To make the dough, mix the fine semolina with 1 tsp salt and about 3/4 to 1 cup of warm water in a bowl. Knead until a smooth, pliable dough forms. Let it rest covered for 20 minutes.

For the filling, sauté half of the chopped onion in 1 tbsp oil until soft. Add half of the ground beef (0.5 lb) and cook until browned. Stir in the Baharat, salt, and pepper. Let it cool completely.

To shape the kubbeh, take a walnut-sized ball of dough. Wet your hands, flatten the dough in your palm, place a teaspoon of filling in the center, and seal the edges carefully to form a smooth ball.

In a large pot, heat the remaining oil. Sauté the remaining onion and celery for 5 minutes. Add the cubed beets and cook for another 5 minutes.

Stir in the tomato paste, then pour in the broth, lemon juice, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until beets are tender.

Gently drop the shaped kubbeh dumplings into the simmering soup one by one. Do not overcrowd the pot.

Cover and cook on low heat for about 25-30 minutes. The soup should thicken slightly, and the kubbeh should be tender. Adjust sweet and sour levels to taste before serving.