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1
To make the dough, combine flour and a pinch of salt in a large bowl. Make a well in the center and mix in oil and 1 cup water. Stir until combined. Turn out onto a lightly floured work surface and knead for 8 mins, until smooth and elastic. Cover and set aside at room temperature for 30 mins.
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2
Preheat oven to 400u00b0F. Lightly grease 2 medium baking pans.
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3
Meanwhile, to make the beef filling, combine all ingredients in a large bowl and season. Set aside.
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4
Roll out dough on a lightly floured work surface until 1/8 inch thick. Cut into 3 1/2 inch squares. Place a heaped tsp of filling into the center of each square. Wet edges with a little water then bring up 2 opposite corners of pastry to join over filling. Bring up other 2 corners and pinch all four corners together, pressing along seams to seal.
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5
Arrange in a single layer on prepared pans. Bake for 20 mins, until starting to brown.
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6
Meanwhile, combine stock with 2 1/4 cups water, cinnamon and bay leaves in a medium saucepan. Bring to a boil and season. Pour broth over both pans of manti. Cover tightly with foil and bake for another 20 mins, until soft.
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7
Remove manti from pans. Whisk together 1/4 cup broth, yogurt and garlic. Divide manti between shallow serving bowls. Top with yogurt, diced tomato and mint. Drizzle with a little broth to serve.
