INGREDIENTS

INSTRUCTIONS

SOUP: Bring chicken and water to boil, skimming off any foam that
forms on top. Add onions, peppers, salt and pepper to taste, turmeric
and garlic. Simmer, covered, until chicken is cooked through, about
45 minutes. Cool and strain, reserving chicken and about 10 cups
broth. Remove and discard chicken skin and bones. Cut meat into
bite-size pieces. DUMPLINGS: Shred onions with grating blade in food
processor. Combine onions and 2 cups chickpea flour and mix well. Add
turkey, salt, pepper, turmeric and cardamom and mix well with hands.
Add enough water, about 1/4 cup, to make sticky dough with
consistency of meatballs. You should be able to stick your finger
through it. Refrigerate 2 to 3 hours. Dip hands in cold water and
form 1 dumpling 2 inches in diameter for testing. Bring reserved
chicken broth to boil. Adjust seasoning. Add test dumpling and simmer
gently, 15 to 20 minutes. Let test dumpling cool, then taste for
seasoning and texture. If too soft, add more chickpea flour; adjust
seasoning if necessary. Form remaining dough into dumplings 2 inches
in diameter. Add dumplings and simmer gently, covered, until cooked
through and floating, 15 to 20 minutes. Add chickpeas and reserved
chicken pieces and simmer, covered, about 5 minutes. The dumplings
may be served in soup or as an appetizer, wrapped in flatbread
(taftan or lavash) and sprinkled with fresh herbs (mint, tarragon,
cilantro, basil) and vinegar-pickled vegetables. Yields 8 servings.
Each serving with soup, chicken and chickpeas: 261 calories; 1,506 mg
sodium; 16 mg cholesterol; 6 grams fat; 39 grams carbohydrates; 17
grams protein; 6.30 grams fiber
Recipe Source: Los Angeles Times - 03-24-1999 Recipe from the PBS
special "Jewish Cooking in America With Joan Nathan"
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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