Dubai Dessert with Strawberries and Pistachios

Start by preparing the kataifi dough. In a bowl, mix the flour with the starch and salt. Add the oil and about 150 ml of water. Use a whisk to obtain a homogeneous dough, then add the rest of the water (up to a total of approx. 200-250 ml) until you get a thin and fluid batter. Whisk vigorously for 5 minutes, then let the dough rest for an hour.

Heat a non-stick pan and grease it with very little fat. Pour the batter into a piping bag or pastry bag and cut a very small tip to create a fine opening. Draw circles or thin lines in the pan. As soon as the dough detaches from the pan, lift it with a spatula and place it on a plate. Continue until you finish the batter. You will need about half of the resulting quantity for this dessert.

For the pistachio cream: put the pistachios in a blender and grind them until you get fine pieces. Add the whipping cream and powdered sugar, then mix until you get a dense cream. If it's too thick, add a little more cream.