Street Cart Turkey Bowls

1 tsp turmeric
1 cup jasmine rice
1 lemon
2 scallions, thinly sliced with whites and greens separated
1 English cucumber, diced
6 Tbsp sour cream
4 Tbsp mayonnaise
2 tsp garlic powder 
20 oz ground turkey
2 Tbsp shawarma spice blend
6 Tbsp chicken stock concentrate
1 oz sliced almonds, toasted
4 whole wheat pitas
hot sauce
butter
oil

Bring 1 tbsp butter to room temperature for pitas later.

Melt 1 tbsp butter in a small pot on medium heat. Stir in 1/2 tsp turmeric and combine. Add rice, 1 1/2 cups water, and season with salt and pepper. Boil, then cover and simmer for 15-18 minutes.

Combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until the sauce reaches drizzling consistency. Set aside.

Heat a drizzle of oil over medium-high and cook scallion whites for 1 minute. Add turkey, shawarma spice, pinch of salt, and pepper. Cook until turkey is fully browned. Stir in stock concentrate and 1/3 cup water. Reduce heat to medium low and simmer for 3 minutes.

To the cooked rice, add the toasted almonds and half the scallion greens. 

Toast pitas and spread with softened butter. 

Divide rice between bowls, then top with turkey, cucumber, scallion greens, and white sauce. Add hot sauce to taste. Serve with lemon wedges.