In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped Swiss chard and sauté, stirring occasionally, until it releases its liquid and turns a deep green color, about 45 minutes. Once fully wilted and dry, transfer to a food processor and pulse a few times until finely chopped.

In the same pot, heat another drizzle of oil over medium-high heat. Sear the beef cubes on all sides until deeply browned, about 4 minutes per side. Remove and set aside. Lower the heat to medium, add the onions, and sauté until golden and fragrant, about 10 minutes. Return the beef to the pot along with the cooked Swiss chard, chopped cilantro, garlic, turmeric, and black pepper. Pour in enough water to fully submerge the ingredients and bring to a gentle boil. Stir in the soaked white beans, reduce the heat to low, cover, and let simmer for 40 minutes.

Meanwhile, in a mixing bowl, combine the semolina, eggs, minced lamb fat (or ground meat), garlic, paprika, black pepper, and turmeric. Knead the mixture until it forms a smooth, cohesive dough. Shape into small, medium-sized dumplings and gently place them into the simmering stew. Cover and cook for another 40 minutes, adding more water as needed to keep everything submerged.

After the stew has simmered for a total of 1 hour and 20 minutes, add the potatoes and continue cooking for another 35 minutes, or until they are fork-tender and the beef is melt-in-your-mouth soft. Taste and adjust seasoning as needed.

Serve hot with a generous side of couscous. Enjoy!