Slop Bowl Sunday (Kofta‑Inspired)

Yellow Rice

1. 1

   Rinse the rice briefly, then add the rice and 350 g water to a rice cooker. Stir in 1 tbsp chicken bouillon powder, a pinch of turmeric, Aleppo pepper to taste, and the two whole cloves. Start the cooker and let it cook for about 25 minutes until the rice is fluffy and fully absorbed.

Seasoned Beef

2. 2

   Heat a large skillet over high heat until very hot. Add the 1 lb ground beef and break it up, cooking until browned. Sprinkle 4 g salt, the grated onion (0.125 of a medium onion), a handful of chopped parsley, 5 g cumin, the two whole allspice berries, and 2 g ground coriander over the meat. Stir continuously for about 5 minutes until the spices become aromatic and the beef is fully cooked.

Dill Yogurt Sauce

3. 3

   In a mixing bowl combine 150 g Greek yogurt, 50 g mayonnaise, a splash of pickle juice, a big spoonful of dried dill, a generous spoonful of dried minced garlic, and 30 turns of freshly ground black pepper. Whisk until the sauce is smooth and evenly blended.

Assembly

4. 4

   Divide the cooked yellow rice among four bowls. Top each with a portion of the seasoned beef, then add shredded lettuce, chopped tomato, and pickled onion to taste. Crumble feta cheese over the top if desired. Drizzle each bowl generously with the dill yogurt sauce and toss gently to combine all components.