Nouacers

Instructions

1. Mix the semolina, salt and olive oil in a bowl, then gradually add the lukewarm water while kneading until you get a soft, non-sticky dough.
2. Shape small rolls 1 cm thick, then cut them into 3 to 4 cm pieces and roll them between your palms to form small sticks.
3. Sauté the sliced onion and garlic in olive oil for 5 minutes, until translucent.
4. Add the peeled, chopped tomatoes, the tomato paste and the paprika, then pour in the broth and bring to a boil.
5. Drop the nouacers into the simmering broth and cook over low heat for 10 to 12 minutes, stirring from time to time.
6. Adjust the seasoning, sprinkle with parsley and serve piping hot with lemon wedges.