Viral Dubai-Style Pistachio Kunafa Chocolate Bark
If you have scrolled through social media recently, you have likely witnessed the audible crunch of the viral chocolate bar hailing from Dubai. This recipe recreates that luxurious experience right in your home kitchen. It is a masterpiece of texture: the snap of the chocolate shell gives way to a creamy, nutty interior that hides a secret weapon—shredded kataifi pastry. Toasted in butter until golden brown, the kataifi provides a deafening crunch that contrasts perfectly with the smooth pistachio cream and rich chocolate. Drawing inspiration from traditional Middle Eastern Knafeh, this bark marries heritage flavors with modern confectionery art. While undeniably indulgent, the heavy use of pistachios introduces heart-healthy fats, fiber, and antioxidants, making this a treat that satisfies both the soul and the sweet tooth.
The Masterplan
Remove the kataifi pastry from the package and roughly chop the strands into 1-inch pieces to ensure they are bite-sized.
In a large skillet, melt the unsalted butter over medium heat. Add the chopped kataifi.
Toast the kataifi constantly, stirring to prevent burning, for about 5-8 minutes until it is a deep golden brown and very crunchy. Remove from heat and let it cool slightly.
In a medium mixing bowl, combine the toasted kataifi, pistachio cream, tahini, and vanilla extract. Mix until the pastry strands are thoroughly coated in the luscious green cream.
Melt half of the milk chocolate in the microwave in 30-second intervals or using a double boiler. Pour a thin layer into a silicone bar mold or a parchment-lined baking dish. Place in the freezer for 10 minutes to set.
Once the base is set, spread the pistachio-kataifi mixture evenly over the chocolate layer, leaving a tiny border around the edges.
Melt the remaining chocolate and pour it over the top, smoothing it out to encase the filling completely. Tap the mold on the counter to remove air bubbles.
Sprinkle the chopped roasted pistachios on top for an extra visual pop and crunch.
Refrigerate for at least 60 minutes until completely solid. Break into shards or remove from the mold and enjoy the snap!
Perfect Pairings
Viral Pistachio Kunafa Stuffed French Toast: The Ultimate Fusion Brunch
Golden Miso-Honey Glazed Crispy Salmon Rice Bowl
Gochujang Citrus Salmon Crudo
Gather Your Energy
Step by Step
Remove the kataifi pastry from the package and roughly chop the strands into 1-inch pieces to ensure they are bite-sized.
In a large skillet, melt the unsalted butter over medium heat. Add the chopped kataifi.
Toast the kataifi constantly, stirring to prevent burning, for about 5-8 minutes until it is a deep golden brown and very crunchy. Remove from heat and let it cool slightly.
In a medium mixing bowl, combine the toasted kataifi, pistachio cream, tahini, and vanilla extract. Mix until the pastry strands are thoroughly coated in the luscious green cream.
Melt half of the milk chocolate in the microwave in 30-second intervals or using a double boiler. Pour a thin layer into a silicone bar mold or a parchment-lined baking dish. Place in the freezer for 10 minutes to set.
Once the base is set, spread the pistachio-kataifi mixture evenly over the chocolate layer, leaving a tiny border around the edges.
Melt the remaining chocolate and pour it over the top, smoothing it out to encase the filling completely. Tap the mold on the counter to remove air bubbles.
Sprinkle the chopped roasted pistachios on top for an extra visual pop and crunch.
Refrigerate for at least 60 minutes until completely solid. Break into shards or remove from the mold and enjoy the snap!