Add half a tea glass of hot water to the bulgur and let it sit for five minutes. Add eggs, flour, tomato paste and salt to the bulgur and knead until it does not stick to the hand. Break off small pieces from the dough that we rested for twenty minutes, make round meatballs and arrange them on a tray. Fry the diced meat and chopped onion in oil. Add tomato paste, salt, pepper to the roasted meat and continue to fry for three or four minutes. Then add 7-8 glasses of water on it. After adding water, add boiled lentils and chickpeas and cook on low heat for twenty minutes. Add the bulgur meatballs we prepared last, cook for ten more minutes on low heat and serve by adding dried mint and chili peppers on top.