Street Cart–Style Turkey Bowls with Yellow Rice & Pitas

Ingredients

• 1 tbsp butter
• 1 tsp turmeric
• ½ cup jasmine rice
• ¾ cup water
• salt
• ground black pepper
• 2 tbsp butter
• 1 lemon
• 2 scallions (separating whites from greens)
• 1 roma tomato
• 4 tbsp sour cream
• 2 tbsp mayonnaise
• 1 tsp garlic powder
• salt
• ground black pepper
• 10 oz ground turkey
• 1 tbsp shawarma spice
• ½ tsp salt
• ground black pepper
• 3 chicken stock concentrate
• ¼ cup water
• ½ ounce sliced almonds
• salt
• ground black pepper
• 2 pitas
• butter
• salt
• 2 tsp hot sauce

Cookware

• small pot

Steps

1. Melt butter in a small pot over medium heat. Stir in turmeric until combined.

2. Stir in jasmine rice, water, and a big pinch of salt and ground black pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in step 5.

3. Meanwhile, bring butter to room temperature. Wash and dry produce.

4. Quarter lemon. Trim and thinly slice scallions. Dice roma tomato.

5. In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and ground black pepper.

6. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds.

7. Add ground turkey, shawarma spice, salt, and ground black pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

8. Stir in chicken stock concentrate, and water. Reduce heat to medium low and simmer until slightly thickened, 1-2 minutes.

9. Fluff rice with a fork; stir in sliced almonds and half the scallion greens. Season with salt and ground black pepper to taste.

10. Toast pitas. Spread with softened butter; cut each pita into four pieces.

11. Divide rice between bowls. Top with turkey and tomato in separate sections; sprinkle tomato with a pinch of salt. Drizzle turkey with hot sauce to taste. Drizzle white sauce over bowls; garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.