Viral Dubai-Style Pistachio Kataifi Chocolate Bars

Serves 6 · 20 min prep · 10 min cook

Ingredients

• 6 oz kataifi pastry (shredded phyllo), thawed
• 4 tbsp unsalted butter
• 1 cup roasted pistachios, finely chopped
• 3/4 cup pistachio cream or thick pistachio butter
• 2 tbsp powdered sugar
• 1/8 tsp pinch of fine sea salt
• 10 oz dark chocolate chips or chopped bar (60-70%)
• 1 tbsp coconut oil or neutral oil
• 1/2 tsp flaky sea salt for finishing

Instructions

1. 1Preheat a large dry skillet over medium heat. Pull the thawed kataifi apart with your fingers into loose strands so it toasts evenly, then add it to the hot skillet with butter.
2. 2Cook the kataifi, stirring and tossing constantly with tongs, for 6 to 8 minutes until the strands turn deep golden brown and smell nutty; do not walk away or it will scorch. Transfer the toasted kataifi to a bowl and let cool 5 minutes.
3. 3Stir the remaining melted butter, the finely chopped pistachios, pistachio cream, powdered sugar, and pinch of fine sea salt into the cooled kataifi until every strand is coated and the mixture holds together when pressed.
4. 4Line an 8x8-inch pan with parchment paper, leaving overhang on two sides. Press the pistachio-kataifi mixture firmly and evenly into the bottom of the pan to form a compact ½-inch layer; chill in the freezer 15 minutes to set.
5. 5Meanwhile, combine the dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until completely smooth and glossy, about 60 to 90 seconds total.
6. 6Pour the melted chocolate over the chilled kataifi base and spread it into an even layer with an offset spatula, working quickly before it starts to set. Immediately sprinkle the top with flaky sea salt.
7. 7Return the pan to the freezer for 25 to 30 minutes, or until the chocolate is fully firm and snaps cleanly when cut. Lift the slab out using the parchment overhang.
8. 8Using a sharp knife warmed under hot water and wiped dry, cut into 6 even bars. Wipe the blade between cuts for clean edges. Serve slightly chilled so the chocolate stays snappy and the filling stays chewy.
9. 9Store leftovers in an airtight container in the refrigerator up to 5 days; let sit at room temperature 3 to 4 minutes before eating for the best texture contrast.