Shish Barak in Garlicky Minted Yogurt Sauce

In a heavy skillet, brown the ground turkey over medium-high heat until deeply caramelized and fragrant, seasoning with a generous pinch of seven-spice, cinnamon, salt, and black pepper. Stir in the finely chopped fresh spinach until it just wilts, then remove from heat and fold in the cooked quinoa to create the hearty filling for your Shish Barak-style bowls.

In a separate small saucepan, lightly bloom a teaspoon of dried mint and two cloves of minced garlic in the remaining olive oil until aromatic—but do not let the garlic brown.

To serve, portion the turkey and quinoa mixture into shallow bowls. Ladle a warm, seasoned thick yogurt sauce (whisked with a little water and a touch of lemon juice) over the top. Garnish with a drizzle of the mint-garlic oil, extra fresh cilantro, and a dusting of sumac for a bright, citrusy finish. Serve immediately while the yogurt is warm and the meat is savory and spiced.