Dubai Strawberry Cups

One quart of strawberries or more or less to taste, sliced
One 10.5 oz jar of pistachio cream (NOT pistachio butter—it is not the same thing. You may need to buy two jars! I use 1.5 jars, but you can start with one and add more if you'd like to.)
One 17.6 oz package of frozen konafah or kataifi dough (they are the same thing) cut into pieces using a very sharp knife or sharp chef scissors
A couple tablespoons of salted butter
Salt to taste
Chocolate—I prefer to use one Tony’s milk chocolate bar, but you can use chocolate chips or whatever your favorite chocolate to melt down. Alternatively if you don’t want warm chocolate, you can even sprinkle on chocolate chips without having to melt anything down. Up to you!
Chopped pistachios

In a large skillet or deep pot, melt the butter, Add the chopped Konafah dough. I like to do this in two separate batches so that I don’t overcrowd my pan and my dough browns evenly. Cook on medium/low heat, stirring often, being careful not to burn. It will take about 15-20 minutes per batch. Low and slow! Once it’s all browned, transfer to a paper towel lined dish and give it a slight sprinkle of salt.
Once your konafah is toasted, mix it with your pistachio cream. I use one 17.6 oz package of konafah with 1.5 jars of the 10.5oz pistachio cream. To me, that is the perfect ratio. Start out with 1 full jar and then add more if you'd like to.
In a double boiler, melt your chocolate.
In a cup or bowl, (I like to use a clear cup), layer your toppings. Some sliced strawberries, followed by the konafah/pistachio mixture (which is what makes Dubai chocolate so good!!! I could eat the entire bowl of just that!), some melted chocolate, and some chopped pistachios (optional). Repeat until your hearts desire!