Before starting, wash and dry all produce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Cut tomatoes into 1/2-inch pieces.

Add yogurt, half the lemon zest, 2 tbsp (4 tbsp) water and 1/8 tsp (1/4 tsp) garlic puree to a small bowl. (NOTE: Reference garlic guide.)Season with salt and pepper, then whisk until smooth.

Add tomatoes, peppers, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl.Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** If desired, carefully drain and discard excess fat. Add Turkish Spice Blend and remaining garlic puree to beef. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

Fluff rice with a fork. Stir in remaining lemon zest. Divide rice between bowls. Top with beef and chopped salad. Dollop with lemony yogurt and sprinkle with feta. Squeeze a lemon wedge over top, if desired. Tear parsley over top.