Knead the flour, lukewarm water and salt together into a smooth dough.

Cover the dough with a damp cloth and rest it at room temperature for 20 minutes.

Knead the beef mince with the grated onion, salt, pepper and allspice, then shape into small balls about 2 cm across.

Roll the dough thin and cut into small squares. Place a pinch of filling in the centre of each, fold into a triangle and press the two ends together into a ring shape.

Boil the dumplings in salted water for 8 minutes, then drain.

Whisk the yoghurt with the egg and a spoon of flour, then heat gently over low heat, stirring constantly, without letting it boil until the very end. Once it starts to bubble, add the boiled dumplings and the crushed garlic and cook for 10 minutes.

Melt the butter and briefly sizzle it with the dried mint and chilli flakes, then drizzle over the soup and serve hot.