INGREDIENTS • 500 gr. strained yoghurt • 1 egg • 1 spoonful of fl our • 5 spoonfuls of coarsely ground wheat • 1 cup of pre-bathed chickpeas • dried spearmint and butter • 1 clove of garlic • meat broth Mix the egg yolk, fl our, yoghurt, wheat, ground garlic and chickpeas in the meat broth and stir until the mixture is brought to a boil. Melt the butter in a separate pan. Add dried spearmint to the butter. Pour the butter into the soup.