Preheat the oven. Top and bottom heat: about 180 °C Hot air: about 160 °C. Grease and flour the muffin tin.

Chop the kadayif (angel hair) into small pieces and toast it in a pan until golden brown. 

Put the roasted kadayif (angel hair), pistachio cream and tahini paste in a bowl and stir with a wooden spoon to form a creamy mixture. Spread about a heaped tablespoon of the pistachio kadayif filling flat on a piece of baking paper. Divide the rest into 12 walnut-sized portions and let cool.

 Set aside about 2 tablespoons of the Chocolate chunks. Mix the oil, buttermilk, eggs, sugar, salt and Vanilla extrat in a mixing bowl with a whisk. Mix the flour with baking powder, baking soda and cocoa and stir in briefly. Finally, stir in the remaining chunks. Fill about 2/3 of the dough into the muffin tin. Spread the walnut-sized pistachio kadayif portions on the dough and press in a little. Spread the remaining dough on top and sprinkle with the chocolate chunks.

Bake for 25 mins. Untill crips and a skwer comes out clean. Leave the in the tin on a cake rack for about 10 mins. Then carefully remove from the tin and leave to cool on a cake rack.

Melt the chocolate over low heat in a water bath. Spread about a tablespoon of melted chocolate coating on each Dubai Chocolate muffin and garnish with pistachios and the remaining pistachio kadayif filling.