Good, very strong flavour of turmeric as soon as it cools, so eat very hot.
Gundi (Persian Chicken Meatball Soup)
At the heart of this intriguing soup is a matzo-ball-like dumpling made of ground chicken and chickpea flour. This recipe first appeared in our Jan/Feb 2013 issue along with the article Levinsky Market.
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Credit: Eilon Paz
INGREDIENTS
¼ cup canola oil1 lb. chicken wings
Kosher salt and freshly ground black pepper, to taste
3 medium onions (2 roughly chopped, 1 minced)
3 medium carrots, roughly chopped
2 cloves garlic, crushed
8 cups chicken stock
1 bay leaf
1½ lb. ground chicken
1½ cups chickpea flour
2½ tsp. ground turmeric
2 tsp. ground coriander
1½ tsp. baking soda
½ tsp. ground cardamom
INSTRUCTIONS
1. Heat 3 tbsp. oil in an 8-qt. saucepan over medium-high heat. Season wings with salt and pepper; cook, turning once, until browned, about 13 minutes. Add roughly chopped onions, carrots, and garlic, and cook, stirring, until soft, about 8 minutes. Add stock, bay leaf, and salt; bring to a boil. Reduce heat to medium; cook until slightly reduced, about 25 minutes. Strain broth, discard solids, and return broth to pan.2. Meanwhile, heat remaining oil in a 12" skillet over medium-high heat. Add minced onion; cook until soft, 3–4 minutes. Transfer to a bowl and mix with remaining ingredients. Using wet hands, divide mixture into six 3" balls. Bring broth to a simmer; add meatballs. Cook, partially covered, until cooked through, about 17 minutes. To serve, divide broth and meatballs among 6 bowls.
Ratings & Reviews (3)
There's nothing new under the sun. I thought I invented this dish. I made my chicken meatballs recently with sumac and garlic, potatoes and onions - put it all in the food processor and then added some chickpea flour. Poached them in salted boiling water (with a bay leaf) and they rose to the surface quickly. They were lovely.
There's nothing new under the sun. I thought I invented this dish. I made my chicken meatballs recently with sumac and garlic, potatoes and onions - put it all in the food processor and then added some chickpea flour. Poached them in salted boiling water (with a bay leaf) and they rose to the surface quickly. They were lovely.
Gundi (Persian Chicken Meatball Soup)
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 Recipe - Saveur.com){kind=link}