| Category |
Cuisine |
Servings |
Prep Time |
Cook Time |
| Dessert |
Mediterranean Fusion |
6 |
15 mins |
10 mins |
Crunchy, creamy, and irresistibly rich — this Pistachio Kataifi Brownie blends the deep flavor of chocolate brownies with buttery, pan-cooked kataifi and velvety Eastanbul Pistachio Cream.
Chef’s Tip: Cook the kataifi slowly with butter — it should toast evenly and release a nutty aroma without burning. For extra indulgence, warm the brownie before layering for a molten, café-style experience.
Ingredients
- 6 pre-baked brownie squares (homemade or store-bought)
- ½ cup Eastanbul Pistachio Cream
- 1 cup Eastanbul Dried Kataifi
- 2 tbsp butter
- ½ cup dark chocolate chips or couverture chocolate
- 2 tbsp heavy cream or milk
- 2 tbsp chopped pistachios for garnish
Directions
- In a large nonstick pan, melt the butter over medium heat. Add the Dried Kataifi.
- Cook for 5–7 minutes, stirring often, until the kataifi turns golden brown and crispy.
- In a bowl, combine the cooked kataifi with Pistachio Cream. Mix until the kataifi is evenly coated but still crunchy.
- Combine chocolate chips and heavy cream in a heatproof bowl.
- Melt over a double boiler or microwave (in short 20-second bursts) until smooth and glossy.
- Place a brownie square on a plate.
- Spread a generous layer of the pistachio-kataifi mixture on top.
- Drizzle with warm chocolate ganache.
- Garnish with chopped pistachios
- Serve immediately for a warm, gooey texture or chilled for a firmer dessert.
