Gondi (food)

Gondi (go-n-dee), sometimes spelled as ghondi, or gundi,[1][2] is a Persian Jewish dish[2] of meatballs[3] made from ground lamb, veal or chicken[2] traditionally served on Shabbat. Lime is sometimes used as an ingredient.[4] Gondi are served as part of chicken soup served on Shabbat and other Jewish holidays, similar to their Ashkenazi Jewish counterpart matzo balls.

For other uses, see Gondi (disambiguation).
Gondi
A plate of gondi
Alternative namesGhondi, gundi, Persian matzo ball soup
TypeSoup
CourseAppetizer or side dish
Place of originOriginally: Iran, today mostly in the United States, Israel, and the Persian Jewish diaspora
Created byPersian Jews
Serving temperatureHot
Main ingredientsChickpea flour, chicken, or turkey, or sometimes (ground lamb, grated onions, cardamom, garlic, sometimes turmeric, dried lime

They are also sometimes served as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens such as mint, watercress, and basil.[5]

Origins

The origin of Gondi is not known with certainty, as the Jewish community residing in various cities in Iran are said to have originated it, 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.[5][6]

Jewish holidays

Larger than matza balls, gondi, named after a "bawdy euphemism for a certain part of the male anatomy", are served for the Purim meal of Persian Jews in Israel. It's also an alternative to matza balls for Passover.[7]

Ingredients

Gondi recipes typically include some form of ground meat, chickpea flour[2] (which may be prepared using toasted chickpeas), shredded onions, ground cardamom, and salt.

See also

References
  1. Murphy, Kate (March 10, 2012). "Catching Up With the Chef Yotam Ottolenghi". The New York Times. Retrieved November 5, 2016.
  2. "Ruth Taber: Chickpeas star in Rosh Hashanah dishes". El Paso Times. September 20, 2016. Retrieved November 5, 2016.
  3. "The Stuff Of Tradition". The Jewish Week | Connecting The World To Jewish News, Culture & Opinion. March 2, 2016. Retrieved November 5, 2016.
  4. "The food travels of London's top chefs". Evening Standard. October 4, 2016. Retrieved November 5, 2016.
  5. "Iranian Jews' delicious obsession with Gondi - Iranian American Jews". Retrieved 5 November 2016.
  6. "Archived copy". Archived from the original on 2008-05-11. Retrieved 2009-01-25.CS1 maint: archived copy as title (link)
  7. "Gondi for Purim". Hadassah Magazine.
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