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Dubai chocolate strawberries served in a glass cup with pistachio kataifi and chocolate drizzle

Dubai Chocolate Strawberries

Fresh strawberries layered with melted chocolate, creamy pistachio filling, and crispy toasted kataifi for an easy viral Dubai-inspired dessert.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dessert
Cuisine: American, Middle Eastern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz kataifi pastry chopped into small pieces
  • 2 tbsp unsalted butter
  • 3/4 cup pistachio cream
  • 1 tbsp tahini optional but recommended
  • 1 pinch salt
  • 1 lb fresh strawberries hulled, sliced, and thoroughly dried
  • 6 oz dark or semi-sweet chocolate chopped
  • 1 tsp coconut oil optional, for smoother drizzling
  • 2 tbsp chopped pistachios optional
  • 1 pinch flaky sea salt optional

Equipment

  • 1 Large skillet for toasting the kataifi
  • 1 Mixing bowl for the pistachio filling
  • 1 Microwave-Safe Bowl for melting the chocolate
  • 1 Spatula or spoon
  • 1 Knife and cutting board for slicing strawberries
  • 6 Dessert cups or small glasses for serving

Method
 

  1. Wash the strawberries, remove the stems, slice them into halves or quarters, and dry them very well with paper towels.
  2. Melt the butter in a large skillet over medium-low heat.
  3. Add the chopped kataifi and cook, stirring often, until deeply golden and crisp, about 6 to 10 minutes.
  4. Transfer the toasted kataifi to a bowl and let it cool slightly.
  5. Stir in the pistachio cream, tahini, and salt until evenly combined.
  6. Place the chopped chocolate and coconut oil in a microwave-safe bowl.
  7. Microwave in 20-second intervals, stirring each time, until smooth and glossy.
  8. Divide the sliced strawberries among 6 dessert cups.
  9. Add a drizzle of melted chocolate, then spoon over some pistachio kataifi filling.
  10. Repeat the layers once more if desired.
  11. Top with extra melted chocolate, chopped pistachios, and a pinch of flaky sea salt if using.
  12. Serve immediately for the best texture.

Notes

Dry the strawberries very well before assembling to keep the layers from becoming watery. For the crispiest texture, serve the dessert the same day it is made. You can use milk chocolate for a sweeter version, or dark chocolate for a richer contrast. This recipe makes 6 small dessert cups or 4 larger servings.