Step 1 (The Filling): Heat olive oil in a pan, add sliced onions and garlic, and sauté until soft and translucent. Step 2: Add chopped tomatoes, tomato paste, paprika, harissa, salt, and black pepper. Simmer on low heat until the sauce thickens and no liquid remains. Let it cool completely. Step 3 (The Dough): In a large bowl, mix semolina, flour, and salt. Gradually add warm water and knead thoroughly for 10-15 minutes until the dough becomes smooth, elastic, and soft. Step 4: Divide the dough into small, smooth balls. Coat them with vegetable oil, place them on a tray, cover, and let them rest for 20 minutes. Step 5 (Shaping): Grease your work surface with oil. Take a dough ball and flatten it using your oiled hands, stretching it carefully until it becomes very thin and translucent. Step 6: Spoon 2 tablespoons of the cooled filling onto the center of the dough. Fold the sides inward to form a square packet, ensuring the filling is sealed. Step 7 (Cooking): Heat a heavy skillet or tajine over medium heat. Place the Mahjouba on the hot surface and cook for 2-3 minutes on each side until golden-brown and crispy. Serve warm.