-Combine the meat, onion, garlic, parsley, and spices. Mix well and form into small balls the size of grapes. Place in a baking pan.
-Bake at 350˚F (180˚C) until browned, about 15 to 20 minutes. You can also pan-fry them.
-In a skillet, heat the oil and saute the onion and garlic until they are golden brown.
-Add the tomato paste and stock.
-Mix in the salt, paprika, and hot red pepper. Bring the mixture to a boil.
-Gradually add semolina all-purpose flour, stirring. Cook, stirring constantly, until well combined, about 5 minutes.
-Add the cooked meatballs and return to a boil, then remove from heat.
-Garnish with some dried or fresh mint, as desired.
- Moroccan and Tunisian cuisines are famous for using pickled lemons and olives. The pickles are not only served on the side, but also incorporated into the dishes.