Whisk the strained yogurt and egg in a bowl.

Soak the coarsely yarma overnight in 1 litre of water, and boil for 10 minutes. (Yarma: The product obtained as a result of separating the shell of boiled and dried wheat by pounding)

Add the chickpeas. Boil for another 5 minutes.

Add two ladles of boiling water to the whisked yogurt and egg mixture.

Carefully add the yogurt mixture to the pot and stir.

Meanwhile, melt a tbsp. of butter in a separate pan.

Add the garlic paste and dried mint and turn off the heat.

Add the garlic mint to the soup.

Add the salt and the remaining butter, and bring to the boil.