The Viral Dubai Chewy Cookie Recipe You Need to Make!

Experience the rich flavors of this easy recipe for a delicious dessert, featuring a delightful blend of kataifi and pistachio cream. This homemade desserts creation offers an irresistible buttery crunch with a velvety texture, making it one of the best middle eastern desserts. A perfect sweet treats for any occasion! INGREDIENTS Pistachio–Kataifi Filling 150 g kataifi pastry (shredded filo dough) 40 g butter, melted 200 g sweetened pistachio cream Marshmallow Outer Layer 200 g mini marshmallows 40 g butter 30 g milk powder 20 g cocoa powder Finishing Cocoa powder (for dusting) A little oil (for shaping) INSTRUCTIONS Toast kataifi In a pan, cook kataifi with melted butter over medium heat until golden and crispy. Mix filling Remove from heat and mix with pistachio cream until fully combined. Let cool slightly. Shape centers Scoop and shape into small discs or balls. Chill until firm. Melt base In a saucepan, melt butter and mini marshmallows on low heat until smooth and stretchy. Add dry ingredients Stir in milk powder and cocoa powder until fully combined and glossy. Coat Lightly oil your hands. Take a portion of the marshmallow mixture and flatten it. Fill & shape Place the pistachio–kataifi center inside, wrap, and shape into a thick cookie form. Dust Coat lightly with cocoa powder for a soft matte finish. Set Let rest at room temperature or chill briefly until the exterior is set but still chewy. Serve Break open or pull apart for a gooey, stretchy center and rich pistachio filling. NOTES Work quickly with the marshmallow — it sets fast Light oiling prevents sticking and keeps the surface smooth For extra stretch: keep the cookies slightly warm before serving Dust just before serving for the best visual contrast