Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup pistachio paste
- 1/4 cup tahini
- 1 cup toasted kataifi
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium saucepan over low heat, melt the butter and sugar together, stirring until combined.
- Remove from heat and let cool slightly.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Fold in pistachio paste and tahini until evenly mixed.
- Pour the batter into the prepared baking pan and smooth the top.
- Sprinkle the toasted kataifi over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares and serving.
Notes
Use room temperature eggs for better emulsification. Toast kataifi until golden for extra crispiness. If pistachio paste is stiff, warm it slightly before mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg