• In a small pot, combine bulgur, stock concentrate, 1 cup water, 1/2 tsp Turkish Spice, and 1/4 tsp salt. (For 4 servings, use 2 cups water, 1 tsp Turkish Spice, and 1/2 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Drain any excess water from bulgur and fluff with a fork. Season with salt and pepper to taste. Let cool. TIP: Spread bulgur around and up the sides of a large bowl to help it cool faster.

• Meanwhile, wash and dry produce. • Zest and quarter lemon. Pick and finely chop fronds from dill. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince or grate garlic. Dice tomato into 1/2-inch pieces. Trim and quarter cucumber lengthwise; slice crosswise into 1/2-inch-thick pieces.

• In a small bowl, combine sour cream, yogurt, half the lemon zest (all for 4 servings), half the chopped dill, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

• In a large bowl, gently combine turkey*, scallion whites, soy sauce, panko, half the feta (crumble feta before adding), half the minced garlic, remaining Turkish Spice, salt (we used 1/2 tsp; 1 tsp for 4 servings), and pepper. (Use all the feta for 4.) Mix gently until thoroughly combined. • Form turkey mixture into 6 11/2-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add turkey meatballs; gently press down with a spatula to make 1/2-inch-thick patties. (For 4, cook in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.

• While turkey patties cook, add tomato, cucumber, remaining chopped dill, and a squeeze of lemon juice to bulgur. Stir to combine. Season generously with salt and pepper.

• Divide bulgur salad between plates; top with turkey patties. Drizzle patties with creamy lemon dill sauce. Garnish with scallion greens. Serve with remaining lemon wedges on the side.