In a large bowl mix semolina with salt. Add oil and 1 cup water. Mix with your hands, adding more water as needed to make a cohesive, slightly sticky dough. Set aside.

Place beef in a bowl. Prepare a wide shallow pot with a light coating of oil. In a food processor or chopper, finely chop onion, garlic, parsley and cilantro. Place about a tablespoon of mixture into the prepared pan. Add remaining mix to the beef with turmeric, paprika, Jamie Geller Baharat, salt and pepper. Mix until combined.

Turn heat to medium flame under pan. Once the oil begins to shimmer, add turmeric, paprika, Jamie Geller Baharat, salt, chicken soup mix, and pepper. Stir and add water. Bring to a simmer uncovered.

Prepare dumplings next to soup and add to the broth as they are formed. Take a large piece of dough. Flatten in your hand. Add a bit of the beef mixture, fold the dough over and seal edges well, using water if needed. Add to broth and repeat with remaining dough and meat. Stirring carefully to make sure the dumplings don't stick to the bottom or each other. 

Cover pot and simmer for 30 minutes.  Serve over rice if desired.