Dubai Chocolate Pistachio Stuffed Strawberries

Melt butter in a small non-stick pan over medium-low heat. Add chopped kataifi pastry and toast, stirring constantly for 4 to 6 minutes, until deeply golden brown and crisp. Remove from heat and allow to cool completely.

💡 Tip: Do not leave the kataifi unattended as shredded pastry can burn quickly.

In a bowl, mix the cooled toasted kataifi with the pistachio cream and tahini until thoroughly combined and crunchy.

💡 Tip: Ensure the kataifi is fully cooled so the filling retains maximum crunch.

Hull the strawberries by slicing off the green tops and carefully coring out the centers using a small paring knife or melon baller, leaving the base and outer walls intact.

💡 Tip: Dry the strawberries completely with paper towels to help the chocolate adhere.

Spoon or pipe the crunchy pistachio-kataifi mixture generously into the hollowed cavities of each strawberry until level with the top.

💡 Tip: Press gently so the filling fills every crevice.

Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water or in the microwave in 20-second bursts, stirring until smooth.

💡 Tip: Keep the heat gentle to avoid seizing the chocolate.

Dip each stuffed strawberry halfway or fully into the melted chocolate, place on a parchment-lined tray, sprinkle immediately with chopped pistachios, and chill in the refrigerator for 10 minutes until set.

💡 Tip: Serve slightly chilled for the best contrast between cold fruit, snappy chocolate, and crunchy filling.