Dubai Dessert with Strawberries & Pistachios

For the kataifi dough, mix flour with starch and salt. Add oil and approx. 150 ml water. Whisk into a smooth batter, then add the remaining water (approx. 50-100 ml) until a thin batter is formed. Stir the dough vigorously for approx. 5 minutes and then let it rest for one hour.

Heat a pan and lightly grease it. Fill the dough into a piping bag and cut off a tiny tip. Pipe the dough into fine, thread-like lines into the pan. As soon as the threads detach from the pan, carefully lift them onto a plate with a spatula. Repeat the process until all the dough is used. About half of the noodles are 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 creamy consistency is achieved. If necessary, add another splash of cream.