Gondi (food)
Persian Jewish dish
From Wikipedia, the free encyclopedia
Gondi (Persian: گندی), sometimes spelled 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.
A plate of gondi with chicken and carrots | |
| Alternative names | Gundi |
|---|---|
| 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 |
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]
Origins
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. The name gondi is derived from the Middle Persian gwnd, meaning testicle, in reference to its shape (compare New Persian: گند, romanized: gond, lit. 'testicle'). 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]
Cultural significance
Gondi is primarily a home-cooked dish, traditionally prepared for Friday evening Shabbat dinners within Persian Jewish households. The dish is closely tied to the tradition of Iranian Jewish families gathering at home on the eve of Shabbat, both in Iran and in diaspora communitites. [7] Because the recipe has been passed down through family tradition rather than written documentation, the dish varies considerably from household to household in terms of spices and meat choice. [8] Unlike most foods eaten by Persian Jews, which are shared with their non-Jewish Iranian neighbors, gondi is considered one of the few dishes unique to the Persian Jewish community, not commonly found in non-Jewish Persian cuisine. [9]
Ingredients
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.