Gondi dumpling
| Origin | |
|---|---|
| Place of origin | Iran |
| Details | |
| Course served | Appetizer or side dish |
| Type | Dumpling |
| Main ingredient(s) | Meatballs (lamb or chicken) |
Gondi (go-n-dee) is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Gondi are served in chicken soup, as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens such as mint, watercress, and basil. [1]
Contents
Origins
The origin of Gondi is not certainly known as various cities in Iran are said to have been its origin, but it is commonly said to have first been made in the Jewish community of Tehran. Due to the expense of the meat, it was a specialty for Shabbat. It is one of the few dishes credited to Iranian Jews.[1][2]
Ingredients
Gondi recipes typically include some form of ground meat, flour of toasted chickpeas, shredded onions, ground cardamom, and salt.
See also
References
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