Dubai Chocolate Strawberries by Nishatcooks

Ingredients

• 10 large strawberries
• 200g kataifi pastry, finely chopped
• 2 tbsp butter
• 6 tbsp pistachio paste
• 2 tbsp pistachio crème
• 1.5 tbsp tahini
• 0.25 tsp sea salt
• 200g milk chocolate, chopped
• 100g dark chocolate, chopped
• 0.5 tsp coconut oil
• 2 tbsp pistachios, crushed (for garnish)

Instructions

1. Cut the kataifi pastry into small shards using scissors or a knife.
2. Toast the kataifi in a pan with butter over medium-low heat for 15 minutes, stirring frequently until evenly golden and crisp.
3. Transfer toasted kataifi to a bowl, stir in the pistachio paste, pistachio crème, tahini, and sea salt until well combined, then refrigerate until firm.
4. Wash and thoroughly pat dry the strawberries, then wrap the firm pistachio-kataifi mixture around each strawberry, rolling until smooth.
5. Place the coated strawberries in the fridge for 30 minutes to firm up.
6. Melt the milk chocolate, dark chocolate, and coconut oil in a microwave-safe jar in 10-second intervals, stirring between each, for about 1 minute total.
7. Allow the chocolate to cool for 2-3 minutes until slightly thickened but still pourable.
8. Dip the cold, coated strawberries into the chocolate, letting excess drip off, then set on parchment paper until the chocolate hardens.
9. Drizzle remaining chocolate over the top and sprinkle with crushed pistachios before final cooling.