Shawarma Beef Rice Bowl with Garlic Feta Dressing

In a blender, combine olive oil, feta cheese, water, sugar, minced garlic, lemon juice, salt, and mayonnaise to make the dressing.

Blend until the dressing is smooth and creamy. Taste and adjust seasoning if needed, then refrigerate to chill while you prepare the rest of the meal.

Chop the romaine lettuce and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned.

Add the sumac, coriander, allspice, salt, black pepper, and paprika to the beef. Stir well to combine.

In a small bowl, whisk together the beef broth and cornstarch to create a slurry.

Pour the slurry into the skillet with the beef. Stir and let it simmer for a minute or two until the sauce thickens.

To assemble, divide the cooked yellow rice between two bowls. Top with the shawarma beef, chopped lettuce, and sliced pickles.

Drizzle with the chilled garlic feta dressing and pomegranate molasses. Garnish with fresh parsley if desired and serve immediately.