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In the kitchen: Persian Gondi (Meatballs)
Floura Malekan
Categories: Impact Blog,
Tags: candice walker of proportional plate, chef, cooking, floura malekan, gondi, in the kitchen, Israel, israeli, meatballs, persia, persian gondi, soup, travel,
Image above was courtesy of Candice Walker of Proportional Plate.
Below is a recipe from Floura Malekan's kitchen. This dish is unique to Iran’s Jewish community and can be served as an appetizer or part of a Friday Shabbat meal.
INGREDIENTS
FOR THE SOUP
· 6 cups chicken broth
· 1 tsp. turmeric
· 1 tsp. cardamom
· Pinch of salt and black pepper
· 2-3 dried Persian limes (optional)
· 1 can of cooked chickpeas, drained and washed
FOR THE GONDI
· 2 cups chickpea flour*
· 1 ½ lbs. ground chicken thigh
· 2 medium white onions, grated
· ½ cup vegetable oil
· 1 tbs. turmeric
· 1 tbs. salt
· 1 tbs. cumin
· 1 tsp. black pepper
· 1 tsp. cardamom
*Chickpea flour can be found in Middle Eastern and many health food chain markets. This dish is gluten-free.
INSTRUCTIONS
1) Put all the soup ingredients in a large pot and place over medium-high heat and bring to a boil. Reduce heat to low, cover the pot, and cook until the gondi is prepared.
2) In a large bowl, mix the gondi ingredients by hand. Fill a separate small bowl with water and increase the chicken soup pot heat to medium-high. Wet your hands and form 1-to 1.5-inch balls of the mixture and drop them gently into the soup.
3) Bring the soup back to a boil, reduce the heat and cover the pot, and cook for 45 minutes.
4) Serve the gondi and soup over a bed of basmati rice or enjoy with pita bread.
This recipe first appeared in Jewish National Fund-USA’s 2021 Winter B’Yachad magazine. To read the full B’Yachad, please click here.
In the kitchen: Persian Gondi (Meatballs)
Floura Malekan
Categories: Impact Blog,
Tags: candice walker of proportional plate, chef, cooking, floura malekan, gondi, in the kitchen, Israel, israeli, meatballs, persia, persian gondi, soup, travel,
Image above was courtesy of Candice Walker of Proportional Plate.
Below is a recipe from Floura Malekan's kitchen. This dish is unique to Iran’s Jewish community and can be served as an appetizer or part of a Friday Shabbat meal.
INGREDIENTS
FOR THE SOUP
· 6 cups chicken broth
· 1 tsp. turmeric
· 1 tsp. cardamom
· Pinch of salt and black pepper
· 2-3 dried Persian limes (optional)
· 1 can of cooked chickpeas, drained and washed
FOR THE GONDI
· 2 cups chickpea flour*
· 1 ½ lbs. ground chicken thigh
· 2 medium white onions, grated
· ½ cup vegetable oil
· 1 tbs. turmeric
· 1 tbs. salt
· 1 tbs. cumin
· 1 tsp. black pepper
· 1 tsp. cardamom
*Chickpea flour can be found in Middle Eastern and many health food chain markets. This dish is gluten-free.
INSTRUCTIONS
1) Put all the soup ingredients in a large pot and place over medium-high heat and bring to a boil. Reduce heat to low, cover the pot, and cook until the gondi is prepared.
2) In a large bowl, mix the gondi ingredients by hand. Fill a separate small bowl with water and increase the chicken soup pot heat to medium-high. Wet your hands and form 1-to 1.5-inch balls of the mixture and drop them gently into the soup.
3) Bring the soup back to a boil, reduce the heat and cover the pot, and cook for 45 minutes.
4) Serve the gondi and soup over a bed of basmati rice or enjoy with pita bread.
This recipe first appeared in Jewish National Fund-USA’s 2021 Winter B’Yachad magazine. To read the full B’Yachad, please click here.
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