Melt 1 TBSP butter in a small pot over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings) until combined.

Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in step 5.

Meanwhile, 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, ½ tsp salt (1 tsp for 4 servings), and pepper. 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). Reduce heat to medium low and simmer until slightly thickened, 1-2 minutes.

Fluff rice with a fork; stir in almonds and half the scallion greens. Season with salt and pepper to taste. Toast pitas. Spread with softened butter; cut each pita into four pieces.

Divide rice between bowls. Top with turkey and tomato in separate sections; sprinkle tomato with a pinch of salt. Drizzle turkey with hot sauce to taste. Drizzle white sauce over bowls; garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.