Merguez Meatballs with Risoni, Flatbread and Ricotta Dressing

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