# Prepare the dough at first. Put 1 + 1/2 cups
flour into a deep bowl, make a pool in the middle, break the eggs into the pool, add salt on it. By adding the remaining 1/2 cup of
flour and warm water, make the dough reach to the right consistency.
# Cover the dough and rest it for half an hour, meanwhile prepare the filling. Put the vegetable oil into a teflon covered skillet and make it hot. Add finely diced
onion in it. When the
onion softens, add the ground meat in it. When the meat soaks the broth totally, add salt and black
pepper in it and remove the skillet from the stove.
# After resting the dough for half an hour, divide it into 2 equal pieces. Roll each of the dough pieces by a rolling pin as thinly as you can. Put one of the rolled out dough pieces aside and then place
chickpea sized meat mixtures onto the remaining dough piece with some spaces between each of the meat pieces. Cover the remaining dough piece over the first one, after placing all of the meat mixture.
# Cut the prepared dough layers by a knife into squares by getting the meat pieces stay in the middle of the squares.
# Rest the pieces for a while to dry the meat pieces in them. Put 1/3 cup vegetable oil into a pot and make it hot. Then, add
flour in it and roast, until the smell of the
flour goes away totally. Add
tomato paste and dried mint on it and sauté it for a while more.
# Add 10 cups of hot water onto the mixture carefully. Add 1 + 1/2 tsp salt. When the mixture reaches to boiling point, add the prepared dough pieces in it.
# Meanwhile, whisk the
yogurt with 1 cup water. Take 1/2 cup of soup from the pot and add it into the mixture of
yogurt and water, to make it warm. When the dough pieces start to stand on the surface of the soup, add the
yogurt mixture in it. Boil it for 5 more minutes, and then remove it from the stove.
