Preparation
Place the soaked chickpeas and batter in a pressure cooker and cook thoroughly in water. On the other hand, add the egg and salt to the yoghurt -which is added so that it does not curdle- and whisk it. Add the whisked yoghurt to the chickpeas and pounded wheat that have started to boil, boil for a couple of minutes and then remove from the heat. It is usually eaten cold, but it can also be eaten hot, with a spoonful of oil and red pepper flakes and mint on top.

*Derived from the Arabic word leben (milk).

Source: The Flavor That Comes from Tandoori / Lütfiye AKALIN