Ingredients (Serves 6)
250 gr. pieced meat
1 cup boiled chickpeas
1 tablespoon tomato paste
8 cups meat broth
Salt

For the ear
2 cups flour
200 gr. lean ground meat
½ teaspoon black pepper
Salt

Preparation
Put the flour on a tray and add a pinch of salt and knead the dough to the consistency of an earlobe with the help of water. The oatmeal that is opened by making the dough is cut into 1 cm squares and the stuffing prepared with minced meat, black pepper and salt is put inside and first the two ends are brought together to form a triangle shape, then the edges of the triangles are brought together to form a bundle. The baking tray is oiled and the prepared ears are baked in the oven at medium heat for 10 minutes. Pieces of meat are placed in a pot and cooked until it gives its own water and shrinks. After adding oil and roasting, tomato paste is added and the roasting process is continued with the meat, water is added, and when it boils, previously boiled chickpeas and salt are added. After boiling for a couple of minutes, the baked ears are added to the pot and when they soften, they are removed from the heat and added to the soup and served hot.