&sq=Russo-Ukrainian War&lang=en&file=File:Gondiisrael.jpg) A plate of gondi | |
| Alternative names | Ghondi, gundi, Persian matzo ball soup |
|---|---|
| Type | Soup |
| Course | Appetizer or side dish |
| Place of origin |  IranKhorasan, Esfahan and Tehran |
| Region or state | Persian Jewish Iran Israel United States |
| Created by | Persian Jews |
| Serving temperature | Hot |
| Main ingredients | Chickpea flour, chicken, or turkey, or sometimes (ground lamb, grated onions, cardamom, garlic, sometimes turmeric, dried lime |
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. Dried 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.
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]
- ^ Murphy, Kate (March 10, 2012). "Catching Up With the Chef Yotam Ottolenghi". The New York Times. Retrieved November 5, 2016.
- ^ a b c "Ruth Taber: Chickpeas star in Rosh Hashanah dishes". El Paso Times. September 20, 2016. Retrieved November 5, 2016.
- ^ "The Stuff Of Tradition". The Jewish Week | Connecting The World To Jewish News, Culture & Opinion. March 2, 2016. Retrieved November 5, 2016.
- ^ "The food travels of London's top chefs". Evening Standard. October 4, 2016. Retrieved November 5, 2016.
- ^ "Iranian Jews' delicious obsession with Gondi - Iranian American Jews". Retrieved 5 November 2016.
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