Shawarma-Spiced Halloumi

• Melt 1 TBSP butter in a small pot over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). Add minced shallot, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice (you’ll use the rest later), and a pinch of salt. Cook, stirring, 1 minute. • Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• In a medium bowl, combine cucumber, tomatoes, and as much sliced shallot as you like. Toss with a drizzle of olive oil, a big squeeze of lemon juice, a pinch of lemon zest, salt, and pepper. • In a small bowl, combine sour cream with remaining garlic to taste. Season with salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Cut grilling cheese into four large slices (eight slices for 4 servings). Place on a plate; season all over with remaining Shawarma Spice, salt, and pepper. (It’s OK if not all the spice sticks.) Shake off any excess spice blend.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add seasoned grilling cheese and cook until browned, 1-2 minutes per side.