Halal Cart Style Turkey and Rice with White Sauce Recipe

This recipe serves 4-6 people and is perfect for a satisfying weeknight meal or a creative way to use up those holiday leftovers.

Recipe Notes & Tips:

• Meat Alternative: If turkey isn't available or preferred, this dish works wonderfully with cooked rotisserie-style chicken. Simply shred the chicken and follow the same steps for cooking the meat. The flavors will still be incredibly authentic and delicious.
• Hot Sauce: Harissa-style hot sauce adds an authentic North African and Middle Eastern kick with its smoky, spicy profile. However, if you can't find it, a dash of regular Tabasco, Sriracha, or your favorite hot sauce will provide a satisfying heat. Adjust the amount to your personal heat preference!
• Flatbread Preparation: While some prefer toasted pita or flatbread, for a soft, warm, and pliable texture that's perfect for scooping, we recommend wrapping your flatbreads in a barely damp kitchen towel and microwaving them on medium power for approximately 60 seconds. This method gently warms the bread and keeps it moist, preventing it from drying out and ensuring a delightful texture.
• Gluten-Free Option: This dish can be easily adapted for those with gluten sensitivities. Simply substitute traditional flatbread or pita bread with your preferred gluten-free flatbread variety. All other ingredients are naturally gluten-free.
• Healthier Twist: For a lighter version without compromising on flavor, consider using light olive oil instead of butter for cooking both the rice and the turkey. For the iconic white sauce, opt for non-fat Greek yogurt and low-fat mayonnaise, or even skip the mayonnaise entirely and use only Greek yogurt for a tangier, healthier alternative that still delivers on creaminess.

Print Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4 - 6

Ingredients

FOR THE RICE:

• 2 tablespoons butter
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups long grain or Basmati rice
• 2 1/2 cups chicken broth
• Salt and freshly ground black pepper to taste

FOR THE WHITE SAUCE:

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt (full-fat or non-fat, as desired)
• 1 tablespoon granulated sugar
• 2 tablespoons white vinegar
• 1 teaspoon fresh lemon juice
• 1/4 cup finely chopped fresh parsley
• Salt and freshly ground black pepper to taste

FOR THE TURKEY:

• 2 tablespoons butter
• 1/2 medium onion, thinly sliced
• 1/2 cup turkey drippings (or substitute with chicken broth for equally delicious results)
• 2 pounds cooked, leftover turkey, shredded into bite-sized pieces

TO SERVE:

• 1/2 head iceberg lettuce, thinly shredded
• 1 large ripe tomato, cut into small wedges or diced
• 1/2 small red onion, very thinly sliced
• Flatbread or pita bread, warmed and cut into wedges
• Harissa-style hot sauce (or your preferred hot sauce, such as Tabasco or Sriracha)

Instructions

1. Cook the Rice: Begin by melting 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the butter is fully melted and shimmering, add the ground turmeric and ground cumin. Stir constantly for about 1 minute, allowing the spices to bloom and become wonderfully fragrant. Next, add the 1 1/2 cups of long grain or Basmati rice to the pot and stir well, ensuring each grain is thoroughly coated with the aromatic spice mixture. Continue to cook, stirring frequently, for approximately 4 minutes, until the rice is lightly toasted and a nutty aroma fills your kitchen. Pour in the 2 1/2 cups of chicken broth, then generously season to taste with salt and freshly ground black pepper. Increase the heat to high and bring the liquid to a vigorous boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook undisturbed for exactly 15 minutes. After this time, remove the pot from the heat but keep the lid on, allowing the rice to rest and steam for an additional 5 minutes. This crucial resting period ensures perfectly fluffy, separate grains every time.
2. Prepare the White Sauce: While the rice is cooking, prepare the signature white sauce. In a medium-sized mixing bowl, combine the 1/2 cup of mayonnaise, 1/2 cup of plain Greek yogurt, 1 tablespoon of granulated sugar, 2 tablespoons of white vinegar, and 1 teaspoon of fresh lemon juice. Whisk all the ingredients thoroughly until they are well combined and the sauce achieves a smooth, creamy consistency. Finally, stir in the 1/4 cup of finely chopped fresh parsley. Season the sauce with salt and freshly ground black pepper to taste, adjusting the balance of tang and sweetness as desired. This vibrant, cooling sauce is absolutely essential for balancing the rich flavors of the meat and rice.
3. Prepare the Turkey: Heat a large sauté pan or a sturdy frying pan over medium-high heat. Add the remaining 2 tablespoons of butter and allow it to melt until it's bubbling gently. Add the thinly sliced 1/2 onion to the pan and sauté for about 5 minutes, or until the onion pieces are softened, translucent, and have developed a slight sweetness. Pour in the 1/2 cup of turkey drippings (or chicken broth) and bring the liquid to a gentle simmer, allowing the flavors to meld and concentrate slightly. Add the 2 pounds of shredded leftover turkey to the pan and stir gently to coat the turkey in the flavorful liquid and onions. Cook for just 1 minute, stirring constantly, merely to warm the turkey through without drying it out. Remove the pan from the heat and stir in about half of the prepared White Sauce, ensuring the turkey is thoroughly coated and infused with its creamy tang.
4. Warm the Flatbread: To achieve that soft, steamy texture reminiscent of a fresh street food experience, take a stack of pita bread or flatbread and wrap it snugly in a barely damp kitchen towel. Place the wrapped bread in the microwave and heat on medium power for approximately 60 seconds. This method gently warms the bread and keeps it moist and pliable, making it the perfect accompaniment for scooping up the flavorful turkey and rice, ensuring it doesn't become dry or brittle.
5. Serve the Dish: To assemble your delicious Halal Cart Style Turkey and Rice, begin by dividing the thinly shredded iceberg lettuce, fresh tomato wedges, and very thinly sliced red onion evenly among individual plates or shallow bowls, forming a vibrant and crisp salad base. Next, spoon a generous portion of the fragrant cumin-spiced rice onto each plate. Top the rice with a hearty serving of the warm, saucy turkey mixture, making sure to get plenty of that delicious white sauce coated turkey. Finish by adding a spoonful of the remaining White Sauce over the turkey and rice; you can also drizzle some onto the side salad as a light dressing. Finally, offer Harissa-style hot sauce (or your chosen hot sauce) on the side, allowing everyone to customize their spice level to perfection. Serve immediately and savor this vibrant, flavorful, and incredibly satisfying meal!

Notes

This recipe is a thoughtful and delicious adaptation from the Serious Eats Cookbook, bringing their meticulous culinary expertise into your home kitchen with a creative and practical twist for utilizing leftover turkey from holiday feasts.

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