Step 1

Heat olive oil in a frypan over a medium heat and brown meatballs all over. Remove meatballs from pan and set aside.

Step 2

Add onion and garlic to pan. Cook gently, stirring, for 5 - 8 minutes or until the onions have softened.

Step 3

Whisk flour, salt and ras el hanout spice mix into the onion mixture.

Step 4

Gradually add the chicken stock to the pan, whisking to form a thickened sauce.

Step 5

Stir half of the yoghurt into the sauce and heat through.

Step 6

Return the meatballs to the pan, simmer in the spiced sauce for 7-10 minutes or until meatballs are cooked through.

Step 7

Add to the pan half of the lemon zest and 1 Tbsp lemon juice (or to taste) and stir through.

Step 8

Meanwhile, to make the zesty yoghurt, mix together the remaining yoghurt and lemon zest with a pinch of salt.

Step 9

Serve the meatballs topped with the zesty yoghurt sauce, pomegranate seeds and a handful each of the freshly chopped mint and parsley.

Step 10

Serve with Turkish pide and a fresh green salad.