Street Cart–Style Turkey Bowls with Yellow Rice & Pitas

• Melt 1 TBSP butter in a small pot overmedium heat. Stir in ¼ tsp turmeric(½ tsp for 4 servings) until combined.• Stir in rice, ¾ cup water (1½ cups for 4),and a big pinch of salt and pepper.Bring to a boil, then cover and reduceto a low simmer. Cook until rice istender, 15-18 minutes.• Keep covered off heat until ready touse in step 5.

• Meanwhile, bring 2 TBSP butter(4 TBSP for 4 servings) to roomtemperature. Wash and dry produce.• Quarter lemon. Trim and thinly slicescallions, separating whites fromgreens. Dice tomato.

• In a small bowl, combine sour cream,mayonnaise, garlic powder, and asqueeze of lemon juice. Add water1 tsp at a time until sauce reaches adrizzling consistency. Season with saltand pepper.

• Heat a drizzle of oil in a large panover medium-high heat. Add scallionwhites and cook until fragrant,• Heat a drizzle of oil in a large panover medium-high heat. Add scallionwhites and cook until fragrant,30-60 seconds.• Add turkey*, Shawarma Spice, ½ tspsalt (1 tsp for 4 servings), and pepper.Cook, breaking up meat into pieces,until browned and cooked through,4-6 minutes.• Stir in stock concentrates and ¼ cupwater. Reduce heat to medium lowand simmer until slightly thickened,1-2 minutes.

• Fluff rice with a fork; stir in almondsand half the scallion greens. Seasonwith salt and pepper to taste.• Toast pitas. Spread with softenedbutter; cut each pita into four pieces.

• Divide rice between bowls. Top withturkey and tomato in separatesections; sprinkle tomato with apinch of salt. Drizzle turkey with hotsauce to taste. Drizzle white sauceover bowls; garnish with remainingscallion greens. Serve with pitas andremaining lemon wedges on the side.TIP: We like to scoop up some of therice, turkey, tomato, and sauces withthe pita and eat it all in one bite!