• Rinse and thoroughly dry the strawberries, then slice or quarter them as desired.

Prepare Crunchy Pistachio Mixture-

• In a large skillet over medium heat, melt the butter. Once melted, add the chopped kataifi to the skillet.
• Toast the kataifi, stirring continuously, until it turns a light golden brown. (It’s important to stir constantly to ensure even browning and prevent burning.)
• Remove the skillet from the heat and pour in the pistachio cream and tahini. Stir until fully combined. Set the mixture aside.

Melt Chocolate- Use your go-to chocolate melting method.

• Place the bag of chocolate or sealed chocolate bar into a casserole dish. (You only want to use this method on sealed chocolate.)
• Pour boiling water over it and let it sit for a few minutes to allow the chocolate to melt.
• Once melted, use tongs to carefully remove the bag from the water. (You can use the melted chocolate bag as a piping bag—just snip off a corner and pipe the chocolate directly when assembling the cups. This method is easier and less messy!)

Assemble Dubai Chocolate Strawberry Cups-

• Lay out four cups and divide half of the strawberries evenly among them to create the first layer.
• Drizzle or pipe melted chocolate over the strawberries, then spoon on some of the crunchy pistachio cream mixture.
• Repeat the layers with the remaining strawberries, more chocolate, and another layer of pistachio cream.
• Finish each cup with a sprinkle of crushed pistachios and garnish with a strawberry slice or a drizzle of chocolate. (This recipe makes approximately 4–5 cups, depending on how full you prefer them.)