# Rest the
chickpea and
rice in separate bowls, which are full of water, for overnight. The day after, strain the
chickpea and
rice, pound them or blend without boiling.
# Add the pounded
chickpea,
rice, salt and black
pepper onto the ground meat and knead the mixture until it turns to homogenous.
#Pick
walnuts sized pieces from the mixture and roll them between your palms, place them onto a flat bench to dry them a little.
# While resting the nestings, put vegetable oil into a pot and make it hot. Then add the diced
onion in it.
# After frying the
onion, add
lamb cubes in it and roast them over high heat for about 5-6 minutes. Add 7 cups of water on it and cook for about 25-30 minutes.
# Add the nestings into the boiling soup and cook it until the nestings start to seem over the surface of the soup.
# Meanwhile, prepare the liaison. Mix the
yogurt with egg, add 1/2 cup of boiling soup on it. Pour this liaison into the soup slowly by stirring the soup constantly.
# Boil the soup less then 5 minutes, after it reaches to the boiling temperature. Then, remove the soup from the stove.
# Garnish the soups in deep service plates with dried mint and crushed red
pepper. Serve it hot.
