Street Cart-Style Turkey Bowls

🥘 Ingredients

• butter
• chicken stock concentrate
  6 unit
• cooking oil
• garlic powder
  2 tsp
• ground turkey
  30 oz
• hot sauce
  4 tsp
• jasmine rice
  1.5 c
• lemon
  1 unit
• mayonnaise
  4 tbsp
• pepper
• pitas
  4 unit
• salt
• scallions
  4 unit
• shawarma spice blend
  2 tbsp
• sliced almonds
  1 oz
• sour cream
  6 tbsp
• tomato
  2 unit
• turmeric
  1 tsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Melt 1 TBSP butter in a small pot over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings) until combined.

   butter, turmeric: 1 tsp
2. 

   2

   Stir in jasmine rice , 1 ¼ cups water (2 ¼ cups for 4), and a big pinch of salt and pepper . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes - ⏱️ 18 minutes .

   jasmine rice: 1.5 c, salt, pepper
3. 

   3

   Keep covered off heat until ready to use in Step 5.
4. 

   4

   While rice cooks, bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. Wash and dry all produce.

   butter
5. 

   5

   Quarter lemon . Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   lemon: 1 unit, scallions: 4 unit, tomato: 2 unit
6. 

   6

   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 pepper .

   sour cream: 6 tbsp, mayonnaise: 4 tbsp, garlic powder: 2 tsp, salt, pepper
7. 7

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

   cooking oil
8. 8

   Add ground turkey , shawarma spice blend , ¾ tsp salt (1 ½ tsp for 4 servings), and pepper . (TIP: Not sure how much turkey to use? Reference the guide.) Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4 minutes - ⏱️ 6 minutes .

   ground turkey: 30 oz, shawarma spice blend: 2 tbsp, salt, pepper
9. 9

   Stir in chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings), scraping up any brown bits from the bottom of the pan. Reduce heat to medium low and simmer until slightly thickened, ⏱️ 1 minutes - ⏱️ 2 minutes .

   chicken stock concentrate: 6 unit
10. 10

    Fluff rice with a fork; stir in sliced almonds and half the scallion greens. Season with salt and pepper to taste. Toast pitas , then spread with softened butter . Cut each pita into four wedges.

    sliced almonds: 1 oz, salt, pepper, pitas: 4 unit, butter
11. 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.

    salt, hot sauce: 4 tsp
12. 12

    Serve with pitas and remaining lemon wedges on the side. TIP: If you like, scoop up some of the rice, turkey, tomato, and sauce with the pita and eat it all in one bite! **Ground Poultry is fully cooked when internal temperature reaches 165°F.**