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Preheat your oven to 350°F (175°C). In a medium bowl, combine the shredded kataifi pastry with the melted unsalted butter. Toss until the kataifi is evenly coated. Spread the buttered kataifi in a single layer on a baking sheet.

Bake the kataifi for 10-12 minutes, or until it is golden brown and crispy, tossing halfway through to ensure even browning. Remove from the oven and let cool completely.

While the kataifi cools, prepare the pistachio cream. In a food processor, combine the shelled pistachios, sweetened condensed milk, and granulated sugar. Process until a smooth, vibrant green cream is formed. You may need to scrape down the sides of the bowl occasionally.

Once the kataifi is cool, transfer it to a large bowl. Add the prepared pistachio cream and mix thoroughly with a spatula or your hands until the kataifi is well coated and integrated with the cream, forming a cohesive filling. Set aside.

In a large non-stick pan or a microwave-safe bowl, melt the marshmallows over low heat or in 30-second intervals in the microwave, stirring until smooth and stretchy. Be careful not to overcook them, as this can make them brittle.

Once the marshmallows are melted and soft, remove from heat (if using a pan). Sift in the 1/2 cup of unsweetened cocoa powder and the milk powder. Mix vigorously with a sturdy spatula until a uniform, dark brown, stretchy, and chewy dough is formed. This will require some effort.

Lightly coat your hands with vegetable oil to prevent sticking. Take a portion of the chocolate marshmallow dough (about 1 1/2 tablespoons) and flatten it in your palm into a disc.

Take about 1 tablespoon of the pistachio-kataifi filling and roll it into a small ball. Place this ball in the center of the flattened chocolate marshmallow dough.

Carefully wrap the chocolate marshmallow dough around the pistachio-kataifi filling, pinching the edges to seal completely. Shape it into a ball or an oval, ensuring the filling is fully enclosed. Repeat with the remaining dough and filling.

Place the remaining 1/4 cup of unsweetened cocoa powder in a shallow dish. Roll each assembled cookie in the cocoa powder until it is fully coated. Arrange the finished Dubai chewy cookies on a serving tray.


Preheat your oven to 350°F (175°C). In a medium bowl, combine the shredded kataifi pastry with the melted unsalted butter. Toss until the kataifi is evenly coated. Spread the buttered kataifi in a single layer on a baking sheet.

Bake the kataifi for 10-12 minutes, or until it is golden brown and crispy, tossing halfway through to ensure even browning. Remove from the oven and let cool completely.

While the kataifi cools, prepare the pistachio cream. In a food processor, combine the shelled pistachios, sweetened condensed milk, and granulated sugar. Process until a smooth, vibrant green cream is formed. You may need to scrape down the sides of the bowl occasionally.

Once the kataifi is cool, transfer it to a large bowl. Add the prepared pistachio cream and mix thoroughly with a spatula or your hands until the kataifi is well coated and integrated with the cream, forming a cohesive filling. Set aside.

In a large non-stick pan or a microwave-safe bowl, melt the marshmallows over low heat or in 30-second intervals in the microwave, stirring until smooth and stretchy. Be careful not to overcook them, as this can make them brittle.

Once the marshmallows are melted and soft, remove from heat (if using a pan). Sift in the 1/2 cup of unsweetened cocoa powder and the milk powder. Mix vigorously with a sturdy spatula until a uniform, dark brown, stretchy, and chewy dough is formed. This will require some effort.

Lightly coat your hands with vegetable oil to prevent sticking. Take a portion of the chocolate marshmallow dough (about 1 1/2 tablespoons) and flatten it in your palm into a disc.

Take about 1 tablespoon of the pistachio-kataifi filling and roll it into a small ball. Place this ball in the center of the flattened chocolate marshmallow dough.

Carefully wrap the chocolate marshmallow dough around the pistachio-kataifi filling, pinching the edges to seal completely. Shape it into a ball or an oval, ensuring the filling is fully enclosed. Repeat with the remaining dough and filling.

Place the remaining 1/4 cup of unsweetened cocoa powder in a shallow dish. Roll each assembled cookie in the cocoa powder until it is fully coated. Arrange the finished Dubai chewy cookies on a serving tray.
