\nPrep: 5 Cook: 20<\/p>\n
- \n
- 1<\/span>tsp turmeric<\/span><\/li>\n
- 2<\/span>scallions<\/span><\/li>\n
- 2<\/span>TBS mayonnaise<\/span><\/li>\n
- 1<\/span>TBS shawarma spice blend<\/strong><\/span> (recipe follows)<\/span><\/li>\n
- 2<\/span>whole wheat pitas<\/span><\/li>\n
- \u00bd<\/span>cup jasmine rice <\/span><\/li>\n
- 1<\/span>lemon<\/span><\/li>\n
- 1<\/span>cucumber <\/span><\/li>\n
- 3<\/span>TBS sour cream<\/span><\/li>\n
- 1<\/span>tsp garlic powder <\/span><\/li>\n
- 10<\/span>oz ground turkey<\/span><\/li>\n
- 3<\/span>oz chicken stock concentrates<\/span><\/li>\n
- \u00bd<\/span>oz sliced almonds<\/span><\/li>\n
- 2<\/span>tsp hot sauce<\/span><\/strong><\/span><\/li>\n
- salt & pepper<\/span><\/li>\n
- 1<\/span>tsp sugar<\/span><\/li>\n
- 1<\/span>tsp olive oil<\/span><\/li>\n
- 1<\/span>tsp cooking oil<\/span><\/li>\n
- 1<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
Cook rice: <\/strong><\/p>\n
Melt 1 TBS butter<\/strong> in a small pot over medium heat. Stir in \u00bc tsp turmeric<\/strong> until combined.<\/p>\n
Stir in rice<\/strong>, \u00be cup water, and a big pinch of salt<\/strong> and pepper<\/strong>. Bring to a boil, then cover and reduce to a low simmer. Cook until rice<\/strong> is tender, 15-18 minutes.<\/p>\n
Keep covered off heat until ready to use later.<\/p>\n
Prep: <\/strong><\/p>\n
Meanwhile, bring 2 TBS butter<\/strong> to room temperature. Wash and dry produce.<\/p>\n
Quarter lemon<\/strong>. Trim and thinly slice scallions<\/strong>, separating whites<\/strong> from greens<\/strong>. Trim and finely dice half the cucumber<\/strong>.<\/p>\n
Make white sauce: <\/strong><\/p>\n
In a small bowl, combine sour cream<\/strong>, mayonnaise<\/strong>, garlic powder<\/strong>, and a squeeze of lemon juice<\/strong>. Add water<\/strong> 1 tsp at a time until sauce<\/strong> reaches a drizzling consistency. Season with salt<\/strong> and pepper<\/strong>.<\/p>\n
Cook turkey: <\/strong><\/p>\n
Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add scallion whites<\/strong> and cook until fragrant, 30-60 seconds.<\/p>\n
Add turkey<\/strong>, Shawarma Spice Blend<\/strong><\/span>, \u00bd tsp salt<\/strong>, and pepper<\/strong>. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.<\/p>\n
Stir in stock concentrates<\/strong> and \u00bc cup water<\/strong>. Reduce heat to medium low and simmer until slightly thickened, 1- to 2-minutes.<\/p>\n
Finish rice & toast pitas: <\/strong><\/p>\n
Fluff rice<\/strong> with a fork, stir in almonds<\/strong> and half the scallion greens<\/strong>. Season with salt<\/strong> and pepper<\/strong> to taste.<\/p>\n
Toast pitas<\/strong>, then spread with softened butter. Cut each pita<\/strong> into four wedges.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/06\/StreetCartTurkeyBowlServe.jpg?resize=300%2C171\")
<\/p>\nServe: <\/strong><\/p>\n
Divide rice<\/strong> between bowls. Top with turkey<\/strong> and diced cucumber<\/strong> in separate sections, sprinkle diced cucumber<\/strong> with a pinch of salt.<\/p>\n
Drizzle turkey<\/strong> with hot sauce to taste<\/strong><\/span>. Drizzle white sauce<\/strong> over bowls, garnish with remaining scallion<\/strong> greens<\/strong>. Serve with pitas and remaining lemon<\/strong> wedges on the side.<\/p>\n
Tip: <\/strong>If you like, scoop up some of the rice, turkey, diced cucumber, and sauces with the pita and eat it all in one bite!<\/p>\n
\nShawarma Spice Blend<\/span><\/h3>\n
2 tsp<\/p>\n
- \n
- \u00bd<\/span>tsp turmeric<\/span><\/li>\n
- \u00bd<\/span>tsp cumin<\/span><\/li>\n
- \u00bc<\/span>tsp dried coriander<\/span><\/li>\n
- \u00bc<\/span>tsp garlic powder<\/span><\/li>\n
- \u00bc<\/span>tsp paprika<\/span><\/li>\n
- 1\/8<\/span>tsp ground allspice<\/span><\/li>\n
- 1\/8<\/span>tsp black pepper<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Yield: 2 Street cart\u2013style rice turkey bowls, packed with layers of flavor: buttery turmeric rice, crunchy almonds and scallions, shawarma-spiced ground turkey, fresh diced cucumber, and not one but two sauces. We\u2019re talking classic white sauce and hot sauce. Served with warm pita bread. Prep: 5 Cook: 20 1tsp turmeric 2scallions 2TBS mayonnaise 1TBS shawarma spice blend (recipe follows) 2whole wheat pitas \u00bdcup jasmine rice 1lemon 1cucumber 3TBS sour cream 1tsp garlic powder 10oz ground turkey 3oz chicken stock concentrates…<\/p>\n
- \u00bd<\/span>tsp cumin<\/span><\/li>\n
- 2<\/span>scallions<\/span><\/li>\n