Dubai Pistachio Kunafa Chocolate Bar

Toast the kataifi: Roughly chop or break the shredded kataifi pastry into smaller pieces (about 2-3 cm). Melt the butter in a non-stick frying pan over medium heat. Add the kataifi and stir continuously for 7-10 minutes until every strand turns deep golden and crispy. Watch carefully — it can burn quickly. Transfer to a plate and let it cool completely.

About 10 min

Make the filling: In a mixing bowl, combine the pistachio cream and tahini. Stir well until fully incorporated. Fold in the cooled toasted kataifi. The mixture should be thick, chunky, and fragrant. Taste and adjust — if you prefer a sweeter filling, drizzle in 1 tsp of honey or maple syrup.

About 5 min

Melt and temper the dark chocolate: Place chopped dark chocolate in a heatproof bowl. Melt over a double boiler (bain-marie) or in the microwave in 30-second bursts, stirring between each burst, until smooth and glossy. For best results, temper the chocolate: melt two-thirds of the chocolate, remove from heat, then stir in the remaining one-third until fully melted and the chocolate temperature drops to 31-32°C (88°F). Tempered chocolate gives a satisfying snap.

About 5 min

Line the mould: Use a chocolate bar mould (rectangular silicone or metal) or a lined baking tin (20x10 cm). Pour half of the melted dark chocolate in, tilting and using a pastry brush to coat the base and sides evenly to a thickness of 3-4 mm. Tap the mould gently on the counter to release air bubbles. Place in the fridge for 10 minutes until fully set.

About 5 min

Add the filling: Spoon the pistachio-kataifi mixture into the chocolate shell and press it down firmly and evenly with the back of a spoon. Leave a 5 mm gap at the top edge so the closing layer of chocolate can seal properly. Do not overfill.

About 3 min

Seal with chocolate: Pour the remaining melted dark chocolate over the filling, spreading it to the edges to fully seal the bar. Tap the mould gently again to remove any air. Sprinkle flaky sea salt and crushed pistachios across the top surface immediately before the chocolate sets.

About 3 min

Decorate (optional but iconic): If using white chocolate, melt it and drizzle thin swirls or zigzag lines over the top of the still-soft dark chocolate surface for the signature Dubai bar look. You can also dust with a tiny pinch of edible gold lustre powder for extra drama.

About 2 min

Set and unmould: Transfer the mould to the refrigerator and chill for at least 1 hour (ideally 2 hours) until completely firm. Once set, gently flex the silicone mould or lift the bar from the lined tin. Break or slice into portions. The bar keeps in the fridge for up to 2 weeks or at room temperature (below 22°C) for 3-4 days. Serve at room temperature for the best pistachio creaminess.