Wash the rice in cold water until the water runs clear, then soak it in fresh water for 30 minutes. Then drain the soaked rice.

In a small pan, combine the soaked and drained rice, 3 cups of water, chicken bouillon cubes and turmeric powder.

Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Fluff the rice with a fork and set it aside.

In a bowl, mix together the Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper to taste. Refrigerate the sauce until you're ready to assemble the bowls.

Heat the vegetable oil in a large skillet over medium-high heat.

Add the chopped onion and sauté until they become translucent. Then add the garlic, cook for 30 more seconds.

Add the ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through.

Stir in the shawarma spice blend, salt, and pepper. Cook for a few more minutes. Remove from heat and set aside.

To serve, place a generous scoop of turmeric-infused rice in a bowl.

Top the rice with the seasoned shawarma-spiced ground beef.

Add cherry tomatoes, diced cucumber.

Drizzle the yogurt-mayo sauce over the bowl. And top with chopped parsley.