Gondi (dumpling)

Gondi is a type of dumpling originating from the Jewish communities of Iran. It is a staple dish in the Persian Jewish cuisine and is traditionally served on Shabbat.

History

The origins of Gondi are traced back to the Jewish communities in Iran. The dish is believed to have been influenced by the culinary traditions of the Persian Empire. The name "Gondi" is derived from the Persian word gond, meaning "joint", as the dumplings are traditionally shaped like a chicken's joint.

Preparation

Gondi is typically made from ground chicken or turkey, chickpea flour, onions, and various spices. The mixture is formed into balls and then boiled in a flavorful broth. The dumplings are often served with rice or bread, and sometimes with a side of pickled vegetables.

Cultural Significance

Gondi holds a significant place in Persian Jewish cuisine. It is traditionally served on Shabbat, as its preparation involves no work on the day itself, adhering to the religious restrictions of the day. The dish is also often served at celebrations and special occasions.

Variations

There are several regional variations of Gondi. In some regions, the dumplings are made with beef or lamb instead of chicken or turkey. Some variations include additional ingredients such as nuts, herbs, and fruits.

See Also

• Jewish cuisine
• Persian cuisine
• Dumpling
• Shabbat

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