1. Heat a splash of olive oil or cooking oil in a small saucepan over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the diced red bell pepper, pour in 2–3 tablespoons of water, cover, and simmer for a few minutes until the vegetables soften.

2. Remove the pan from heat and blend the contents into a smooth, thick vegetable puree.

3. In a bowl, combine the ground beef with the vegetable puree. Season generously with salt and black pepper, and mix thoroughly by hand.

4. Place the meat mixture onto a sheet of parchment paper, cover with a second sheet on top, and roll (or press firmly) into a thin, even layer.

5. Remove the top sheet of parchment paper and transfer to an oven preheated to 200°C (400°F). Bake for about 10–12 minutes until the meat is fully set and browned, then slice into strips resembling kebab meat.

6. Fluff the cooked turmeric rice and mix in the dried cranberries and crispy onions.

7. Chop the Romaine lettuce, transfer to a bowl, and toss with the plain yogurt, granulated garlic, chopped parsley, and a pinch of salt.

8. Plate a portion of golden rice, top with the baked beef kebab strips, and serve alongside the fresh yogurt salad while hot!