Prepare dough

1. Combine the flour, olive oil, water and salt in a large mixing bowl until a dough starts to form.
2. Knead the dough until it becomes smooth and elastic. Cover it with cling film or a towel, and let it rest for one hour.

Prepare beef stuffing

1. In a large skillet, cook the ground beef over medium heat until browned.
2. Add the finely chopped onion and cook until translucent. Stir in the seven-spice blend, black pepper, water, and salt, and continue cooking until the water has evaporated. Set the cooked ground beef aside. 

Prepare Middle Eastern dumplings

Preheat oven to 350 degrees F.

1. On a clean, lightly-floured surface, roll out the prepared dough. Cut it into small circles using a cookie cutter.
2. Add a small amount of the beef stuffing into each dough circle.
3. Fold the dough over the filling, and seal the edges by pressing them together. Pull the edges together to form the half-moon shape.
4. Place the dumplings on to a baking sheet and bake until cooked through and slightly browned, 20-25 minutes.

Prepare the yogurt sauce

1. In a pot, whisk cornstarch with a few tablespoons of the water. Once mixed, add the yogurt, egg yolk, the remaining water, and mix until smooth. 
2. Heat over medium-high heat, stirring occasionally, and then reduce heat to low just before the mixture comes to a boil. Continue to cook, stirring constantly, until the sauce thickens and approaches your preferred consistency. 
3. Add the baked dumplings to the pot, and cook until the dumplings soften, about 15 minutes.

To serve

Prepare the garlic butter: Heat clarified butter in a skillet over medium heat, add the chopped garlic and cook for 15-20 seconds. Add the chopped parsley, mix, and set aside.

Arrange your shish barak on a serving plate, and drizzle the garlic butter over top. Garnish with toasted pine nuts. Serve hot, and enjoy!