Janine Lowy strongly believes in the centrality of food to Jewish life.
“Sharing food is a ritual that nourishes connections with our loved ones and culture in a way that transcends generations,” Janine Lowy said. “Meals are a hearth around which we celebrate, reflect, rejoice and enjoy quality family time.”
Many of Janine Lowy’s fondest memories, she said, revolve around preparing and enjoying food. As a child, she savored her time in the kitchen learning family recipes. As a mother, she cherished every opportunity to make those same recipes for her own children. Now, as a grandmother, Janine Lowy uses cooking as an opportunity to inspire a connection to Jewish identity with her grandchildren — who, she hopes, will one day pass her recipes along to their children and grandchildren.
As the weather warms and the flowers blossom, Janine Winkler Lowy shared with us an Israeli-inspired recipe perfect for the Spring and Summer months: Medjool Date Gondi.
Medjool Date Gondi is a delightful Persian-Jewish dish that combines the sweetness of Medjool dates with the savory flavors of chicken and chickpea dumplings. Unique and flavorful, Medjool Date Gondi is perfect for special occasions or when you want to try something different.
Ingredients
For the Gondi (Chickpea Dumplings):
1 lb ground chicken or turkey
2 cups chickpea flour (besan)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
Salt to taste
Freshly ground black pepper
1/4 cup vegetable oil or schmaltz (rendered chicken fat)
For the Date Sauce
1 cup pitted Medjool dates, chopped
2 cups chicken or vegetable broth
1/2 cup water
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
Salt to taste
Freshly ground black pepper
For Garnish
1/4 cup chopped fresh parsley
1/4 cup chopped toasted almonds or pistachios
Instructions:
Prepare the Gondi
In a large mixing bowl, combine ground chicken or turkey, chickpea flour, chopped parsley, chopped cilantro, chopped onion, minced garlic, ground turmeric, ground cumin, ground cardamom, ground cinnamon, salt, and pepper. Mix well to combine. Using your hands, form the mixture into small dumplings or balls, about the size of a walnut.
Cook the Gondi
In a large pot, heat vegetable oil or schmaltz over medium-high heat. Add the gondi dumplings in batches, frying until they are golden brown on all sides. Remove and set aside.
Prepare the Date Sauce
In the same pot, add the chopped Medjool dates, chicken or vegetable broth, water, ground cinnamon, ground cardamom, and ground nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the dates are soft and the sauce has thickened slightly. Season with salt and pepper to taste.
Combine and Serve
Return the fried gondi dumplings to the pot with the date sauce, stirring gently to coat the dumplings with the sauce. Continue to simmer for another 5-10 minutes, allowing the flavors to meld together. Garnish with chopped fresh parsley and chopped toasted almonds or pistachios before serving.
Serve and Enjoy
Serve the Medjool Date Gondi hot, accompanied by steamed rice or flatbread and perhaps a simple side salad. Enjoy this unique and flavorful Medjool Date Gondi dish that strikes the perfect balance between sweet and savory flavors!
Published by: Khy Talara
