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SOUP
10 cups water
¼ teaspoon ground turmeric
¹/8
teaspoon pepper
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
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DUMPLING
1¼ cups ground, toasted chick-peas
1 pound lean veal, ground
1 tablespoon corn oil
¼ teaspoon pepper
¹/8
teaspoon ground turmeric
½ teaspoon ground cardamom
1 teaspoon salt
1 medium onion, grated
2-3 tablespoons water as needed
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- 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.
Serve
the warm soup, chicken and dumplings separately but at the same
time. Serves 8.
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FOOD