Turkish Beef Bowls with coleslaw

This quick dinner of spiced ground beef, coleslaw, rice, and cooling yogurt combines elements of two Persian classics:  grilled kebabs and meze-style coleslaw.  

Beef Ingredients

• 2 cups full-fat or low-fat Greek yogurt 
• 1/2 cup cucumbers, grated on the large holes of a box grater
• 3 tablespoons finely chopped mint,
• 1 large garlic clove, finely minced 
• 1 pound ground beef (preferably 80% lean) or ground lamb 
• 1 small yellow onion, grated on the large holes of a box grater (see Tip)
• 1 teaspoon ground turmeric
• 2 teaspoons kosher salt (such as Diamond Crystal)
• Freshly ground black pepper
• ¼ cup walnut halves or pieces
• 2 tablespoons dried cherries
• white rice, for serving

Coleslaw Ingredients

• 1 bag of tricolor coleslaw mix
• 1 medium onion (peeled & thinly sliced into half moons)
• 1 medium sweet green apple (washed)
• 3 tablespoons greek yoghurt
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 tablespoon dijon mustard 
• 1 lemon (juiced)
• 1 orange (juiced)
• 1 teaspoon cumin
• 1 teaspoon chili flakes

Steps

1. Beef
1. Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
2. Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
3. Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
4. Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
2. Coleslaw
1. Add coleslaw mix to a large bowl
2. Add the sliced onion to the bowl 
3. Slice your apple into quarters, lengthways and remove the core from each quarter
4. Grate the flesh into the bowl and discard the skin that will be leftover in your hand
5. Now add your lemon juice (this will help prevent your grated apple from going brown)
6. Add your mayonnaise, mustard and yogurt
7. Stir your mixture together and do a taste test
8. If you like a sweeter coleslaw, add the orange juice
9. Loosen your mixture with a drizzle of olive oil and add your cumin and chili
10. Mix everything together and do another taste test
3. Serve with warmed pita or rice.