In a world that is constantly changing, there is one thing that remains unchanged and cherished by all of us: food. It brings people together, helps us connect with our heritage, and transports us to far-off lands with its delicious flavors and aromas. As an Israeli chef, I have had the privilege of traveling and experiencing different cultures and cuisines. And one recipe that has stayed with me throughout my journey is Gondi.
Gondi is a traditional Persian Jewish dish that consists of meatballs made with ground chicken or lamb, chickpea flour, and a blend of warm spices. It is traditionally served in Chicken Soup during Shabbat or other special occasions. This dish has been passed down from generation to generation in Persian households, and it continues to be a beloved recipe with its unique flavor profile.
As someone who values tradition and relishes good food, I am excited to share my version of the Gondi recipe with you. In this article, I will guide you through every step of the process on how to make this authentic Iranian meatball soup at home. From the ingredients to the cooking techniques, I will provide all the information you need to make your own Gondi.
So why not transport yourself to Iran with this delightful dish? Whether you are enjoying it for Shabbat dinner or simply craving a warm bowl of soup on a cold night, Gondi is sure to satisfy your taste buds and bring joy to your heart. Let’s get started!
Why You’ll Love This Recipe
Delicious and savory, Persian gondi meatballs are an extraordinary dish that you will fall in love with at the first bite. With a unique combination of ground turkey or chicken, chickpea flour and various spices, our gondi meatballs are perfect for anyone who is looking for a rich, nutritious meal with robust flavors.
Whether you’re a seasoned cook or just learning the ropes in the kitchen, this recipe is sure to impress. Developed through years of traditional Persian cooking methods, our gondi recipe has been passed down over generations and is now available to you.
One of the reasons why people love Persian gondi is because of its versatility as it can be made with various types of meats such as ground chicken, lamb, veal or even turkey meatballs. But don’t worry, even if you’re not a fan of meat dishes you can still appreciate the Pakistani influence in our recipe by using chickpeas instead.
Additionally, our dish can be tailored to suit different dietary requirements including those who follow Kosher Passover standards. Gondi meatballs can be paired with rice or other side dishes such as matzo balls for a complete and fulfilling meal.
So if you are looking for an Iranian delicacy that’s simple to make, healthy and scrumptious, our Persian gondi meatballs recipe is simply perfect for any occasion. Whether served on shabbat or at family gatherings, this exotic dish is guaranteed to become a household favorite.
This Gondi recipe is not your average meatball recipe. Made from chickpeas and ground turkey, it is a traditional Persian Jewish dish often enjoyed during Passover or Shabbat. Here are the ingredients you need to make this delicious soup:
- 1 pound (450g) of ground turkey (you can also use chicken, lamb or a mix of them)
- 2 medium yellow onions, peeled and chopped
- 1 cup of chickpea flour
- 4 large onions, grated
- 2 cups of oil
- 3-4 hot peppers
- 3-4 cups of cooked chickpeas
- Chicken broth
- Optional: rice for serving
Note that the chickpea flour, also known as besan, can be found at most Middle Eastern or Indian grocery stores. Additionally, hot peppers can be substituted for red pepper flakes.
The Recipe How-To
Now, let’s dive into the How-To section of this Gondi Recipe. Although gondi meatballs are traditionally made with ground lamb or veal, I’m going to use ground turkey for a lighter twist. Don’t worry – these meatballs will still have the same hearty taste you expect from a traditional Persian dish.
Before we get started, let’s run through the ingredient list for this recipe:
- 1 pound of ground turkey
- 2 medium yellow onions, finely chopped
- 3/4 cup chickpea flour
- 2 cups cooked and mashed chickpeas (canned is fine)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon baking soda
Step One: Onion Mixture
Take a medium-sized bowl and combine the ground turkey, chopped onions, mashed chickpeas, chickpea flour, salt, black pepper, turmeric and baking soda. Mix everything together thoroughly until it forms a sticky dough.
Step Two: Meatball Formation
With wet hands take palm-sized amounts of the mixture and shape them into small round meatballs. Place each one onto a plate lined with parchment paper.
Step Three: Boiling Water
Take a large pot and fill it with water. Add in some salt and bring the water to a boil.
Step Four: Meatball Cooking
Carefully add the meatballs to the boiling water, one by one. It’s important you don’t overcrowd the pot; You may need to cook them in batches. Once all your meatballs are in – cover your pot with a lid and let them boil for about 30 minutes.
Step Five: Finishing Up Your Gondi
Once done cooking, remove your gondi meatballs from the water using a slotted spoon. Be gentle as they may shred apart if not handled properly.
Serve hot with some fresh herbs on top and enjoy!
Substitutions and Variations
The beauty of Gondi lies in the adaptability of the recipe. This hearty Persian dish can easily be customized to your liking, allowing for various substitution options and potential variations.
One option is to substitute the ground turkey or chicken with ground lamb or veal, which adds a distinct depth of flavor to the meatballs. If you prefer a vegetarian version of this dish, simply omit the meat and use vegetable broth instead of chicken soup. Chickpeas can also replace the meat if you want a protein-packed vegetarian option.
Another substitution option is using different types of beans or grains instead of chickpeas. Some popular alternatives include lentils or rice, which add their unique textures and flavors to the dish.
For those who love some heat, add diced hot peppers to the meatball mixture or sprinkle on top before serving. You can adjust the level of spiciness based on your taste preferences.
As for variations, try serving gondi with different side dishes such as pickled vegetables, yogurt sauce or flatbreads like naan or pita. You can even turn this dish into a soup by adding more liquid and creating a hearty meatball soup.
The possibilities are endless when it comes to customizing Gondi according to your taste preferences. A little creativity can go a long way in elevating this beloved Persian dish into something unique and personal.
Serving and Pairing
As an Iranian delicacy, Persian Gondi meatballs carry a unique combination of flavors and are traditionally served with chicken soup or alongside a hot plate of steamed rice. The hearty protein-packed meatballs make for a perfect meal on their own or can be paired with other Iranian dishes to create diverse and delicious meals.
These meatballs made of ground turkey or chicken, chickpea flour, onions, and chickpeas have a hearty texture that pairs exceptionally well with lentil stew or eggplant dishes. For those with adventurous taste buds, Gondi also goes well with Persian matzo balls, another Jewish dish that blends seamlessly with the unique flavors in the meatballs.
To enhance the warm and savory spices found in Persian Gondi meatballs, serve them alongside a fresh herb salad, drizzled with olive oil and lemon juice. The bitter tanginess of the herbs perfectly complements the meat’s richness and balances out the flavors of the dish.
Whether served for dinner at home or at gatherings during special occasions like Kosher Passover, Persian Gondi meatballs are a traditional Iranian dish to satisfy cravings and conjure up distant lands.
Make-Ahead, Storing and Reheating
Making Gondi meatballs is a labor of love that requires both time and effort. Fortunately, there are ways to make the process more manageable, whether you’re preparing for a special occasion or just want to enjoy these delicious meatballs throughout the week.
One of the best things about Gondi is that they can be made ahead of time and stored for later use. After cooking your Gondi, allow them to cool completely, then transfer them to an airtight container and store it in the refrigerator for up to three days or in freezer for up to three months.
To reheat the meatballs, simply place them in a pot of hot chicken soup or water until they are heated through. Be careful not to overheat them as this can cause the meatballs to become dry and lose their flavor.
Another option is to freeze the uncooked meatballs until you’re ready to cook them. To do this, shape the meat mixture into balls then place them on a baking sheet lined with parchment paper. Freeze them overnight, then transfer the frozen meatballs to an airtight container or plastic bag and store them in the freezer for up to three months.
When you’re ready to cook your frozen meatballs, simply thaw them in the refrigerator overnight, then proceed with cooking according to the recipe instructions.
With these storage options available, you can enjoy traditional Persian Gondi meatballs anytime you want without worrying about spending hours in the kitchen. Just follow these simple tips for storing and reheating your Gondi meatballs and revel in their rich flavors again and again.
Tips for Perfect Results
To make the perfect Gondi meatballs, it’s important to keep in mind a few helpful tips. The texture and flavor of these Iranian meatballs depend on various factors such as the ingredients used, cooking temperature, and time. Here are some tips to ensure you achieve the best results:
Firstly, when making the meatballs, ensure that the mixture is well-combined. Mix all the ingredients together thoroughly to prevent large clumps of chickpea flour or meat from forming. A consistent mixture results in a uniform texture of the meatballs.
Secondly, use fresh and quality ingredients when making the recipe. Freshly cooked chickpeas, ground turkey or chicken breast will enhance the flavor and make your Gondi meatballs taste great.
Next, adjust seasoning appropriately to bring out a depth of flavor in your dish. Add salt and spices according to your taste preference while keeping in mind that Persian cuisine generally features a balance between sweet, sour, and savory flavors.
Furthermore, make sure not to over-mix or overcook the meatballs as they can become hard and dry. Cook them until they are soft but not falling apart, and be sure to keep an eye on them while simmering them in chicken soup or water.
If you’re looking for variations to this recipe, consider trying ground lamb or a mixture of lamb, veal, and chicken instead of ground turkey or chicken breast.
Lastly, when serving Gondi meatballs with rice or Persian matzo balls, arrange them in a bowl with hot broth poured over them rather than with sauce.
By following these tips carefully your Gondi Iranian Meatballs will come out cozy soft dumplings made up of ground chicken/ ground turkey mixed with chickpea flour!
As I have shared with you the ins and outs of making this delectable Persian Gondi recipe, here are the frequently asked questions by most that may arise after reading through the process. Take a read and allow me to answer them for you to perfect your hand at cooking this amazing Persian delicacy.
What is Gondi made of?
Gondi, which is also known as ghondi or gundi, is a dish of Persian Jewish origin that features meatballs as its main ingredient. The meatballs are usually made from ground lamb, veal, or chicken and are typically served on Shabbat. Lime is sometimes included in the recipe as well.
Is Gondi kosher for Passover?
The dish I am excited to share with you is a flavorful creation from Ashkenazi cuisine. It is made using matzo meal, which makes it a perfect dish for the Passover season. The dish features delectable dumplings called Gondi that are made with ground chicken and chickpea flour. The Gondi are served with a small portion of broth and rice. It is notable that many Ashkenazi Jews avoid eating rice or chickpeas during the Passover.
As a lover of Persian cuisine, I can attest that gondi (Iranian meatballs) is a must-try for anyone who enjoys a good hearty soup or stew. This recipe is both simple and versatile, allowing you to experiment with different substitutions and variations.
With the combination of ground turkey or chicken, chickpea flour, onions, and spices, the gondi meatballs are packed with flavor and nutrition. Plus, they are gluten-free and dairy-free, making them accessible to those with dietary restrictions.
Whether you’re serving this dish for a special occasion or a comforting weeknight meal, gondi is sure to impress. The traditional Persian Jewish dish has stood the test of time and continues to be enjoyed by people all over the world.
So why not give this dish a try? You won’t be disappointed!
Gondi (Iranian Meatballs) Recipe
- 1/2 kg ground turkey
- 1/4 kg cooked chickpeas
- 1/8 teaspoon hot pepper
- 3 -4 large onions, grated
- 1 tablespoon salt
- 1/2 cup oil
- Mix all the ingredients together.
- Form balls.
- Cook in boiling water or chicken soup for 45 minutes.
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