Dubai Chocolate Recipe

Ingredients

• 200 g Chocolate (good quality dark or milk chocolate, broken into pieces)
• 100 g Katifi (shredded filo) (also called kataifi, shredded phyllo dough)
• 200 ml Vegetable Oil (neutral oil for frying, can use clarified butter)
• 50 g Pistachio Butter (unsweetened, smooth pistachio paste)
• 30 g Tahini (smooth sesame paste)
• 1 pinch Sea Salt (optional, for finishing)

Instructions

1. Melt Chocolate

   Break the chocolate into small pieces and melt it gently in a double boiler or in 30‑second bursts in the microwave, stirring until completely smooth.

   Time: PT5M

2. Prepare the Mold

   Pour half of the melted chocolate into the mold or loaf pan, spreading it evenly with a spatula.

   Time: PT2M

3. Fry Katifi

   Heat the oil in the frying pan to about 350°F (175°C). Add the shredded katifi in small batches and fry until golden and crisp, about 2‑3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

4. Combine Pistachio Butter and Tahini

   In a mixing bowl, whisk together the pistachio butter and tahini until a uniform paste forms.

   Time: PT2M

5. Incorporate Fried Katifi

   Fold the fried katifi into the pistachio‑tahini paste, ensuring each strand is well‑coated.

   Time: PT3M

6. Add Filling and Top Chocolate

   Spread the katifi mixture over the first chocolate layer, then pour the remaining melted chocolate on top, smoothing the surface.

   Time: PT5M

7. Set in Freezer

   Place the filled mold in the freezer for at least 30 minutes, or until the chocolate is completely firm.

   Time: PT30M

8. Unmold and Serve

   Remove the bar from the freezer, briefly warm the underside of the mold with a warm towel, then invert to release the chocolate bar. Peel away the mold and slice as desired.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

25 g

Fat

15 g

Fiber

2 g