1. Pour 3 cups (720 ml) of water in a large saucepan and place it over high heat until boiling. Season with salt. Add the bulgur wheat. Let it cook for 20 minutes. It should be soft and tender.

2. Then strain the bulgur wheat. Rinse it under cold running tap water. Let it drain a little and add it to a mixing bowl.

3. Add the eggs, chopped onion and half of the cilantro and half of the parsley. Season with the turmeric, ground cumin, cinnamon and cayenne pepper. Season with pepper and salt. Knead the bulgur until you get a sticky mixture.

4. Then shape the mixture into even balls in the palm of your hand. If your hands get too sticky, wash them and start again. Then place the bulgur balls in the fridge to cool for 30 minutes.

5. Pour 2 tablespoons of olive oil in large non-stick pan. Place it over high heat until hot. Add the chilled bulgur balls and fry them for 5 to 6 minutes on all sides. Then take them off the heat and sprinkle with the remaining chopped herbs. Stir well and then transfer the bulgur balls to a serving dish. Serve immediately.