Yoghurt soup with meat dumplings (Shish barak)

Dumplings

• 300 g flour, plus extra for dusting
• 150 g milk
• 50 g oil
• 2 pinch salt
• 3 sprigs fresh parsley, leaves only
  or 3 sprigs fresh mint, leaves only
• 50 g onion, cut into quarters
• 100 g beef, finely minced
• 1 pinch Arabian spice mix
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground white pepper
• 20 g pine nuts (optional)

Soup

• 20 g olive oil
• 10 sprigs fresh coriander, roughly cut
  or 20 sprigs fresh mint, leaves only
• 3 garlic cloves
• 1500 g yoghurt
• 2 tbsp cornflour (starch) (35 g)
• 1 pinch salt, adjust to taste