Gondi (dumpling) expense of the meat, it was a specialty for Shabbat. It is one of the few dishes credited to Iranian Jews. Gondi recipes typically include some form of ground meat, chickpea flour (which may be prepared using toasted chickpeas), shredded onions, ground cardamom, and salt. Gondi (dumpling) Gondi (go-n-dee), sometimes spelled as gundi, is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Lime is sometimes used as an ingredient. Gondi are served in chicken soup, as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens
Shakshouka "loof") that was added to IDF army rations in the 1950s. According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal, and like hummus and falafel, is a national favorite. Shakshouka Shakshouka (, , also spelled "shakshuka", "chakchouka") is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. Less commonly used ingredients include Tabasco sauce and