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Dubai Chocolate

Dubai Chocolate is a luxurious fusion dessert that blends Middle Eastern flavors with modern chocolate craftsmanship. Inspired by knafeh, this indulgent treat features crispy kataifi pastry, a rich pistachio-tahini filling, and a smooth chocolate coating. Perfectly balancing crunchy, creamy, sweet, and nutty elements, this viral dessert is a must-try for chocolate lovers!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Middle Eastern Fusion
Calories 320 kcal

Equipment

  • Non-stick frying pan – for toasting kataifi pastry
  • Wooden spoon or spatula – for stirring the pastry evenly
  • Mixing bowls – for preparing the pistachio-tahini filling
  • Silicone chocolate bar molds – for shaping the chocolate bars
  • Microwave or double boiler – for melting chocolate
  • Spatula – for smoothing the chocolate coating
  • Refrigerator – for setting the chocolate bars
  • Sharp knife – for cutting and serving the bars

Ingredients
  

  • For the Kataifi Pastry Crunch:
  • 150 g 5 oz kataifi pastry, shredded
  • 60 g 2 oz unsalted butter, melted
  • For the Pistachio-Tahini Filling:
  • 360 g 12.7 oz pistachio paste (or Biscoff spread as an alternative)
  • 20 g 0.8 oz tahini
  • A pinch of sea salt
  • For the Chocolate Coating:
  • 500 g 1.1 lbs high-quality dark or milk chocolate, melted
  • 1 tsp coconut oil optional, for a glossy finish
  • Optional Add-ins:
  • 1 tbsp crushed pistachios for garnish
  • 1/2 tsp rose water or cardamom for extra Middle Eastern flavor
  • Sea salt flakes for balance

Instructions
 

  • Step 1: Toast the Kataifi Pastry
  • Preheat a non-stick frying pan over medium heat.
  • Melt the butter and add the shredded kataifi pastry.
  • Stir continuously and toast for 8–10 minutes until golden brown and crispy.
  • Transfer to a plate and let it cool completely.
  • Step 2: Prepare the Pistachio-Tahini Filling
  • In a bowl, mix pistachio paste, tahini, and sea salt until smooth.
  • Fold in the cooled kataifi pastry until fully combined.
  • Step 3: Prepare the Chocolate Molds
  • If using silicone chocolate bar molds, lightly coat them with melted chocolate to form a shell.
  • Refrigerate for 5–10 minutes until set.
  • Step 4: Assemble the Chocolate Bars
  • Fill the chocolate molds halfway with the pistachio-tahini mixture.
  • Pour melted chocolate on top to seal the bars.
  • Smooth the surface and refrigerate for at least 1 hour.
  • Step 5: Unmold & Serve
  • Gently remove the chocolate bars from the molds.
  • Garnish with crushed pistachios or sea salt if desired.
  • Enjoy with Arabic coffee or mint tea!

Notes

Chocolate Selection: Use dark chocolate (70%+ cocoa) for a deep, rich flavor, or milk chocolate for a creamier, sweeter profile.
Kataifi Alternatives: If kataifi pastry is unavailable, try crushed filo dough or finely chopped nuts (like almonds or hazelnuts) for a similar texture.
Flavor Enhancements: Adding rose water, cardamom, or sea salt can enhance the Middle Eastern flavors.
Decorating Tips: Drizzle melted white or ruby chocolate over the bars for a professional touch.
Storage Instructions: Keep in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Serving Suggestion: Best served at room temperature with Arabic coffee (Gahwa) or mint tea for an authentic experience.