Set a pot or skillet over medium heat and add a drizzle of oil to coat the cooking surface. Add the sliced garlic and sauté for about a minute or until fragrant.

Add the rice to the pan followed by the turmeric and chicken bouillon powder. Stir for about 2 minutes until all the grains are evenly coated and begin to toast.

Add the water, bring to a simmer, and cover. Reduce the heat to low and steam for 20-30 minutes or until all the water is absorbed and the rice is cooked through.

• Alternatively, add the toasted rice mixture and water to a rice cooker to steam.

While that cooks, prep the other components.

Add all the components to a container and mix together. Taste and adjust as needed — more lemon for acidity, olive oil for texture, and salt or spices for seasoning.

Add the beef, salt, za’atar, and lemon to a container. Using a box grater, grate the onion on the large holes and add it to the beef. Thoroughly work the kebab mixture until the meat begins to get tacky (the grated onion prevents the kebabs from getting tough).

Form the kebab mixture into your preferred shape. Try slightly flattened logs, about the size of a sausage (about 5” or 12cm).

Preheat a griddle or pan over high heat. Once hot, add the kebabs to sear. Flip once they’ve developed deep browning on the bottom.

Sear the other side to finish cooking through. Remove from the heat.

Mix together all white sauce ingredients in a container. Taste and adjust as needed.

Assemble (and/or reheat) a portion of yellow rice, beef kebabs, and baladi salad. Garnish with white sauce and optionally, extra aleppo pepper for color and heat.