Mixed Mashawi Plate with Ground Turkey Kafta, Charred Vegetables, and Lemon-Garlic Rice

Prepare the kafta: In a bowl, mix ground turkey with a generous pinch of seven-spice, finely chopped parsley, and minced garlic. Shape into four slender logs.

Heat a heavy-bottomed grill pan over medium-high heat. Brush with a little olive oil.

Grill the turkey kafta for 4-5 minutes per side until deeply charred and cooked through; the meat should spring back when pressed.

Simultaneously, sear the sliced zucchini and green bell peppers in the same pan until tender and blistered at the edges.

Fluff the pre-cooked rice with fresh lemon juice, zest, and a touch of salt.

To plate: Spoon a mound of fragrant rice onto the plate. Arrange the charred turkey kafta and vegetables alongside.

Drizzle the pomegranate molasses over the kafta for a bright, tart contrast. Garnish with fresh mint leaves and a final dusting of sumac for an authentic Beiruti finish.