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Dubai Chocolate Kataifi Bars with Pistachio Filling Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern

Description

Dubai Chocolate Recipe is a delightful treat featuring crispy toasted kataifi pastry combined with a rich pistachio and tahini filling, all encased in a smooth dark or milk chocolate shell. This unique fusion dessert balances crunchy textures and nutty flavors, perfect for special occasions or indulgent snacking.

Ingredients

Kataifi Pastry and Butter

  • 5 ounces kataifi pastry (shredded phyllo), chopped and separated
  • 2 ounces unsalted butter

Filling

  • 12 ounces pistachio paste
  • ¾ ounce tahini (approximately 0.8 oz)
  • Pinch of salt

Chocolate Shell

  • 1 pound dark or milk chocolate, melted

Instructions

  1. Toast Kataifi: In a large, high-sided skillet, melt the butter over medium heat. Add the kataifi pastry, breaking it up as you go. Toast it thoroughly, stirring frequently, for about 10 minutes until evenly golden and crunchy.
  2. Prepare Pistachio Filling: In a large bowl, mix together the pistachio paste, tahini, and a pinch of salt until well combined. Add the toasted kataifi to this mixture and stir until everything is evenly blended. Set aside.
  3. Melt Chocolate: Have 2 large chocolate bar molds ready on a tray. Melt half the chocolate (dark or milk) until smooth and runny.
  4. Create Chocolate Shell: Optionally, drizzle some melted colored chocolate on the bottom of the molds. Spoon half of the melted chocolate into each mold, tilting to coat the sides and bottom thoroughly. Pour out any excess to leave a thin, even chocolate shell. Place the molds in the fridge for about 10 minutes until the shells are set.
  5. Fill Chocolate Shells: Once the shells have set, melt the remaining chocolate. Fill each chocolate shell with the kataifi-pistachio mixture, pressing it in gently and evenly to create a firm filling layer.
  6. Seal and Chill: Spoon the newly melted chocolate over the filling to seal everything inside. Smooth out the surface and remove any excess chocolate for a neat finish. Return the molds to the fridge for 10–15 minutes until the chocolate is completely set.
  7. Unmold and Serve: Carefully unmold the bars once fully hardened. The chocolate bars should release easily, showcasing the crunchy and nutty filling inside, ready to enjoy.

Notes

  • Make sure to toast the kataifi pastry evenly to develop a crunchy texture and deep flavor.
  • Use good quality pistachio paste and chocolate for the best taste.
  • Chocolate shells should be thin but fully cover the mold to create a sturdy bar.
  • Chilling times are crucial for setting the chocolate properly to avoid melting during unmolding.
  • Optionally drizzle colored chocolate for a decorative touch before pouring the main chocolate shell.
  • Keep finished chocolate bars refrigerated until serving to maintain texture and freshness.

Find it online: https://slsrecipes.com/dubai-chocolate-kataifi-bars-with-pistachio-filling-recipe/