Preheat your oven to 350°F (175°C). In a large bowl, mix the flour, water, salt, and olive oil to form a dough. Knead until smooth and elastic, then cover and let it rest for 30 minutes.

In another bowl, mix the ground meat with chopped onion, cinnamon, allspice, salt, pepper, and pine nuts (if using). This will be the filling for the dumplings.

Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into small circles using a cookie cutter or a glass.

Place a small spoonful of the meat filling in the centre of each dough circle. Fold the dough over to form a half moon shape, then pinch the edges to seal. Bring the two corners together and pinch to form a hat shape.

Place the dumplings on a baking sheet and bake in the preheated oven for 15 minutes, or until they are lightly golden.

While the dumplings bake, prepare the yogurt sauce. In a large pot, whisk together the yogurt, egg, and corn starch over medium heat. Stir constantly to prevent curdling until the mixture thickens.

Add the minced garlic and dried mint to the yogurt sauce. Season with salt to taste. Once the sauce is thick and smooth, gently add the baked dumplings to the pot.

Simmer the dumplings in the yogurt sauce for 10 minutes. Serve hot, garnished with additional dried mint and a side of rice or pita bread.