# Tutmac must be prepared days ago, and it must be used dry for cooking the soup.
# For preparing the tutmac: put 1 cup water into a deep bowl. Add salt and add
flour little by little on it, and make the mixture turn into hard dough.
# Divide the dough into 2 equal pieces and roll them out over
floured bench by a rolling pin with low thickness. Rest the dough for about 1 hour.
# Cut the rolled out dough pieces into strips, each of the strips has 1/2 inch width. Then cut the strips into squares. Rest the tutmac pieces in a dry place by turning them time to time for about 3-4 days.
# Put 2 cups
yogurt, 2 cups water, 1 egg and 1/2 cup
flour into a pot. Then, whisk it by a fork or beater, until it turns to homogenous.
# Place the pot over medium heat and boil it by stirring time to time.
# Add 7 cups of broth in it, when it reaches to the boiling temperature. When the mixture reaches to the boiling temperature, add dry tutmac pieces, boiled
chickpea and salt in it.
# When the soup reaches to the boiling temperature, turn the heat to lower degree. Boil the soup for about 7-8 more minutes, then remove the pot from the stove.
# Fill the hot soup into deep service plates, pour the hot mixture of vegetable oil and red
pepper powder over the soups.
