Cook the pasta in a large pot of salted water according to package instructions until al dente, about 8-10 minutes. Drain and drizzle with olive oil.

Sauté the onions in olive oil in a large skillet over medium heat until translucent and fragrant, about 5 minutes.

Add ground beef to the skillet, cook for 5-7 minutes until browned, breaking it apart with a spatula.

Season with allspice, cinnamon, salt, and black pepper. Add tomato sauce and simmer for 3-4 minutes.

Combine yogurt, tahini, garlic, dried mint, and lemon juice in a medium bowl, mixing by hand.

Toast pine nuts in a small pan over medium heat for 3-5 minutes until golden and fragrant.

Assemble by layering pasta, beef mixture, and yogurt sauce, then topping with pine nuts and fresh herbs.