Gondy: The Persian Matzo Ball

Gondy are classic Persian Jewish meatballs made with chickpea flour that can be served as comfort food on Shabbat or instead of matzo balls on Passover (for those who eat kitniyot). This is an easy recipe to make classic Gondy.

Directions

Yields approximately 40 gondies.

1. In a six-quart sauce pan, bring the water, salt, consommé powder, and turmeric to a boil.

2. Meanwhile, mix all meatball ingredients together. When water boils, drop in meatballs the size of golf balls. Bring water to a boil again and add the zucchini and chickpeas. Cover and simmer for 45 minutes.

3. Serve in a casserole dish along with chelo (white rice) and tahdig (crunchy crust).

Recipe tags

Chick peas Chickpea flour Chickpeas Chopped meat Complex carbs Courgettes Gondi Gondy Ground beef Ground chicken Ground meat Ground turkey Knaidelach Kneidlach Kosher for passover Kosher persian food Matza balls Meatball soup Meatballs Mince Onions Persian Persian cuisine Persian food Pesach Protein Savory Sefardi Sefardi food Sefardic Sefardic food Warm Zucchini Zucchinis