Dubai Chocolate Nachos

1. Preheat griddle to medium-low (approximately 365 degrees).

2. Melt butter in a bowl.

3. On a large wood cutting board, lay one sheet of phyllo dough down and coat with melted butter using a pastry brush. Lay another sheet directly on top and repeat. Lay another sheet directly on top and repeat. Lay the final layer (4th sheet) on top.

4. Cut the longer side into four columns with a sharp knife. Cut the shorter side into three columns. Cut each square in half diagonally, making triangles.

5. Add a thin layer of butter to the griddle surface, lay triangles on griddle and cook until each side is golden brown and crispy. Remove from griddle and place on a paper towel lined tray.

6. While the chips cool, place a small pot filled halfway with water directly on the griddle surface. In a metal bowl, pour in chocolate chips. Separately, warm milk and set aside. Place pistachios in a sealable bag and use a kitchen mallet to crush into small pieces.

7. When water is boiling, place metal bowl with chocolate in it directly on top. As chips melt, stir in tahini and 1 oz. milk. Gradually add more milk until you reach the desired consistency (think syrupy).

8. Place chips on plate and drizzle with chocolate. Sprinkle pistachio pieces on top and serve.