For the merguez meatballs:
800g lamb mince (at least 20% fat)
1 tbs fennel seeds (optional)
1 tsp ground cumin
1 tsp ground corianter
1 tsp ground cinamon
1 tsp sweet smoked paprika
3 tbs red harrisa paste
2 minced garlic cloves
1 tsp oregano
Good pinch salt
150g risoni (or orzo)
120g puy lentils
2 aubergines
1 red pepper
For the spicy tomato sauce:
1 small onion
1 stick of celery
2 cloves of garlic
1/2 red pepper
300ml tomato passata
150ml chicken stock – or water
1 tbs red wine vinegar
A good pinch of sugar
2 tbs red harissa
Large bunch of parsley
Salt and pepper
For the ricotta sauce:
250ml ricotta
125ml Greek yoghurt
1 tbs olive oil
Squeeze of lemon
Salt and pepper
For the flatbreads:
See recipe here for leavened flatbreads, or for unleavened use the following ingredients:
250g strong white bread flour
250g ’00’ flour or plain white flour
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp nigella seeds