Turkish-Spiced Beef over Rice

Meanwhile, halve, peel, and cut onion into a small dice. Dice tomato. Trim and dice cucumber. Peel and finely chop garlic. Zest and quarter lemon. Pick and finely chop fronds from dill.

In a small bowl, combine sour cream, lemon zest, half the chopped dill, a pinch of garlic, 1 TBSP water (2 TBSP for 4 servings), and a big pinch of both salt and pepper. In a medium bowl, combine tomato, cucumber, a big squeeze of lemon juice, a large drizzle of olive oil, and half the remaining chopped dill. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 4-5 minutes.

Add beef, Turkish Spice, remaining garlic, pepper, and ½ tsp salt (1 tsp for 4 servings) to pan. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Taste and season with salt and pepper. Drain any excess oil, if necessary.