10 cups water
¼ teaspoon ground turmeric
1 teaspoon salt, or to taste
3 pounds chicken parts-legs, thighs, breast - loose skin and fat discarded
1 cup dried chick-peas, soaked in water overnight, drained
1¼ cups ground, toasted chick-peas
1 pound lean veal, ground
1 tablespoon corn oil
¼ teaspoon pepper
teaspoon ground turmeric
½ teaspoon ground cardamom
1 teaspoon salt
1 medium onion, grated
2-3 tablespoons water as needed
- Bring the water for the soup to a boil in
a large pan and add all the other ingredients. Cook over moderate heat
for 35 minutes in preparation for the dumplings. Remove the chicken
pieces and set aside.
- Mix all the dumpling ingredients 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 minutes.
the warm soup, chicken and dumplings separately but at the same time. Serves 8.
One pound of ground chicken equally divided between breast and dark meat or
ground beef may be substituted for the veal.