Finely chop your parsley and cilantro. Chop one onion finely and slice the other as thinly as you can manage. Finely mince the garlic or put it through a garlic press.

Bring one liter or 4 ¼ cups water to the boil in a large pot. Season with ½ teaspoon salt and add in the rice. Boil for seven minutes then drain the rice and set aside to cool.

Repeat the process with the lentils but reduce the heat to medium after you add them to the boiling, salted water and cook for 20-25 minutes, or until the lentils are just cooked. Drain, rinse and set aside to cool.

In a large mixing bowl, combine the cooled rice, lentils, ground lamb, herbs, flour, turmeric, and a generous sprinkling of sea salt and freshly ground black pepper.

Shape the mixture into 12 large meatballs. Traditionally, they should be rugby ball-shaped but I made mine round.

Drizzle a few tablespoons of olive oil into a large deep saucepan with a lid and gently fry the sliced onions until they soften and start to color slightly.

Add in the teaspoon of ground turmeric and the garlic and fry for a few more minutes.

Pour 1 liter or 4 ¼ cups water into the saucepan then add in the tomato purée and stir well. Sprinkle on some more fine sea salt and freshly ground black pepper.

Add the can of chopped tomatoes and bring to the boil, then turn the fire down to a medium heat. Carefully add the meatballs to the pan, one by one.

Partially cover the pan with the lid, leaving it slightly ajar, and cook the meatballs for 1 ¼-1 ½ hours.

Once the cooking time is done, taste and add more salt and pepper, if necessary. Sprinkle on some chopped green onions. Serve with yogurt and flatbread.