I use pre toasted kataifi, but if you can only buy untoasted, then melt 1 tablespoon of butter in a frying pan over a medium heat, add the kataifi and cook, stirring occasionally until it’s golden and toasted - about 8 minutes.

For the dubai pistachio filling, add the pistachio cream, tahini, and salt to a large bowl and stir to combine. Add the toasted kataifi to the pistachio cream mixture and gently stir to combine. Set aside.

Chop the chocolate into small pieces and place them in a microwave-safe bowl. Microwave for 60 seconds, then stir and heat for an additional 30 seconds, or until the chocolate is fully melted.

While the chocolate is melting, line a baking tray with a sheet of parchment paper.

Scoop spoonfuls of the melted chocolate onto the parchment paper, forming small disk shapes. You can adjust the thickness of the bites to your preference. Set aside some of the melted chocolate for drizzling.

Add a small spoonful of the dubai pistachio filling to each chocolate disk. Drizzle them with the remaining melted chocolate.

Place in the fridge for 15 minutes or until the chocolate has set.