Preheat oven to 400F.

Toss 4 cups of shredded kataifi with 4 Tbsp melted butter until evenly coated.

Spread the kataifi thinly across a lined sheet pan.

Bake the kataifi for 8-9 minutes, or until golden brown.

Stir to mix evenly, and bake another 2 minutes if needed.

Once the kataifi is toasted and cooled, add to a large bowl and mix in 1 and a half jar of pistachio cream (300g).

Scoop with an ice cream scooper or shape with gloved hands into balls (about 1.5-2 in diameter).

Place the balls on a tray and pop it in the freezer (at least 10 minutes).

In a large pan, add 2.5 Tbsp of butter and once it’s melted, add the marshmallow (1 bag, 12oz).

On medium heat, melt the marshmallow while stirring for about 5 minutes.

When the marshmallow is about 60% melted, lower the heat to the lowest setting and sift in the cacao powder (4 Tbsp).

If you have, add 3 Tbsp milk powder to give more structure to the marshmallow.

Immediately take it off the heat once the cacao powder is mixed in.

Take out the frozen kataifi balls, remove from the tray and set it aside.

Grease the pan with 2 Tbsp of neutral oil.

Transfer the chocolate marshmallow onto the pan.

Once the marshmallow cools down in the cold pan for about 3 minutes, grease your hands (or gloves) with oil and pull apart a small amount of the marshmallow and shape it into a flat circle.

Place the frozen pistachio balls on the marshmallow wrapping, and carefully wrap it, pinching the edges to close it up.

Wrap all the pistachio balls. This should yield about 8-9 Dubai chewy cookies.

To prevent the 'cookie' from sticking to the lining, lightly dust the cupcake liners before placing them into each one.

Then lightly dust the top with cocoa powder. Don’t overdust them, because it’ll be difficult to eat!

Keep the cookies frozen, and before serving, thaw them out for 15-20 minutes in room temperature to enjoy the chewy texture.