For mante, combine all ingredients except wonton wrappers in a bowl and season to taste with sea salt. Place a heaped teaspoon of filling in the centre of each wonton wrapper, brush edges with water, fold wrapper in half and join ends together, pressing to seal.
Whisk together yoghurt, egg yolk, cornflour, rice and mint in a bowl, pour into a large saucepan and bring to a simmer (do not let it boil) over medium heat. Add mante and cook for 3 minutes or until mante float to surface. Ladle soup into bowls, drizzle with olive oil and serve with Lebanese bread.
Note Wonton wrappers are available in the
refrigerated section of Asian grocery stores.