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
Haleem takes about 6 hours to be completed. However, haleem preparation varies in different regions. A high-calorie dish, haleem provides protein from the meat and fibre and carbohydrates from the various combinations of grains and pulses. Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root or green chilies. In some regions of Pakistan, Haleem is eaten with Naan or with any type of bread or rice. Haleem Haleem is a stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it always includes