# Grate the
onions, add
yogurt and semolina on it, mix and rest it for 10 minutes.
# Add ground meat, cumin and black
pepper onto the mixture. Crush the
garlic cloves with 1 tsp salt and add it into the mixture also.
# Knead the mixture for about 8-10 minutes. Cover and refrigerate it for 1 hour on the lowest layer of the refrigerator.
# At the end of the refrigerating time, pick
walnut sized pieces from the mixture. Roll them at first, then force on them a little to shape as patties.
# After shaping the meatballs, fry both sizes of them in the skillet, which is greased a little. Place them onto paper towel, after frying, to remove the extra oil of them.
# Meatballs with Semolina may be served hot with pilaf or macaroni.
