Dubai Dessert with Strawberries & Pistachios

Start by preparing the dough for the Kataifi noodles. Mix flour with cornstarch and salt, add oil and approx. 150 g water. Whisk into a smooth batter, then add the remaining water and process into a smooth, thin batter. Stir with a dough scraper for 5 minutes, then let rest for one hour.

Heat a pan and lightly grease it. Fill the dough into a piping bag. Cut off a tiny tip to create a small opening, and pipe narrow, elongated strips into the pan. As soon as the dough detaches from the pan, lift it onto a plate with a spatula. Continue until all the dough is used up. Set aside the finished noodles (about half will be needed for the dessert).

For the pistachio cream, finely grind the pistachios in a blender. Add cream and powdered sugar and continue blending until a thick pistachio cream forms. If it's too firm, add a little more cream.