| Category |
Cuisine |
Servings |
Prep Time |
Chill Time |
| Dessert |
Mediterranean Fusion |
8.-10 |
15 mins |
20 mins |
Soft, chewy, and irresistibly indulgent — these Viral Dubai Chewy Cookies combine a buttery marshmallow shell with a crunchy pistachio-kataifi center made with Eastanbul Pistachio Cream. Each bite delivers stretchy sweetness wrapped around a creamy, nutty filling inspired by the viral Dubai dessert trend.
Chef’s Tip: Work quickly when shaping the marshmallow mixture, as it sets fast. Lightly butter your hands to prevent sticking and ensure smooth, round cookies.
Ingredients
Directions
- In a nonstick pan, melt butter over medium heat.
- Add Eastanbul Dried Kataifi, separating the strands gently. Cook for 5–7 minutes, stirring frequently, until golden brown and crispy.
- Let the kataifi cool completely.
- In a bowl, mix the cooled kataifi with Eastanbul Pistachio Cream until evenly combined.
- Scoop small portions of the pistachio mixture and freeze for 20–30 minutes until firm.
- In a separate pan, melt 2 tbsp butter over low heat.
- Add mini marshmallows and stir continuously until fully melted and smooth. Remove from heat immediately.
- Allow the marshmallow mixture to cool slightly until workable.
- Lightly butter your hands, take a spoonful of marshmallow mixture, flatten it, and place one frozen pistachio-kataifi ball in the center.
- Wrap the marshmallow mixture around the filling and roll into a smooth ball.
- Drizzle or dip in melted dark chocolate and dust lightly with cocoa powder if desired.
- Chill for 20–30 minutes until set before serving.
