# Wash the
chickpeas and rest them in clean water for overnight. The day after, boil them until they soften.
# Add 8 cups of water onto the
chicken thighs and let it boil.
# Add 5/6 cup hot water onto the bulgur, rest it for 10 minutes. And then, add grated
onion, cumin, salt, black
pepper and crushed red
pepper on it.
# Start to knead the mixture. Add
flour little by little during the kneading. Make the mixture reach to the right consistency, without sticking to your hands.
# Pick pieces, each of them is bigger than
walnut, from the dough and roll them. Place the balls onto a plate, which contains some
flour on it, and shake the plate to cover the balls with
flour.
# Remove the bones of the
chicken thighs and pick the thighs into too small pieces.
# Put vegetable oil into a pot and make it hot. Then, add
flour on it and roast the mixture for about 2-3 minutes and then add the grated
tomato on it.
# Sauté the mixture for about 1-2 more minutes. Add the water which you boiled the thighs in, into the mixture at once and add the prepared balls also.
# 10 minutes later, add the picked thigh pieces and boiled
chickpea on it.
# Meanwhile, whisk the mixture of
yogurt, pounded
garlic and 1 cup water. When the soup reaches to the boiling temperature, add this mixture into the soup slowly and sprinkle salt. Cook it for 5 more minutes by stirring.
# Sprinkle the dried mint finally, stir and remove the pot from the stove and serve hot.
