Gondi (dumpling)

Type Dumpling
Course Appetizer or side dish
Place of origin Iran
Main ingredients Meatballs (lamb or chicken)
Cookbook: Gondi  Media: Gondi

Gondi (go-n-dee), sometimes spelled as gundi,[1][2] is a Persian Jewish dish[2] of meatballs[3] made from ground lamb, veal or chicken[2] traditionally served on Shabbat. Lime is sometimes used as an ingredient.[4] 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.[5]


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.[5][6]


Gondi recipes typically include some form of ground meat, chickpea flour[2] (which may be prepared using toasted chickpeas), shredded onions, ground cardamom, and salt.

See also


  1. Murphy, Kate (March 10, 2012). "Catching Up With the Chef Yotam Ottolenghi". The New York Times. Retrieved November 5, 2016.
  2. 1 2 3 4 "Ruth Taber: Chickpeas star in Rosh Hashanah dishes". El Paso Times. September 20, 2016. Retrieved November 5, 2016.
  3. "The Stuff Of Tradition". The Jewish Week | Connecting The World To Jewish News, Culture & Opinion. March 2, 2016. Retrieved November 5, 2016.
  4. "The food travels of London's top chefs". Evening Standard. October 4, 2016. Retrieved November 5, 2016.
  5. 1 2 "Iranian Jews' delicious obsession with Gondi - Iranian American Jews". Retrieved 5 November 2016.
  6. http://www.persianrabbi.com/content/view/320/48/
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