Preheat your oven to 350°F (175°C). Spread the kataifi pastry onto a baking sheet in an even layer. Bake for 8–10 minutes, stirring once halfway through, until the strands are golden brown and crisp. Set aside to cool completely.

In a medium bowl, combine the toasted kataifi, pistachio cream, tahini, and salt. Stir until the kataifi is evenly coated but still retains its texture.

Divide the mixture into 12 portions and gently press each into a small disc. Transfer to a parchment-lined plate or tray and freeze for 45 minutes.

Place the butter in a medium saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma, about 5–7 minutes.

Pour the browned butter into a large mixing bowl and allow it to cool for 15 minutes.

In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and espresso powder.

Add the brown sugar and granulated sugar to the cooled browned butter and mix until smooth.

Beat in the eggs one at a time. Stir in the vanilla extract and milk.

Add the dry ingredients and mix just until no dry streaks remain. Fold in the milk chocolate and semisweet chocolate chunks.

Cover the bowl and refrigerate the dough for 1 hour.

Divide the chilled dough into 12 equal portions, approximately 100 grams each.

Flatten each portion into a thick round. Place one frozen pistachio filling disc in the center and carefully wrap the dough around it, sealing all seams completely.

Arrange the stuffed dough balls on parchment-lined baking sheets and chill for another 15 minutes.

Bake at 350°F (175°C) for 13–15 minutes, or until the edges are lightly golden and the centers still look slightly soft.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Drizzle the cookies with melted chocolate. Sprinkle with chopped pistachios, extra toasted kataifi, and a pinch of flaky sea salt.

Allow the chocolate to set before serving.