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Halal Cart Style Turkey and Rice with White Sauce Recipe

-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 - 6



  • 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 pepper


  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup chopped fresh parsley
  • salt and pepper


  • 2 tbsp butter
  • 1/2 onion, thinly sliced
  • 1/2 cup turkey drippings (or chicken broth)
  • 2 pounds cooked, leftover turkey, shredded


  • 1/2 head iceberg lettuce, shredded
  • 1 large tomato, cut into wedges
  • 1/2 red onion, thinly sliced
  • flatbread or pita bread, cut into wedges
  • Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)


  • To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.
  • For the White Sauce: Combine all the ingredients together.
  • For the Turkey: Heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.
  • Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through
  • To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.


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