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.
Print Share on Twitter Share on FacebookServings: 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
Ingredients
- 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.
Nutrition
Serving: 160 | Calories: 280kcal | Carbohydrates: 22g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 5mg | Potassium: 86mg | Fiber: 2g | Sugar: 15g | Vitamin A: 117IU | Calcium: 8mg | Iron: 1mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.