Street Cart–Style Turkey Bowls

• While rice cooks, bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato.

• 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.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds. • Add 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 at the top left of this card for guidance!) Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrates and ¼ cup water (⅓ cup for 4), scraping up any brown bits from bottom of pan. Reduce heat to medium low and simmer until slightly thickened, 1-2 minutes more.

• Fluff rice with a fork; stir in 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.