Dubai Desert with Strawberries

Start by preparing the kataifi dough. Mix the flour with the cornstarch and salt, add the oil and about 150 g of water. Knead with a whisk to form a smooth dough, then add the remaining water and stir until the dough is smooth and thin. Knead with a dough scraper for 5 minutes, then let it rest for an hour.

Heat a frying pan, grease it, and fill the rested dough into a piping bag. Cut off a small end to create a tiny hole, and pipe narrow strips lengthwise onto the pan. Once the dough has detached from the pan, transfer it to a plate with a spatula and continue until all the dough is used up. Set aside the finished noodles for now; about half will be needed for the dessert.

For the pistachio cream, put the pistachios in a blender and chop them. Add cream and sugar and continue blending until a thick pistachio cream forms. If it's too thick, add a little more cream. Cut half of the prepared kataifi noodles into small pieces and heat the pan.