Citizens, I just provided you with a classic Italian-American meatball recipe a few days ago – now, allow the all-knowing TFD to share a far more exotic meatball option with you!
Gondi (go-n-dee) is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Dried Persian lime is sometimes used as an ingredient in the soup they are traditionally served in – you can find them on Amazon here.
Gondi are served in chicken soup, as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens such as mint, watercress, and basil.
The origin of Gondi is not certainly known as various cities in Iran are said to have been its origin, 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.
This dumpling recipe was popular among Mizrahi Iranian Jews for Shabbat. The dumplings may be cooked in chicken stock or just added to your favorite chicken soup recipe in place of matzo balls.
Mizrahi Jews are Jews descended from local Jewish communities of the Middle East from biblical times into the modern era. They include descendants of Babylonian Jews and Mountain Jews from modern Iraq, Syria, Bahrain, Kuwait, Dagestan, Azerbaijan, Iran, Uzbekistan, the Caucasus, Kurdistan, Afghanistan, India and Pakistan. Yemenite Jews are sometimes also included, but their history is separate from Babylonian Jewry.
The use of the term Mizrahi can be somewhat controversial. The term Mizrahim is sometimes applied to descendants of Maghrebi and Sephardi Jews, who had lived in North Africa (Egypt, Libya, Tunisia, Algeria and Morocco), the Sephardi-proper communities of Turkey and the mixed Levantine communities of Lebanon, Israel and Syria.
Before the establishment of the state of Israel, Mizrahi Jews did not identify themselves as a separate Jewish subgroup. Instead, Mizrahi Jews generally characterized themselves as Sephardi, as they follow the traditions of Sephardi Judaism (but with some differences among the minhag “customs” of particular communities).
As of 2005, over 61% of Israeli Jews are of at least partial Mizrahi ancestry.
, I have every confidence that regardless of whether you are Jewish or not, you will adore this unique recipe – try it for your next Shabbos or Friday night dinner and see for yourselves! 🙂
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