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In a large bowl combine flour, salt, water, and olive oil. Mix until it forms a uniform and elastic dough. If too sticky, add more flour as needed. Cover and leave to rest for 20-30 minutes.
In a separate bowl, combine meat, onion, parsley, salt, pepper, paprika, cinnamon and silan. Mix well. Form small meatballs weighing 12-13 grams.
Divide dough into 3, flour a work surface and roll each part into a thin rectangle. It is important that the dough is not thick. Cut squares measuring 2-inches. Place a ball of meat in the middle of each square and close into a boat shape.
Heat the oven to 390℉/200℃. Grease a 12-inch/34-cm diameter pan and place the dumplings in the pan. Brush the dumplings with olive oil and bake for about 25 minutes until golden.
In a small bowl mix the boiling water with tomato paste, salt and pepper. Remove the pan from the oven after 25 minutes and pour the sauce over the dumplings. Return to the oven for another 10 minutes.
Heat olive oil in a pan, add garlic, mint and chili and fry for a few seconds until the garlic turns golden, careful not to burn. Pour over dumplings.
Serve dumplings hot with tahini and tomato sauce and sprinkle with parsley.