|Course||Appetizer or side dish|
|Place of origin||Iran|
|Main ingredients||Meatballs (lamb or chicken)|
Gondi (go-n-dee), sometimes spelled as gundi, is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Lime is sometimes used as an ingredient. 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.
Gondi recipes typically include some form of ground meat, chickpea flour (which may be prepared using toasted chickpeas), shredded onions, ground cardamom, and salt.
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