Sour Meatballs

Wash and soak the chick peas one night before, and cook the following day in a pressure cooker. Drain the chick pea cooking water to reuse later. Peel the onions, and then wash and dice.  Place the onions, 3 tablespoons of tomato paste, 1 teaspoon of red pepper, mince, cracked wheat and 1 teaspoon of salt and mix well.  Add flour and semolina and mix.  Make balls the size of marbles. Cook the diced meat in a pan without drying. Add the remaining 2 tablespoons of tomato paste and stir the meat a few times.  Add the chick peas, remaining red pepper and sumac juice and stir. Add the chick pea cooking water and add as much water as necessary to reach 8 cups. After the water has boiled add the salt and meatballs. Boil for 5 minutes. If boiled for longer, the meatballs will disintegrate. Add mint and turn off the burner. Serve hot. If you are not serving immediately, drain the meatballs and heat and add the water before serving.  If not, the meatballs may disintegrate.