Mix the flour, salt, and water to form a soft dough. Work into a ball and allowthis to rest, covered, while making the filling.
Make the filling:
Cook diced yellow onion in a little olive oil to translucent. Add the ground beef or lamb, season with salt and cinnamon, allspice, or 7 Spice. Cook until no pink remains, breaking up the meat into fine pieces, about 8 minutes. Set aside to cool.
Roll and cut the dough.
Roll the dough thin, about 1/8-inch thick. Cut 2-inch circles using a round cutter,a glass, or jar top. Cut the circles very close together to use as much dough as possible. Pull up the scraps, knead, and set that aside, covered, to roll again for a second round.
Fill and shape the tortellini.
Turn the cut circle over so the more moist side faces up. This will allow the seams to stick together better when closed. Place just a tiny bit of meat filling, less than a teaspoon, in the center of the circle.
Fold the dough over top of the filling in half, like a tiny empanada or calzone, and press the edges of the dough together. Be sure that the filling stays in place as you bring the dough edges together.
Lift the dough pouch and bring the ends together and press to seal. It helps to use your finger as a “post”: bring the ends around the finger and press to seal. Repeat with all of the dough. There may be some filling leftover. Place the finished tortellini on a parchment-lined sheet pan.
Make the yogurt soup.
Mix the cornstarch and water in a small bowl.
In a medium saucepan or soup pot, whisk the yogurt, cornstarch mixture, salt, lemon juice, and minced garlic. Stirring constantly, warm the yogurt over medium-low heat.
Gently add the tortellini, which are somewhat delicate, to the yogurt mixture. Keep the tortellini as separate as possible so they don’t stick together. Gently stir the mixture to warm through, without boiling, about 10 minutes.
Gently spoon the tortellini into individual serving dishes. Spoon some yogurt soup over and around them. Garnish with a drizzle of olive oil, dried crushed mint, fresh mint, and pine nuts. Serve immediately.