Goose Gondi Recipe (Abgoosht)
Take your taste buds on a journey of Persian Jewish food with this comforting and delicious wild game version of an Abgoosht Gondi Soup.
Servings: 8 servings
Ingredients
- 2 pounds ground goose or duck meat I use leg/thigh meat, but you can use breast meat
- 1 yellow onion, liquified in blender or finely chopped
- 2 Tablespoons minced garlic
- 2 eggs
- 1 Tablespoons salt
- 1 teaspoon turmeric
- 1 teaspoon ground cardamon
- 1 teaspoon black pepper
- 1 cup chickpea flour or matzo meal
- 3 quarts chicken broth
- 2 15-ounce cans chickpeas (garbanzo beans)
Instructions
- In a large bowl, mix all ingredients, except for chicken broth and chickpeas. Form 24 golf ball sized dumplings. *Remember, the turmeric will stain, so I recommend using disposable nitrile gloves on your hands.
- Please note, before you proceed to step #3 - If you are serving four or less people, consider saving and freezing half of the dumplings for another meal, and using only 2 quarts chicken broth.
- In a large pot, bring chicken broth to a simmer over medium heat. Place dumplings in the broth and simmer for 20 minutes.
- Next add 2 cans of chickpeas with liquid to the pot, gently stir so you don’t break the dumplings, and simmer for another 20 minutes.
- When ready to serve, ladle broth in a bowl with 2 or 3 dumplings per person.
