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Combine the ground meat, onion, salt and spices and blend into smooth mixture, keep in fridge for later use.
In a stand electric cake mixer, add flour, salt and olive oil and mix with dough mixer add water 1 tablespoon at a time until it holds together and you have a soft dough.
Transfer to a flat counter top and knead with hand to obtain more softer dough.
Cover dough with plastic wrap and keep in Tupperware for 1-2 hours.
Sprinkle some flour over counter top surface and roll out a large thin of dough.
Cut the dough with rolling cutter first Vertical line then Horizontal line.
Put a small piece from meat stuffing in the middle of each square dough, and pinch the two sides to stick and stand.
Coat the bottom of baking pan generously with oil and arrange the manti side by side.
Spray with olive oil the top.
Bake in a preheated oven at 350 degrees F until the bottom and tops of the manti are slightly browned.
Heat the chicken broth and blend the tomato paste.
Pour over the baked manti in the baking pan and continue baking until manti absorbs the sauce, about 15 minutes.
Serve by placing hot manti into individual plate, top with yogurt sauce and sumac.