optional)
- 2 noomi basra or limoo omani , dried lime
- cilantro , flat-leaf parsley and/or dill (to taste), chopped
- salt
- black pepper , freshly ground
- 4 tablespoons freshly squeezed lemon juice
Instructions
Dumplings
- In a large bowl, combine the onions, egg, garlic, cardamom, turmeric, oil, 2 teaspoons of salt and pepper to taste.
- Add chickpea flour and chicken and form a thick dough.
- Cover the bowl with plastic wrap and keep the dough in the fridge for at least 8 hours and at most 24 hours.
- Take the bowl out of the fridge and knead the dough for 1 minute.
- Wet the hands and divide the dough into pieces the size of a large walnut and roll them into balls.
- In a large pot, bring the 3 quarts (3 liters) of chicken broth to a boil over high heat. Add salt if the chicken broth is not already salted.
- Gently place the dumplings in this broth.
- Lower the heat, cover and simmer over low heat for 1 hour without opening the pot.
- At the end of cooking, remove the dumplings using a slotted spoon.
- Filter the cooking broth and reserve it for the soup broth.
Broth
- In a second large pot, combine 2 quarts (2 liters) of the reserved broth, carrot and chickpeas (optional) and bring to a boil over high heat.
- Pierce the dried limes with a fork and add them to the broth.
- Lower the heat and simmer over low heat, covered, for 15 minutes.
- Add herbs of choice, taste and season to taste with salt and pepper.
- Sprinkle with lemon juice just before serving.
- Divide the gondi into soup bowls, pour broth over them and serve.
- Serve optionally with mint, watercress and basil.
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