Gundi from Honey & Co.: Food from the Middle East (page 173) by Sarit Packer and Itamar Srulovich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on November 04, 2017

    Thanks to stockholm, both for alerting me to this dish, and for the caution about the unlisted accoutrements. Thankfully I had pretty much all of the ingredients on hand, because I certainly wouldn’t be able to find dried limes around here! However, there was no straight garbanzo flour to be found, so I subbed my garbanzo-fava flour. That’s the only change I made. All my dumplings didn’t hold together perfectly, but I doubt that was responsible. No big deal, I just had to handle them carefully. It reminded me of cooking matzoh balls, in the way they fluff up during the poaching period, and it made me wonder if adding egg might have helped them retain their structure a bit better.

  • stockholm28 on November 13, 2016

    Delicious. I had this in the restaurant a couple of weeks ago and have been dreaming about it ever since. I bought the cookbook hoping I could recreate the dish and it worked. The broth with the herbs and spices and the dumplings of chicken and chickpea flour are fantastic. Instead of purchasing ground chicken, I ground thighs in a food processor. I cut up chicken thighs into small pieces and then put in freezer for 30 minutes before chopping in food processor. This technique worked well.

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