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Gondi (Iranian Chickpea Dumplings)
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This dumpling recipe was popular among Iranian Jews for Shabbat. Believed to be uniquely Jewish Iranian food. The dumplings can be served in chicken soup, as an appetizer with fresh bread, as a side dish. Many recipes call for using ground chicken but beef, lamb or even mixtures work well. Some recipes include 1 or 2 eggs to help the meatballs bind, though I've omitted them from my recipe. The dumplings may be cooked in chicken stock or just added to your favorite chicken soup recipe in place of matza balls.

Serves: 6

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Mizrahi Meat Appetizer

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2 medium onions
8 oz. cooked chickpeas or use chickpea flour
3/4 tsp. salt
1/2 tsp. cardamom
1/2 tsp. pepper
2 Tbsp. olive oil
2 lb. ground chicken
3 cups chicken stock


  1. Chop the onions very finely, either by hand or in a food processor.
  2. Grind the chickpeas finely in food processor and combine with the onions, salt, cardamom, pepper.
  3. In a large skillet brown the chicken in olive oil until it just starts to brown. The chicken will complete cooking in the stock.
  4. Combine the lightly browned chicken with the onions and chickpea mixture, mixing well.
  5. Make small meatballs about the size of a walnut (1 inch diameter).
  6. Bring the stock to a boil, then add meatballs and lower heat to simmer for 40 minutes.
  7. If serving as a side dish or appetizer, drain and serve hot.

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