👨‍🍳 作り方

1. 1

   In a food processor, pulse the onions until finely minced. Transfer to a large bowl.

   💡 プロのコツ: Alternatively, mince onions by hand.
2. 2

   Add the ground chicken, chickpea flour, olive oil, salt, pepper, and cardamom to the bowl with the onions. Mix well until a thick, pasty dough forms. If too dry, add a tablespoon of cold water at a time.

   💡 プロのコツ: Do not overmix the chicken mixture.
3. 3

   Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours, to allow the flavors to meld and the mixture to firm up.

4. 4

   While the gundi mixture chills, prepare the broth. In a large stockpot, combine chicken stock, turmeric, chopped carrots, and chopped celery. Bring to a boil, then reduce heat to a simmer.

5. 5

   Remove the gundi mixture from the refrigerator. Moisten your hands with cold water and form the mixture into 2-inch diameter balls. You should get about 6 large gundi.

   💡 プロのコツ: Using wet hands prevents sticking.
6. 6

   Gently add the gundi balls, one by one, into the simmering broth. Ensure they are fully submerged.

   💡 プロのコツ: Avoid overcrowding the pot; cook in batches if necessary.
7. 7

   Cover the pot and simmer for 30-40 minutes, or until the gundi are cooked through and tender. The gundi will plump up as they cook.

8. 8

   Remove the cooked vegetables from the broth if desired, or leave them in for a heartier soup. Taste and adjust seasoning of the broth if needed.

   💡 プロのコツ: Serve the gundi in bowls with plenty of broth and a sprinkle of fresh herbs.