Put around 3 cups (700 ml) of water to boil with 1 level tbsp of salt. Mix the minced meat with the black pepper, cumin, thyme, 1 egg. Add the whole wheat flour until you get a soft, sticky mixture. Shape meatballs of medium size from the mixture (with these proportions, you can make 10 pieces) that you then roll in whole wheat flour.
Drop the meatballs into boiling water and leave them there until ready. On a hot stove, in a dry container, put the white flour. Stir continuously to avoid sticking and until it turns pink.
Once ready and while still hot, mix it with the yoghurt. You should get a thick smooth porridge. To it, add some of the meatball broth in a trickle.
The aim is to get a runny mixture, so it is easier to add it to the rest of the broth. Remove the finished meatballs and put the rest of the broth back on the stove until it boils.
In a thin stream, while stirring continuously with a whisk, pour in the runny flour mixture. If you get an excessively thick mixture, add hot water while stirring to obtain the desired density. The end result must resemble a thick cream. Once the flour mixture is ready, add the meatballs.
Boil for 6-7 minutes over low heat, being careful not to burn it. The other egg, which should be at room temperature, is then mixed with the lemon juice and salt to taste. Pour it in a trickle to the fricassee. Stir well and leave for 2 minutes on very low heat.
Turn off the heat and let the dish rest for 2 min.