Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a covered medium pot. Bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, quarter tomatoes. Cut cucumber in half lengthwise, then into 1/4-inch half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Add yogurt, half the lemon zest, 1 tsp lemon juice (dbl for 4 ppl) and 1/8 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Add tomatoes, cucumbers, remaining lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) 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 oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** 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 feta over top. Squeeze over a lemon wedge, if desired. Tear parsley over top.