Ingredients (Serves 6)
8 cups meat or chicken broth
2 tablespoons flour
½ kg yogurt
1 egg
250 gr black meat for greens
1 tablespoon plain butter
1 teaspoon black pepper
Salt

For the ear
1 egg 3 cups flour
2 tablespoons plain butter Salt

Preparation
After frying the flour in a spoonful of oil in the pot, add chicken or meat broth and let it boil. When the flour smell disappears, break 1 egg into the yogurt and beat it well. Wet this mixture with boiling water in the pot and slowly add it to the pot. On the other hand, the meat for the green meatballs is kneaded with black pepper and salt, rolled into a roasted chickpea-sized ball and cooked in a pot. The dough is kneaded to the consistency of an earlobe by putting flour, eggs and salt in a tray, rolled out thinly and cut into triangles called ears, then fried in two spoons of oil until they turn pink. These ears are added to the hot soup and served with a sauce prepared with mint added to the heated oil.