1. Preheat oven to 350°F. In a 4- to 6-qt. pot heat the 2 Tbsp. olive oil over medium-high. Add onion, garlic, and a pinch salt. Cook 5 to 6 minutes or until soft, stirring frequently. Add 4 tsp. of the Shawarma Seasoning; cook and stir 1 minute or until fragrant. Add ground turkey and season with 1/4 tsp. salt and a few turns of black pepper. Cook turkey, breaking it up with a wooden spoon, until cooked through and no longer pink. Add tomatoes and chicken broth; bring to boiling. Stir in rice. Transfer to a greased 13×9-inch baking dish.

2. In a medium bowl crunch pita chips with your hands into smaller pieces. Drizzle with 2 tsp. olive oil and sprinkle with remaining 1/2 tsp. Shawarma Seasoning and additional salt and pepper; toss to combine. Spread pita chips evenly over casserole. Bake, uncovered, 25 to 30 minutes or until chips are dark and crunchy.

3. While casserole is baking, make the tahini sauce: In a small bowl whisk together tahini, 1/3 cup cold water, yogurt, and lemon juice until smooth. Season with additional salt and pepper.

4. Drizzle tahini sauce over casserole and top with fresh herbs. Serve with lemon wedges. Makes 8 servings.

Shawarma Seasoning

Stir together 1 tsp. each ground cumin, ground coriander, ground ginger, garlic powder, and paprika; 1/4 tsp. each ground cardamom, ground turmeric, ground cinnamon, and black pepper; and a pinch ground cloves.