In a large bowl, mix the flour, oil and salt until it becomes crumbly.
Add the water gradually, kneading well until form a dough that has an uniform surface.
Place the dough back in the bowl, cover and let it rest for 30 minutes.
Roll out the dough with a rolling pin, then cut with a round shape cookie cutter or a small cup as many circles as possible.
In a large frying pan, cook the meat together with the onions and spices. Set aside and let it cool down before using.
Place around 1 teaspoon of filling on each circle, fold the sides of the dough on each other, then fold again around to form a hat shape of the dough.
Set aside in a cookie sheet (previously lined with baking paper).
Bake on a previosly pre-heated oven at 200 °C just to get them set.
In a saucepan mix the yogurt with the cornstarch and a little cold water. Cook on high heat stirring until it boils.
Add the sheesh barak to the boiling yogurt. Let it boil on low heat for 15-20 minutes.
In a separate pan sauté the garlic and dried mint until fragant. Mix into the saucepan.
Garnish with some more dried mint, a little spicy ground red pepper, the cilantro and the pine nuts.