Mix together the egg and milk until smooth. Add the panko and stir to combine. Let stand 5 minutes. Add the turkey and all the spices. Mix together with your hands until combined. If the mixture is too loose, add more panko in 1/4 cup increments. The mixture should be sticky, but rollable.

Tip: Microwave or fry up a small piece of the mixture and taste a bit and then adjust the seasonings before rolling the meatballs.

Roll the meatballs into tablespoon-sized balls.

Heat 1 tablespoon neutral oil in a deep skillet. Add the meatballs in an even layer and fry for 2–3 minutes per side. Continue turning until browned all over. Add the chicken stock and bring to a boil. Reduce heat, cover loosely with foil, and simmer for 15–20 minutes or until cooked through. Once the meatballs are cooked through, turn off the heat and keep warm.

Place the basmati rice in a sieve and rinse under cold water until the water runs clear.

Place half a pinch of saffron in a bowl and use the back of a spoon to crush it. Add the remaining threads, leaving them whole, and pour 1/4 cup hot water (it can be hot water from your tap!) over the saffron. Let stand for 5 minutes.

Place a large pot on the stove over medium-high heat. Add the butter. Once melted, add the diced onion and cook until translucent. Add the rinsed rice and cook 1–2 minutes. Pour the saffron-water mixture on top and then add the remaining water. Season it with salt and then bring to a low boil. Reduce heat, cover, and simmer for 15 minutes or until the rice is tender. Turn off the heat and let the rice rest for 5–10 minutes.

Add the diced zucchini, cucumber, and shallot to a bowl. Add extra virgin olive oil, lemon juice, and dry dill. Season to taste with salt and pepper and toss to combine. Set aside.

Whisk together the hummus, lemon juice, and chili flakes until smooth. Taste and add salt if needed. Add a few splashes of water until the hummus reaches drizzling consistency. Set aside.

Divide the rice between bowls. Pile the meatballs on top and add a spoonful of salad to each bowl. Serve with a spoonful of the hummus sauce and toasted pita, if you like. Enjoy!