Viral Dubai Chocolate Pistachio Kataifi Bars

Born from the viral Dubai chocolate craze, these bars wrap crisp buttered kataifi and pistachio-tahini filling in a dark chocolate shell. A modern nod to Middle Eastern pastry traditions, they offer crunch and rich nutty sweetness in every bite.

Serves 6 · 20 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 9g protein
• 32g carbs
• 30g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 oz kataifi pastry
• 6 tbsp unsalted butter
• 1 1/2 cups roasted pistachios
• 1/3 cup tahini
• 2 tbsp powdered sugar
• 12 oz dark chocolate chips
• 2 tbsp coconut oil
• 1 pinch of flaky sea salt
• 1/4 cup chopped pistachios for topping

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2Pull apart the kataifi strands gently with your fingers so they are loose and fluffy, then place them in a large bowl.
3. 3Melt the butter until fully liquid and pour it over the kataifi; toss thoroughly until every strand is coated and glossy.
4. 4Spread the buttered kataifi evenly on a rimmed baking sheet and bake for 12–15 minutes, tossing once halfway, until deep golden and crisp. Watch closely near the end so it does not burn.
5. 5Transfer the toasted kataifi to a clean bowl and let it cool for 5 minutes. Meanwhile, pulse the roasted pistachios in a food processor until finely chopped but still a little chunky.
6. 6Stir the chopped pistachios, tahini, and powdered sugar into the cooled kataifi until the mixture holds together when pressed. Press it firmly and evenly into the prepared pan to form a compact base layer.
7. 7Melt the dark chocolate chips with the coconut oil in a heatproof bowl set over barely simmering water, or in short microwave bursts, stirring until completely smooth and pourable.
8. 8Pour the melted chocolate over the kataifi-pistachio base and spread it into an even layer that reaches all corners. Sprinkle the top with flaky sea salt and the extra chopped pistachios.
9. 9Refrigerate the pan for at least 1 hour, or until the chocolate is fully set and the bars feel firm when pressed.
10. 10Lift the slab out using the parchment overhang, place on a cutting board, and slice into 6 neat bars with a sharp knife wiped clean between cuts. Serve chilled or at cool room temperature.