Title: Abe Gusht Gondhi Nochodi (Veal & Chick-Pea Du
Categories: Soup Poultry Israel Jewish Persian
Yield: 8 Servings

SOUP
10	c	Water
1/4	ts	Ground turmeric
1/8	ts	Pepper
1	ts	Salt, or to taste
3	lb	Chicken parts - legs, thighs breast-loose skin & fat discard
1	c	Chick-peas. soaked in water overnight & drained
SOUP
1 1/4	c	Toasted chick-peas (nachochi -- see NOTE)
1	lb	Lean veal, ground
1	tb	Corn oil
1/4	ts	Pepper
1/8	ts	Ground turmeric
1/2	ts	Ground cardamon
1	ts	Salt
1	md	(1/2 c) onion, grated
2		Or 3 Tbs water, as needed

(Veal and Chick-Pea Dumplings in Chicken Soup)

The title does not do justice to nuances and importance of this dumpling soup dish, assembled in Persian manner. This is a popular recipe for festivals and special occasions when large quantities of food are needed. The dumpling plate is beautifully decorated w/scallions, sliced tomatoes, and green pepper strips.

1. Bring water for soup to a boil in a large pan and add all the other ingreds. Cook over moderate heat for 35 mins in preparation for dumplings. Remove chicken pieces and set aide. 2. Mix all dumpling ingreds together preferably by hand, to make a moist but firm dough. Prepare dumpling balls 2-inches in diameter. This makes 10 balls. Add these one at a time to the simmering soup and cook, uncovered, over low heat for 20 mins. Serve soup warm, chicken and dumplings separately but at same time.

VARIATION: One pound of ground chicken equally divided between breast and dark meat or ground beef may be substituted for veal. NOTE: Toasted chick-peas can be purchased in Middle East groceries. The chick-peas can be eaten out of hand like peanuts; they have a dry nutty consistency. Persians grind then into flour; they are used in several dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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