Knead the ground meat, grated onion, washed rice, salt, and black pepper together. Roll hazelnut-sized small meatballs from the mixture, coat each one in flour, and shake off the excess.

Melt the butter in a pot and sauté the pepper paste for 2 minutes. Add four cups of hot water and bring to a boil, then add the boiled chickpeas.

Drop the meatballs one by one into the boiling sauce, and cook over low heat for 20 minutes until the rice inside is cooked and the meatballs float to the surface. Take care not to break up the meatballs while stirring.

In a small bowl, whisk together the egg yolk, lemon juice, and a dessertspoon of flour. Gradually add a few spoonfuls of hot liquid from the pot to warm the mixture, then slowly pour it into the pot. Caution: Without boiling, thicken the sauce over low heat, stirring, for 2-3 minutes.

Once the tempered sauce reaches the right consistency, turn off the heat. Divide it into bowls while hot and serve with bread on the side.