Homemade Dubai Pistachio Kunafa Chocolate Bars

Inspired by the viral Dubai chocolate craze, these bars tuck toasted kataifi and a pistachio-tahini paste inside a dark chocolate shell. Crispy strands meet creamy nut filling for a no-fuss take on Middle Eastern kunafa flavors.

Serves 6 · 25 min prep · 10 min cook

Estimate for one serving

• 485 cal
• 9g protein
• 42g carbs
• 34g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 6 oz kataifi pastry (shredded phyllo)
• 4 tbsp unsalted butter
• 1 cup roasted pistachios
• 3 tbsp tahini
• 2 tbsp powdered sugar
• 12 oz dark chocolate chips (60-70%)
• 1 tbsp coconut oil
• 1/2 tsp flaky sea salt
• 2 tbsp extra chopped pistachios for topping

Instructions

1. 1Preheat a large dry skillet over medium heat. Add the kataifi pastry and toast, tossing constantly with tongs, for 6–8 minutes until golden brown and crisp in places; transfer to a bowl.
2. 2Melt the butter in the same skillet, pour it over the toasted kataifi, and toss until every strand is coated and glossy.
3. 3In a food processor, pulse the roasted pistachios with tahini and powdered sugar until a thick, slightly chunky paste forms, about 45–60 seconds; scrape down sides once.
4. 4Fold the pistachio-tahini paste into the buttered kataifi until evenly distributed and sticky clumps form.
5. 5Line an 8×8-inch pan with parchment, leaving overhang. Press the kunafa-pistachio mixture firmly into an even layer about ½-inch thick; chill 10 minutes to set.
6. 6Melt the dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until completely smooth and pourable, about 90 seconds total.
7. 7Pour the melted chocolate over the chilled kunafa base and spread evenly with an offset spatula to the edges.
8. 8Immediately sprinkle flaky sea salt and the extra chopped pistachios over the wet chocolate.
9. 9Refrigerate the pan for at least 45 minutes, or until the chocolate is fully set and snaps cleanly.
10. 10Lift out using the parchment, place on a cutting board, and slice into 6 neat bars with a hot dry knife, wiping the blade between cuts.
11. 11Serve chilled or at cool room temperature; store leftovers in an airtight container in the fridge up to 5 days.