The dough for kesme soup is not filled like Turkish dumplings or cut into strips like egg noodles; it is rolled thin, cut into small diamond shapes, and added to the soup at the very end. The dough must be kneaded until firm, because soft dough breaks apart as it boils and clouds the soup. In Erzurum, it is cooked with meat broth in winter and sometimes with chickpeas alone in summer.
Knead the flour, egg, water, and salt until you have a firm dough that does not stick to your hands. It should be firm enough to resist leaving an indentation when pressed with a finger; soft dough will dissolve in boiling water.
Roll the dough on a floured work surface to a thickness of 1 millimeter. First cut it into 2-centimeter-wide strips, then cut diagonally to make diamond shapes. Arrange the pieces in a single layer on a floured tray.
In a pot, cook the cubed meat until it releases and reabsorbs its juices, then brown the edges. Add the diced onion and cook until translucent, then stir in the tomato paste for 1 minute until its raw smell disappears.
Add the hot water and chickpeas and bring to a boil, then simmer over low heat for 25 minutes. Add the salt when the meat separates into strands under the pressure of a fork.
Bring the soup to a rolling boil. Shake the cut dough pieces to remove excess flour, then add them. They will rise to the surface and turn dull in 5 to 6 minutes; boil for 2 more minutes, then turn off the heat.
Melt the butter in a small pan, stir in the mint and black pepper for 10 seconds, then pour it over the soup before the mint darkens.
Rest the dough, covered, for 30 minutes. Keep the cut pieces separated on a floured tray; dough piled on itself will stick and fall into the soup in clumps.
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