1️⃣ Preheat oven: Preheat your oven to 350°F (175°C). 🔥

2️⃣ Cook the aromatics: In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, minced garlic, and a pinch of salt. Cook for 5-6 minutes until the onion is soft, stirring frequently. 🧅🧄

3️⃣ Add the spices and turkey: Stir in 4 teaspoons of shawarma seasoning and cook for 1 minute until fragrant. Add the ground turkey, season with 1/4 teaspoon salt and some black pepper, and cook until the turkey is fully cooked and no longer pink. 🍖

4️⃣ Combine with tomatoes and broth: Add the diced tomatoes and chicken broth to the pot. Bring to a boil, then stir in the cooked basmati rice. Mix well and transfer the mixture to a greased 13×9-inch baking dish. 🍅🍚

5️⃣ Prepare pita topping: In a medium bowl, combine the crushed pita chips with 2 teaspoons of olive oil, the remaining 1/2 teaspoon of shawarma seasoning, and additional salt and pepper. Toss to combine and spread the pita chips evenly over the casserole. 🥄

6️⃣ Bake: Bake the casserole, uncovered, for 25-30 minutes until the pita chips are dark and crunchy. 🕑

7️⃣ Make tahini sauce: While the casserole is baking, prepare the tahini sauce by whisking together the tahini, 1/3 cup cold water, plain Greek yogurt, and lemon juice in a small bowl. Season with additional salt and pepper to taste. 🍋

8️⃣ Serve: Drizzle the tahini sauce over the baked casserole and top with fresh herbs. Serve with lemon wedges on the side. Enjoy! 🌿🍋