RFCJ RECIPE ARCHIVE
Posted by : Schelly Dardashti Chicken Soup #8, Persian Chickpea: Abgush-e-Gonde - meat
Here is the recipe for Abgush-e-gonde, or chicken soup with chickpea meatballs: The Jewish community calls these "gonde" (gond-dee), but the Persians call it "kufteh-ye ard-nokhodchi," nokhodchi are chickpeas or garbanzo beans. In middle eastern stores there are two types of chickpea flour, or ard-e-nokhodchi. One is raw, one is roasted. For this you want the roasted kind, much more flavorful. 2 large onions 1 pound lean ground beef, veal (if you are into that) or even chicken 1 tsp salt 1/2 tsp pepper (or more, Persians like it peppery) 1 tsp turmeric (color and fragrance) 2 cups chick-pea flour 2 tablespoon vegetable oil or a parve margarine Grate 1 1/2 onions, mix with ground beef, add salt, pepper, turmeric chick-pea flour. Work well with your hnds, adding a bit of water here and there until it is smooth and is not sticky. Shape into small balls, about the size of an apricot (in our family). Persian women use a unique flipping motion of one hand and wrist to make a perfectly smooth ball. This can now be cooked in the chicken soup. Any recipe would be o.k. Mine is composed of the chicken (only breast for the chicken to be eaten, and a bunch of wings, for flavor), onion, and still true to my Ashkenazi tradition, carrots and celery -- not used by Persians, and a handful of chickpeas and several potatoes cut-up. This is cooked quite well, with water, of course, and becomes a flavorful, concentrated broth. The meatballs are added and cooked, takes about 1 hour simmering on stove. Another method, which I never saw in Jewish homes but learned from non-Jewish cooks, is to take a few cups of the broth, add about 1/4 cup lime juice, 2 tsps sugar and 1/2 tsp saffron or turmeric. Saute the meatballs, then add the broth, juice, sugar and saffron or turmeric. and simmer the meatballs in this. The use of sugar marks it as not very Jewish. Persian Jewish food is not particularly sweet, and runs to sweet and sour, or sour. Some of the meatballs are served as appetizers, with bread and "sabzi" (various herbs: mint, tarragon, basil, etc.), while people are sitting around before dinner, waiting for latecomers, etc. To serve as a meal, pur the meatballs on a platter, put the chicken in another platter, serve the broth in a tureen, along with a huge platter of steamed white rice, or "chelo." One places rice in a large soup dish, followed by a ladle of broth with a piece of potato and chickpeas, takes some chicken and a gonde and digs in. Many people sprinkle ground dried limes, or limoo omani, onto their soup. It is an acquired taste. The whole dried limes as well as ground are found in middle eastern stores. Of course, this would only be one dish served at the meal. Generally there will be two stews and a white rice, or a mixed rice (with vegetables and small pieces of meat or chicken). The number of dishes grows exponentially as more people are expected. For about 30-40 people there would 3 or 4 different stews, several mixed rices (polo) as well as white (chelo), perhaps a baked fish/turkey/chickens, as well as salad. Sorry for the long post. Once I start thinking about this stuff, it is hard to let go. Schelly Dardashti dardasht@ix.netcom.com
