Make the filling: In a medium pot, fry the onions in the olive oil until sauteed. Add the cumin, turmeric, vegetable bouillon powder, salt, pepper, lemon juice, sugar and fish.

Fry, using a spatula to break up any lumps. When evenly combined and cooked through, 6-7 minutes, remove from heat and let cool.

Combine the onions, cilantro, jasmine rice, semolina, garlic powder, vegetable bouillon powder, salt and pepper in a bowl with the minced fish. Mix well and set aside.

Assemble the arouk: Form two tablespoons of the outer mixture into a ball. Then flatten in your palm, and create a hollow indent in the center. Place a heaping teaspoon of the filling in the center. Gently seal the outer layer around and use your palms to roll into a ball, approx 2 ½” wide and 1” thick. Repeat until you have used up all the filling and covering. Arrange the arouk on a tray and refrigerate for 30 minutes, so the balls retain their shape.

Fry the arouk: heat the oil in a large, stainless steel pot over medium heat. Add 5-6 arouk to the pan at a time, frying evenly on both sides until golden brown. Remove with a slotted spoon and transfer to a paper towel lined plate. Repeat with the remaining arouk. Serve fresh.