Ingredients:
=== SOUP ===
3 lb Chicken, cut in 8 pieces
12 cup Water
2 Onions, quartered
2 Green bell peppers, sliced
Salt and freshly ground pepper
1/4 tsp Turmeric
1 Garlic clove, crushed
=== DUMPLINGS ===
4 Onions, quartered
2 cup Chickpea flour -, (to 2 1/4 cups)
1/2 lb Ground turkey or chicken grind spec
for gundi
1 tsp Salt
1 tsp Freshly ground pepper
1/4 tsp Turmeric
1/2 tsp Cardamom
Water
1/2 cup Cooked chickpeas
Instructions:
SOUP: Bring chicken and water to boil, skimming off any foam that
forms on top. Add onions, peppers, salt and pepper to taste, turmeric and
garlic. Simmer, covered, until chicken is cooked through, about 45
minutes. Cool and strain, reserving chicken and about 10 cups broth.
Remove and discard chicken skin and bones. Cut meat into bite-size
pieces.
DUMPLINGS: Shred onions with grating blade in food processor. Combine
onions and 2 cups chickpea flour and mix well. Add turkey, salt, pepper,
turmeric and cardamom and mix well with hands. Add enough water, about
1/4 cup, to make sticky dough with consistency of meatballs. You should
be able to stick your finger through it. Refrigerate 2 to 3 hours.
Dip hands in cold water and form 1 dumpling 2 inches in diameter for
testing. Bring reserved chicken broth to boil. Adjust seasoning. Add
test dumpling and simmer gently, 15 to 20 minutes. Let test dumpling
cool, then taste for seasoning and texture. If too soft, add more
chickpea flour; adjust seasoning if necessary.
Form remaining dough into dumplings 2 inches in diameter. Add
dumplings and simmer gently, covered, until cooked through and floating,
15 to 20 minutes. Add chickpeas and reserved chicken pieces and simmer,
covered, about 5 minutes. The dumplings may be served in soup or as an
appetizer, wrapped in flatbread (taftan or lavash) and sprinkled with
fresh herbs (mint, tarragon, cilantro, basil) and vinegar-pickled
vegetables.
Yields 8 servings.
Each serving with soup, chicken and chickpeas: 261 calories; 1,506 mg
sodium; 16 mg cholesterol; 6 grams fat; 39 grams carbohydrates; 17 grams
protein; 6.30 grams fiber
Recipe Source:
Los Angeles Times - 03-24-1999
Recipe from the PBS special "Jewish Cooking in America With Joan Nathan"
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2595 Calories; 158g Fat (55.0%
calories from fat); 188g Protein; 102g Carbohydrate; 21g Dietary Fiber;
895mg Cholesterol; 2937mg Sodium. Exchanges: 2 Grain(Starch); 24 1/2 Lean
Meat; 13 Vegetable; 16 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 1
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