 A plate of gondi with chicken and carrots | |
| Alternative names | Ghondi, gundi, Persian matzo ball soup |
|---|---|
| Type | Soup |
| Course | Appetizer orside dish |
| Place of origin |  IranKhorasan,Esfahan andTehran |
| Region or state | Persian JewishIran Israel United States |
| Created by | Persian Jews |
| Serving temperature | Hot |
| Main ingredients | Chickpea flour,chicken, orturkey, or sometimes (ground lamb, gratedonions,cardamom,garlic, sometimes turmeric,dried lime |
Gondi (Persian:گندی), sometimes spelledghondi orgundi,[1][2] is aPersian Jewish dish[2] ofmeatballs[3] made fromgroundlamb,veal orchicken[2] traditionally served onShabbat.Dried lime is sometimes used as an ingredient.[4] Gondi are served as part ofchicken soup served onShabbat and otherJewish holidays, similar to theirAshkenazi Jewish counterpartmatzo balls.
They are also sometimes served as aside dish, or as anappetizer. Accompaniments areMiddle Eastern bread and raw greens such asmint,watercress, andbasil.[5]
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 ofTehran. Due to the expense of the meat, it was a specialty forShabbat. It is one of the few dishes credited to Iranian Jews. Gondi is also a popular dish among theMountain Jewish population.[5][6]
Generally larger thanmatza balls, gondi, named after a "bawdy euphemism for a certain part of the male anatomy", are served for thePurim meal of Persian Jews in Israel. It's also an alternative to matza balls forPassover.[7]
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.
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