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. 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.
![]() A plate of gondi | |
Alternative names | Ghondi, gundi, Persian matzo ball soup |
---|---|
Type | Soup |
Course | Appetizer or side dish |
Place of origin | ![]() |
Region or state | Iran, Persian Jewish, ![]() ![]() |
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 |
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]
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 of Tehran. Due to the expense of the meat, it was a specialty for Shabbat. It is one of the few dishes credited to Iranian Jews.[5][6]
Larger than matza balls, gondi, named after a "bawdy euphemism for a certain part of the male anatomy", are served for the Purim meal of Persian Jews in Israel. It's also an alternative to matza balls for Passover.[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.
Jewish cuisine | |
---|---|
History |
|
Types |
|
Religious dietary laws and related terms |
|
Chefs | |
Religious foods |
|
Ashkenazi breads | |
Sephardi and Mizrahi breads |
|
Ethiopian Jewish breads | |
Bagels and similar breads |
|
Pancakes | |
Cakes and other desserts |
|
Cookies |
|
Pastries | |
Fried foods |
|
Dumplings, pastas and grain dishes |
|
Casseroles and savory baked dishes |
|
Snacks and other baked goods |
|
Sandwiches |
|
Egg dishes |
|
Meat dishes |
|
Fish dishes |
|
Salads and pickles |
|
Vegetable dishes | |
Soups and stews |
|
Cheeses and other dairy products |
|
Condiments, dips and sauces | |
Beverages |
|
Herbs, spices and seasonings |
|
Related lists |
|
|
Israeli cuisine | |
---|---|
List of dishes | |
History |
|
Fruits and vegetables | |
Other ingredients | |
Cheeses |
|
Breads | |
Salads |
|
Pasta |
|
Fish |
|
Soups |
|
Meat |
|
Sandwiches | |
Dips and mezze |
|
Grains and side dishes |
|
Fried foods |
|
Desserts | |
Alcohol | |
Other drinks |
|
Israeli restaurants domestically and abroad |
|
| |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
List of dumplings | |||||||||||
American cuisine |
| ||||||||||
Asian cuisine | |||||||||||
European cuisine |
| ||||||||||
African cuisine |