Dubai Chocolate Egg

Begin by preparing the kataifi dough: carefully cut it into small pieces, about 2–3 cm long. This will create the perfect base for a crispy filling.

Melt the butter in a pan, then add the shredded kataifi dough. Sauté over medium heat, stirring continuously, until it achieves an appealing golden-brown color. Afterward, allow the dough to cool to room temperature.

In a separate bowl, combine the pistachio paste, salt, and tahini. Mix all ingredients thoroughly until a uniform and smooth mixture is achieved. This will form a fragrant and delicate base for the filling.

Add the fried and cooled kataifi pastry to the pistachio mixture. Gently mix to ensure the pastry is evenly distributed throughout the filling, giving it a pleasant crunchy texture.

Carefully separate the chocolate eggs into two halves. Fill each half with the prepared filling. Before serving, sprinkle the dessert with chopped pistachios for extra flavor and an attractive appearance.