Melt butter in a skillet over medium heat. Add chopped kataifi and toast for 5-7 minutes until deep golden brown. Remove from heat and let cool entirely.
Mix the cooled kataifi with pistachio cream and tahini until fully coated. Set aside.
Melt the dark chocolate until smooth. Spoon a portion into 6 serving cups, dragging it up the sides to form a shell. Chill for 10 minutes to set.
Layer the bottom of the set chocolate cups with dry, diced strawberries.
Add a generous layer of the pistachio-knafeh mixture on top of the strawberries and press gently.
Pour the remaining melted chocolate over the top to completely seal the cups. Chill for at least 30 minutes before serving.
