Chopped Cheese Sandwich

• 4 (8-inch) hero rolls or hoagie rolls

• 1 tablespoon canola oil

• 1 1/4 pounds 85/15 lean ground beef

• 2 teaspoons sazón con culantro y achiote(from 2 [10 gram] packets)

• 1 large yellow onion, thinly sliced (about 3 cups)

• 1 jalapeño chile, thinly sliced lengthwise (about 3 tablespoons) (optional)

• 8 (3/4-ounce) American cheese slices(such as Boar’s Head)

• 1/2 cup mayonnaise

• 1/4 cup ketchup

• Thinly sliced tomato

• Kosher salt, to taste

• Black pepper, to taste

• Shredded iceberg lettuce

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Directions

1. Preheat a large flattop griddle to medium, or heat a large cast-iron griddle on the grill or cooktop over medium-high. Cut rolls horizontally, leaving 1 side attached as a hinge. Toast, cut sides down, on griddle until lightly browned, 1 to 2 minutes. Remove from griddle.

2. Drizzle oil evenly over griddle; top with ground beef. Using a large metal spatula, flatten into an even layer, about 1/2-inch thick. Sprinkle with sazón, and top with onion and jalapeño (if using). Cook, undisturbed, until beef forms a golden brown crust on bottom, 4 to 6 minutes. Chop and stir beef mixture using spatula; cook, chopping into small crumbles, until beef is cooked through and crispy in spots and onion is softened, about 4 minutes.

3. Shape beef mixture into a 14-x 5-inch rectangle on griddle using spatula or a metal bench scraper. Top beef mixture evenly with cheese slices. Let stand, undisturbed, until cheese melts, about 1 minute.

4. Spread each toasted roll with 2 tablespoons mayonnaise and 1 tablespoon ketchup. Transfer about one-quarter of beef mixture (about 1 cup) onto each roll; top with tomato slices. Season tomato slices with salt and pepper to taste; top each with shredded lettuce. Wrap each sandwich tightly in parchment paper or aluminum foil; let steam for about 5 minutes before cutting sandwiches in half. Serve hot.

Khatti Dhal

Pressure cooking lentils

• ▢ 1 cup tuvar dal (tur dal or arhar dal)

• ▢ 2.5 cups water – for pressure cooking the lentils

• ▢ ½ cup tomatoes – chopped or 1 medium-sized tomato

• ▢ 1 inch ginger peeled and finely chopped or grated

• ▢ 2 garlic cloves medium-sized, grated or crushed or minced

• ▢ 1 pinch turmeric powder (ground turmeric)

Other ingredients

• ▢ 1 tablespoon tamarind (seedless), soaked in ½ cup hot water for 20 minutes

• ▢ 2 to 3 green chilies chopped or slit – add as required depending on the hotness of the chilies

• ▢ 1 teaspoon coriander powder (ground coriander)

• ▢ ¼ teaspoon turmeric powder (ground turmeric)

• ▢ ½ teaspoon Red Chili Powder or cayenne pepper

• ▢ ¾ to 1 cup water to be added later or add as required

• ▢ salt as required

For tempering

• ▢ 3 to 4 tablespoon ghee (clarified butter) or oil

• ▢ 2 to 3 dried red chilies – kept whole or broken and deseeded – add as required

• ▢ 6 to 8 garlic cloves – small to medium-sized, finely chopped

• ▢ 12 to 15 curry leaves

• ▢ ½ teaspoon cumin seeds

• ▢ 1 pinch asafoetida (hing)

INSTRUCTIONS

Cooking the lentils

• Rinse the lentils a few times in water.

• In a 3 litre pressure cooker, cook the lentils with the tomatoes, garlic, ginger, turmeric powder, 2.5 cups water for 7-8 whistles or more till the lentils are tender and mushy.

• When the pressure settles down naturally in the cooker, then only open the lid.

• Mash the dal with a madani, wooden spoon or hand blender till fine and smooth.

• Meanwhile when the dal is cooking, soak tamarind in hot water for 20 minutes.

• Squeeze the pulp from the tamarind directly into its bowl of water.

• Strain the tamarind pulp and add to the dal.

• Also add the green chilies, turmeric, red chili powder and coriander powder. Stir in ¾ or 1 cup water along with salt.

• Keep the dal on a low heat and simmer for 8 to 10 minutes or till the raw aroma of the tamarind goes away, all the flavors have blended well and the dal has reached a medium consistency.

• Cover and keep the cooked dal aside.

Making tempering

• Heat ghee or oil in a small frying pan. Keep heat to a low. Crackle the cumin seeds first.

• Then add the garlic and fry for 4 to 5 seconds on low heat. Add the dried red chilies, curry leaves and asafoetida.

• On low heat fry till the red chilies change their color and the curry leaves become crisp.

• Pour this entire tempering mixture over the khatti dal and stir to combine.

• Cover and keep aside the dal for 5 to 6 minutes for the flavors to mingle.

• Serve Hyderabadi Khatti Dal with steamed basmati rice, jeera rice, saffron rice or roti.

Dubai Chocolate Tart

For the Crust:

• 5 3/4 ounces all-purpose flour (160 g; 1 1/4 cups)

• 3/4 ounces Dutch-processed cocoa powder (21 g; 1/4 cup), sifted

• 1 3/4 ounce granulated sugar (50 g; 1/4 cup)

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 4 ounces unsalted butter (113 g; 8 tablespoons), melted and cooled slightly

• 2 tablespoons (30 ml) room temperature tap water

For the Filling:

• 2 1/2 ounces unsalted butter (70 g; 5 tablespoons), divided

• 4 ounces (113 g) frozen kataifi dough, thawed and chopped, from one 16-ounce package (see notes)

• 2 ounces raw pistachios (57 g; about 1/2 cup), chopped, plus more for garnish

• 10 ounces pistachio cream (285 g; 1 cup), homemade or store-bought

• 2 ounces tahini (57 g; 1/4 cup)

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 3 ounces bittersweet cacao (85 g; about 1/3 cups), 60% cacao, chopped

• 1/2 cup (120 ml) heavy cream

• 1 tablespoon (15 ml) light corn syrup

• Flaky sea salt, for topping

Directions

1. For the Crust: Adjust oven rack to middle position and preheat oven to 350ºF (175ºC). In a large bowl, whisk flour, cocoa powder, sugar, and salt together. Pour butter and water into the flour mixture and, using a flexible spatula, stir until well combined and a uniform dough forms.

2. Using your hands, pinch off and distribute 3/4 of dough over bottom of a 9-inch tart pan with a removable bottom. Press dough to an even thickness in the bottom of the pan. Pinch the remaining dough into smaller pieces and scatter evenly around the edge of the pan, then press dough into fluted sides of the pan. Press dough to even thickness until sides are completely covered.

3. Place the lined tart pan on a wire rack set in a rimmed baking sheet and bake until fragrant and firm to touch, 25 to 35 minutes, rotating pan halfway through baking. Set aside until ready to fill.

4. For the Filling: In a 12-inch skillet, melt 4 tablespoons butter over medium heat until foamy. Add kataifi pastry and cook, stirring often and breaking up clumps with a wooden spoon until browned, about 4 to 5 minutes. Transfer to a large bowl and let rest at room temperature until cooled, about 15 minutes.

5. Meanwhile, place pistachios on a 9- by 13-inch rimmed baking sheet and bake, stirring halfway through, until lightly browned and fragrant, 8 to 10 minutes. Add toasted pistachios to kataifi bowl along with pistachio cream, tahini, and salt. Using a flexible spatula, gently fold to combine. Transfer mixture into prepared chocolate tart crust, and, using an offset or flexible spatula, spread into an even layer; set aside.

6. Place chocolate in a medium heatproof bowl. In a small saucepan, combine heavy cream, corn syrup, and remaining 1 tablespoon butter to a simmer over medium heat, about 4 minutes. Pour over chocolate and let stand until chocolate softens, 1 minute, and stir until smooth. Cool chocolate mixture until warm but still pourable (100 to 105ºF or 38 to 40ºC), about 3 minutes.

7. Pour chocolate mixture over pistachio layer, and using an offset or flexible spatula, spread into an even layer. Refrigerate, uncovered, until ganache is set, about 1 hour. Garnish with chopped pistachios and flaky sea salt.