In a large bowl, mix flour and salt. Add egg and gradually add water, mixing until a soft, smooth dough forms. Knead lightly until elastic. Cover and let rest at room temperature for 30 minutes.

In a bowl, combine ground meat, fried onion, turmeric, baharat, salt, and pepper. Mix gently until just combined. Cover and refrigerate while you prepare the broth.

Place beef bones, onion, carrot, celery, chickpeas, and water in a large pot. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 2–3 hours, skimming foam as needed. Season with salt and pepper toward the end of cooking. Strain if desired, or leave vegetables in for a rustic broth.

Roll rested dough very thin on a lightly floured surface. Cut into 2-inch (5 cm) circles. Place a small spoonful of filling in the center of each circle. Fold and pinch tightly to seal, forming half-moons or traditional dumpling shapes.

Bring a pot of salted water or strained broth to a gentle boil. Add dumplings and cook for 3–4 minutes, until they float and are cooked through.

Divide dumplings among bowls. Ladle hot broth over the top and garnish with fresh herbs. Serve immediately.