Leave the wheat in hot water for 2 hours to wash and open. Boil for 45-50 minutes until the wheat is well opened and drain the water. In a soup pot, whisk together the egg and flour. Add yogurt, 3 glasses of broth, boiled wheat and salt on it. Cook over low heat, stirring constantly, until it boils. If our soup gets too thick, add 1-2 cups of water. Serve by adding chili peppers and mint burned in butter.