Alternative names | Ghondi, gundi, Persian matzo ball soup |
---|---|
Type | Soup |
Course | Appetizer or side dish |
Place of origin | Iran Khorasan, 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]