In a bowl, mix together the flour, baking powder, salt, eggs and water. Knead into a dough.
Let it rise covered in a warm place for around 1 hour or until double in volume.
In a separate bowl, mix the lamb, garlic, salt, pepper and parsley together.
Divide the dough into 4 equal parts and form each into a ball. Roll out each ball into 1/2 cm thick. Cut squares out of it from 4 cm.
Put 1 tbs of the meat mixture onto each square (make a ball from the meat mixture). Fold over the opposite corners and pinch together to form a canoe.
Place them in a baking dish lined with baking paper and bake on a previously pre-heated oven at 180°C for 30 minutes or until lightly browned.
In a large saucepan, bring the chicken broth and tomato paste to a boil and add the manti to it. Cook for 5 - 8 minutes.
Transfer the manti to a serving bowl and accompany with mahdzoon (Armenian for yogurt).