• ½ kg of meat (about 3 cm big)
• 1 glass of chickpeas
• 6 glasses of water
• 1 dessert spoonful of salt

• 5 glasses of broth
• 1 glass of tarhana
• 1 teaspoonful of salt

• 3 large onions
• 3 soup spoonful of butter
• 1 soup spoonful of tomatoe paste
• 1 teaspoonful of salt

Preparation

Soak chickpeas in water 8 hours prior to cooking. Wash it with the meat and put it on fire. When it boils skim off any scum. Close the lid and cook until it gets soft. Sprinkle some salt and cook 5 more minutes. Remove from the fire. Get 5 glasses of broth from the boiling meat, and put it into a pan. Get 2 glasses of broth and whip the tarhana and put the rest of the broth on fire. When it boils add the tarhana stirring. Boil until it thickens, and then pour on a tray and freeze. Fry the onions in oil, put some tomatoe puree and stir. On the tarhana, that is frozen, put the meat and the chickpeas first and on top arrange the hot onions. Serve it.