Dubai-Style Pistachio Kunafa Chocolate Bars
The very viral dessert that conquered the internet — crispy kunafa, creamy pistachio paste, and dark chocolate meet in every bite. A perfect balance of textures and flavors.
Instructions
Preparing the Kunafa
- 1
Thaw kadaif dough and cut with scissors into 1–2cm pieces.
- 2
Melt butter in a medium skillet.
- 3
Add cut kunafa and fry, stirring constantly, for 10–12 minutes — until evenly golden and crispy.
- 4
Transfer to a plate lined with paper towel. Let cool completely.
Pistachio Filling
- 5
In a bowl, mix pistachio paste, honey, a pinch of salt, and tahini (if using).
- 6
Add crushed pistachios and stir.
- 7
Add cooled crispy kunafa and gently fold in — keeping the kunafa crunchy and unbroken.
Tempering Chocolate (Seeding Method)
- 8
Chop the chocolate. Set aside 1/3 (100g).
- 9
Melt the remaining 200g + coconut oil in a double boiler to 45–50°C.
- 10
Remove from heat, add reserved chocolate in portions, stirring until temperature drops to 31–32°C.
Assembly
- 11
Pour a thin layer of chocolate (2–3mm) into a silicone bar mold or a mold lined with plastic wrap.
- 12
Refrigerate for 5 minutes — chocolate should be just barely set.
- 13
Evenly distribute the pistachio-kunafa filling.
- 14
Cover with remaining chocolate, smooth the surface.
- 15
Sprinkle with crushed pistachios.
- 16
Refrigerate for at least 2 hours (overnight is better).
Serving
- 17
Remove from refrigerator 5–10 minutes before serving.
- 18
Carefully unmold and cut with a sharp knife warmed in hot water.
Chef's Notes
Kunafa can be fried in advance and stored in an airtight container for up to 3 days — it will keep its crunch. Don't replace pistachio paste with cream — the result will be too sweet and runny. If you don't have a silicone mold, use a small container (15×10cm) lined with plastic wrap. For a milk chocolate version, replace dark chocolate with milk (35–40% cocoa) and reduce honey to 1 tbsp.