Dubai Chocolate Strawberry Dip

1. Gather all ingredients.

2. Heat milk in a saucepan over low until steaming, about 3 minutes. Remove from heat and whisk in chocolate chips until smooth.

3. Pour melted chocolate into a large shallow bowl. Cover with plastic wrap with wrap touching the surface of the chocolate mixture. Freeze until mixture is thickened and chilled, about 30 minutes.

4. While chocolate mixture chills, melt butter in a nonstick skillet over medium heat. Add kataifi and cook, stirring occasionally, until golden brown and crispy, about 6 minutes. Transfer to a bowl; set aside 3 tablespoons for garnish.

5. Pour chilled chocolate mixture through a fine-mesh strainer set over a large bowl with instant pudding. Whisk mixture constantly until slightly thickened and pudding mix is dissolved, about 4 minutes. Refrigerate until ready to use.

6. In a separate bowl, stir together pistachio cream and water until smooth. Gently fold in kataifi, pistachios, and tahini until combined.

7. Transfer kataifi mixture to a shallow serving bowl; spread in an even layer. Then, top mixture with chocolate pudding in an even layer.

8. Garnish with reserved kataifi, pistachios, and flaky salt, if desired. Serve with strawberries.

Recipe developed by Amanda Stanfield