Preheat your oven to 350°F (175°C). While the oven heats, gently separate the kataifi strands and coat them thoroughly with melted butter. Spread the kataifi evenly onto a baking sheet, making sure to break up any clumps. Bake for 12-15 minutes, or until the strands are golden brown and crispy. Remove from the oven and allow to cool completely before using.

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each to avoid burning. Once fully melted, mix in the natural pistachio butter and a pinch of salt until smooth. If the mixture appears too thick, add a splash of neutral vegetable oil to adjust the consistency.

Finely chop the cooled kataifi to create a texture that blends seamlessly with the filling. In a mixing bowl, gently fold the chopped kataifi into the pistachio filling, ensuring everything is well combined.

Using your hands, take small portions of the mixture and form walnut-sized balls. Place them on a parchment-lined tray and refrigerate for at least 30 minutes.

Melt the dark chocolate until smooth. Take each chilled ball and dip it fully into the melted dark chocolate, ensuring an even coating. Gently shake off any excess chocolate before placing it back on the tray.

Before the dark chocolate sets, sprinkle the tops of each coated ball with chopped pistachios. Allow the chocolate to set at room temperature for about 15 minutes.

Once set, carefully transfer the Dubai Chocolate Balls to an airtight container. Store them in the refrigerator for up to a week or freeze them for up to three months.