Dubai Pistachio Kataifi Brownies

Ingredients

Method

1. 1

   Melt the 28 g / 2 tbsp butter in a skillet over medium heat. Add the chopped kataifi and toast, stirring constantly, for 5–7 minutes until the threads are deep golden brown and audibly crisp. Slide into a bowl immediately.

2. 2

   While the kataifi is still warm, stir in the pistachio cream and tahini until evenly coated. Set aside to cool to room temperature.

3. 3

   Preheat the oven to 175°C / 350°F. Line a 20 x 20 cm (8 x 8 in) pan with parchment, leaving overhang on two sides.

4. 4

   In a medium bowl, whisk the melted butter and sugar briskly for about 1 minute while the butter is still warm. Whisk in the eggs one at a time, then the vanilla, until the mixture looks pale and slightly glossy.

5. 5

   Sift the cocoa, flour, and salt over the wet mixture. Fold with a spatula just until no dry streaks remain, then fold in the chocolate chunks.

6. 6

   Scrape about two-thirds of the brownie batter into the prepared pan and smooth level. Spoon the cooled pistachio-kataifi filling in an even layer, keeping a roughly 1 cm / 3/8 in border clear of the sides.

7. 7

   Top with the remaining brownie batter and spread gently to cover the filling, using an offset spatula. Small windows of filling showing through are fine.

8. 8

   Bake for 30–35 minutes, until the top is set and matte and a toothpick inserted 2 cm / 1 in from the edge comes out with moist crumbs.

9. 9

   Cool in the pan on a rack for 30 minutes, then refrigerate for at least 1 hour (2 hours for the cleanest layered slices). Lift out using the parchment and cut into 9 squares with a warm, dry knife.

Tips

• Chop kataifi into 2–3 cm / 1 in threads before toasting. Long strands turn leathery inside the bake and resist slicing cleanly.
• Toast the kataifi until it is genuinely deep golden, not pale. Under-toasted kataifi loses its crunch the moment it meets pistachio cream.
• Use a 60–70% dark chocolate. Milk chocolate chunks make the finished brownie read one-note against the sweet pistachio filling.
• Pistachio creams vary widely in sugar and oil content. If your cream is very loose, chill the finished filling for 15 minutes before layering so it holds its shape between the batter layers.
• Nutrition values are estimates per serving based on standard ingredient averages; pistachio cream in particular can move calories and fat by 15% or more depending on brand.

Frequently asked questions

What is kataifi and where do I buy it?

Kataifi is a shredded phyllo dough used across the Eastern Mediterranean, sold frozen or refrigerated at Middle Eastern and Greek grocers and many well-stocked supermarkets. Thaw fully and blot dry before chopping.

Can I substitute pistachio butter for pistachio cream?

Pure pistachio butter is not sweetened and will read as savory in this bake. If that is all you have, whisk 210 g of pistachio butter with 30 g of powdered sugar and a pinch of salt before using.

Can I use store-bought Dubai chocolate filling instead of making it?

Yes. Soften 280 g of prepared Dubai-style filling and use it in place of the toasted kataifi, pistachio cream, and tahini. Expect a slightly softer interior because commercial fillings are engineered for room-temperature set, not a baked pocket.

How should I store these?

Refrigerate in an airtight container for up to 4 days. The brownie itself stays fudgy cold, and the filling stays defined. Bring to cool room temperature for 10 minutes before serving to wake up the chocolate flavor.