Slightly crush kataifi with your hands or scissors. Heat butter in a pan, add in the crushed kataifi and toast on low heat till golden brown. Keep mixing so it gets evenly fried and golden brown. Remove this to a bowl and set aside to cool for 5 to 10 minutes.

Once the mixture is cooled slightly. Add in pistachio butter, tahini, powdered sugar, salt, and mix really well. Taste the filling and adjust the sugar accordingly. Some pistachio butter has sugar added, if you are using sweetened pista butter, you can skip the sugar.

Take white chocolate chips in a microwave safe bowl. Place this in microwave and cook for just 10 to 20 seconds. Mix well so the chocolate is melted. If it is not melted, return back to microwave and heat for another 10 more seconds.

Now take your kunafa chocolate mould. Use a fork or spoon to take the melted white chocolate and drizzle over the mould. Place the mould in fridge for 5 minutes.

Meanwhile melt the dark chocolate. Take dark chocolate in a microwave safe bowl. Place this in microwave and cook for just 10 to 20 seconds. Mix well so the chocolate is melted. If it is not melted, return back to microwave and heat for another 10 more seconds. Repeat this until chocolate is melted.

Now remove the mould from fridge. The white chocolate must have hardened now. Take melted dark chocolate and spread all over the mould. Make sure to spread all over the sides of the mould as well. Reserve some chocolate for the topping as well. Once it is spread, return it to fridge and allow it to set for 10 to 15 minutes.

Once chocolate is set, remove from fridge. Now spread the kunafa filling over the chocolate generously. Spread evenly. Now take the remaining chocolate and pour it over the kunafa. Spread evenly using spatula. Now place this in fridge for 2 hours. I leave it overnight.

At the time of de moulding, gently remove from mould and wrap with aluminium foil and store in fridge.