Dubai Chocolate Bar with Pistachio Knafeh
This indulgent dessert went viral across social media thanks to its rich Middle Eastern twist on a classic chocolate bar. Combining golden toasted kataifi pastry with a sweet pistachio-tahini filling and smooth milk chocolate, the Dubai Chocolate Bar delivers a melt-in-your-mouth experience with irresistible crunch and exotic flavor.
Yield: 6 bars
Calories: 280kcal
Equipment
- Large skillet or non-stick pan
- Mixing bowls
- Spatula
- Food processor or spoon (for mixing pistachio base)
- Microwave or double boiler
- Silicone or metal chocolate molds
- Refrigerator or freezer
Materials
- For the Kataifi Layer:
- 1 cup kataifi pastry shredded phyllo, thawed if frozen
- 2 tbsp unsalted butter for toasting
- For the Pistachio Filling:
- ½ cup ground pistachios or pistachio butter/paste
- 1 –2 tbsp tahini
- 1 tbsp honey or sugar optional, to taste
- For the Chocolate Coating:
- 1 cup milk chocolate chopped or chips
- 1 tsp coconut oil for smoother melt
- Optional Toppings:
- Melted white chocolate for drizzling
- Chopped pistachios for garnish
- A few drops of rosewater or orange blossom water for aroma
Instructions
- Step 1: Toast the Kataifi
- In a skillet, melt butter over medium heat.
- Gently separate kataifi strands and toast until golden and crispy (about 7 minutes), stirring constantly.
- Set aside and cool.
- Step 2: Prepare Pistachio Filling
- In a bowl, mix ground pistachios with tahini.
- Add sugar or honey if desired for a sweeter flavor.
- Adjust texture with more tahini if needed to form a spreadable consistency.
- Step 3: Melt the Chocolate
- In a microwave-safe bowl or double boiler, melt milk chocolate with coconut oil until smooth.
- Stir gently to keep glossy.
- Step 4: Layer in the Mold
- Pour a thin layer of chocolate into the mold and tap gently.
- Sprinkle a layer of toasted kataifi.
- Spoon in the pistachio filling.
- Add another layer of kataifi.
- Pour the remaining chocolate over the top and tap again to remove air bubbles.
- Step 5: Chill
- Refrigerate for 30 minutes, or freeze for 10–15 minutes, until fully set.
- Carefully unmold and garnish with white chocolate drizzle or chopped pistachios.
Video
Notes
- Don’t over-toast: Remove kataifi from heat once golden brown.
- Use fresh tahini and pistachio: This ensures a smoother, richer filling.
- Mold choice matters: Silicone makes for easy release without cracking.
- Add aromatics: Rosewater or orange blossom enhances the Middle Eastern flair.
- Layer slowly: Chill between layers if needed to avoid smudging or sinking.