Peel and finely chop the 3 small onions and 5 garlic cloves.

Combine the onions, garlic, salt, black pepper, paprika, ground coriander, tomato paste, tomato purée, and vegetable oil in the large mixing bowl.

Stir the sauce mixture until evenly combined.

Bring 2.8 l of salted water to a boil in a large pot on the stovetop.

Pour the prepared tomato mixture into the boiling water and stir well.

Simmer the sauce for 15 min.

Cut the 4 small potatoes in half and add them to the sauce.

Cook the potatoes in the sauce for 10 min.

Crack the 5 eggs into the large mixing bowl and add 1 tsp of salt.

Beat the eggs and salt until homogeneous.

Add 1 tsp of baking powder and stir it into the egg mixture.

Gradually add the 450 g medium wheat semolina while mixing until a thick, cohesive mixture forms.

Rest the semolina mixture for 10 min.

Use a tablespoon to form loose round dumplings without pressing or compacting the semolina mixture.

Drop the dumplings gently into the simmering sauce.

Cover the pot and cook the dumplings for 10 min.

Keep the pot covered briefly until the sauce soaks into the dumplings and they become swollen and soft inside.