Street Cart–Style Turkey Bowls

Ingredients

• 1 cup jasmine rice
• ½ teaspoon turmeric, plus more for the rice if desired
• 4 scallions, whites and greens separated
• 2 lemons, quartered
• 1 cucumber, diced
• 8 tablespoons sour cream
• 4 tablespoons mayonnaise
• 2 teaspoons garlic powder
• 20 oz ground turkey
• 2 tablespoons Shawarma Spice Blend
• ⅔ cup chicken stock concentrate
• 1 oz sliced almonds
• 4 whole-wheat pitas
• 4 teaspoons hot sauce
• 6 tablespoons butter
• 2 teaspoons cooking oil
• Salt and black pepper

Instructions

1. Melt 2 tablespoons butter in a small pot. Stir in the turmeric, then add the rice, 1½ cups water, and a generous pinch of salt and pepper. Bring to a boil, cover, and simmer until tender, 15–18 minutes. Keep covered off the heat.
2. Bring the remaining butter to room temperature. Slice the scallions, separating the whites from the greens, quarter the lemons, and dice the cucumber.
3. Stir together the sour cream, mayonnaise, garlic powder, and a squeeze of lemon. Add water a teaspoon at a time until the sauce is pourable, then season with salt and pepper.
4. Heat the oil in a large pan. Cook the scallion whites until fragrant, 30–60 seconds. Add the turkey, Shawarma Spice Blend, 1 teaspoon salt, and pepper. Cook, breaking it up, until browned and cooked through, 4–6 minutes. Stir in the stock concentrate and ½ cup water, then simmer until slightly thickened, 1–2 minutes.
5. Fluff the rice and stir in the almonds and half the scallion greens. Toast the pitas, spread them with softened butter, and cut each into four wedges.
6. Divide the rice between bowls. Add the turkey and cucumber in separate sections, seasoning the cucumber with a pinch of salt. Drizzle with hot sauce and white sauce, garnish with the remaining scallion greens, and serve with the pitas and remaining lemon wedges.