Homemade Dubai Chocolate Bar Recipe. Easy and Yummy
Homemade Dubai Chocolate Bar Recipe. Easy and Yummy is a easy Middle Eastern recipe that serves 9. 278 calories per serving. Recipe by Easy & Yummy on YouTube.
Prep: 16 min | Cook: 10 min | Total: 46 min
Cost: $12.59 total, $1.40 per serving
Ingredients
- 30 g Unsalted Butter (Melted in a medium pan)
- 75 g Kataifi (shredded phyllo) (Can be bought pre‑roasted, but best toasted fresh at home)
- 75 g Pistachio Paste (Smooth, unsweetened if possible)
- 100 g Milk Chocolate (Good quality, break into pieces)
- 200 g Dark Chocolate (70% cocoa or higher, break into pieces)
- to taste g Golden Sprinkles (Optional decorative topping)
Instructions
Melt Butter
Place a medium skillet over medium heat and add 30 g unsalted butter. Stir until completely melted.
Time: PT2M
Temperature: Medium heat
Toast Kataifi
Add 75 g kataifi to the melted butter. Stir continuously, spreading the strands evenly, and toast until the kataifi turns a uniform golden‑brown color, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Cool the Toasted Kataifi
Transfer the toasted kataifi onto a large plate to stop the cooking process. Let it cool completely, about 5 minutes.
Time: PT5M
Prepare Pistachio Filling
In a clean mixing bowl, combine 75 g pistachio paste. Stir until smooth and set aside.
Time: PT2M
Melt Chocolates
In a heat‑proof bowl, combine 100 g milk chocolate and 200 g dark chocolate. Melt over a gentle simmer (double boiler) or in short bursts in the microwave, stirring until smooth.
Time: PT5M
Coat Tray with Chocolate Base
Using a pastry brush or spatula, spread a thin layer of the melted chocolate on the bottom and lightly up the sides of the prepared baking tray.
Time: PT2M
Add Kataifi‑Pistachio Filling
Evenly distribute the toasted kataifi over the chocolate‑coated tray. Drizzle the pistachio paste over the kataifi, then gently press down with the back of a spoon or your hands to level the surface.
Time: PT5M
Top with Chocolate Layer
Pour the remaining melted chocolate over the filled tray, spreading it into an even thin layer that covers the top completely.
Time: PT2M
Remove Air Bubbles
Give the tray a gentle tap or shake to let any air bubbles rise to the surface and pop.
Time: PT1M
Chill and Set
Place the tray in the refrigerator for 1–2 hours, or until the chocolate is firm. Once set, cut into 9 equal bars.
Time: PT2H
Nutrition Facts
- Calories
- 278
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten (kataifi is wheat‑based)
Allergens: Milk, Tree nuts (pistachio), Soy (may be present in chocolate)
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Vegetable oil (flavor will change)
- Instead of Kataifi (shredded phyllo): Shredded phyllo dough, Puff pastry shredded
- Instead of Pistachio Paste: Ground pistachios mixed with sugar and a little oil
- Instead of Milk Chocolate: White chocolate (different flavor)
- Instead of Dark Chocolate: Bittersweet chocolate
- Instead of Golden Sprinkles: Edible gold leaf, Colored sugar crystals
Equipment Needed
- Medium Skillet or Saucepan
- Mixing Bowl
- Spatula or Wooden Spoon
- Rectangular Baking Tray or Dish
- Refrigerator
Critical Steps — Do Not Skip
- Toast the kataifi evenly until golden brown.
- Melt the chocolate without overheating.
- Press the kataifi‑pistachio mixture gently to avoid a dense bar.
- Chill long enough for the chocolate to fully set.
Chef Tips from the Video
- Use high‑quality pistachio paste for authentic flavor.
- For extra shine, brush the final chocolate layer with a thin glaze of melted cocoa butter.
- If you like a crunchier texture, sprinkle a handful of toasted chopped pistachios on top before the final chocolate layer.
Troubleshooting
Chocolate seizes or becomes grainy.
Return the chocolate to low heat, add a teaspoon of neutral oil, and stir until smooth.
Kataifi is not golden enough.
Toast a little longer, stirring constantly to avoid burning.
Filling is too dry and crumbly.
Mix in a small amount of melted butter or a drizzle of neutral oil to bind it.
Bars stick to the tray after chilling.
Ensure the chocolate coating is fully set and use parchment paper or a silicone mat before pouring the chocolate.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended; chocolate may develop bloom.
Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge.
Make-Ahead Tips
- Toast the kataifi and let it cool a day ahead; keep it covered.
- Melt the chocolate and store it in a warm place; re‑melt gently before assembling.
- Prepared bars keep well refrigerated for several days.
Frequently Asked Questions
What is the cultural significance and history of kataifi desserts in Middle Eastern cuisine?
Kataifi, also called shredded phyllo, has been used for centuries in the Levant and Turkey to create delicate pastries like baklava and knafeh. Its fine strands mimic vermicelli and are traditionally toasted in butter to achieve a crisp texture before being layered with nuts and sweet syrups.
What are the traditional regional variations of kataifi desserts in Middle Eastern cuisine?
In Greece and Turkey, kataifi is often rolled around walnuts and drenched in honey syrup. In Lebanon and Syria, it is layered with pistachios or cheese and sometimes flavored with rose water. This recipe follows the pistachio‑rich style common in Syrian and Lebanese sweets.
How is kataifi with pistachio filling traditionally served in Middle Eastern celebrations?
It is typically cut into diamond‑shaped pieces and served on festive platters during holidays such as Eid, Ramadan evenings, and wedding celebrations, often accompanied by tea or coffee.
What occasions or celebrations is kataifi with pistachio and chocolate commonly associated with in Middle Eastern culture?
While kataifi itself appears at many religious and family gatherings, adding chocolate makes it a modern twist popular for birthdays, anniversaries, and holiday desserts where a richer, more indulgent treat is desired.
What makes kataifi with pistachio filling and chocolate coating special in Middle Eastern cuisine?
The combination merges the classic buttery crunch of toasted kataifi with the luxurious richness of pistachio paste and a glossy chocolate glaze, creating a textural contrast that is both familiar and contemporary.
What are the authentic traditional ingredients for kataifi with pistachio versus acceptable substitutes?
Authentic ingredients include wheat‑based kataifi, unsalted butter, natural pistachio paste, and high‑quality dark and milk chocolate. Substitutes can be shredded phyllo dough, ground pistachios mixed with sugar and oil, or bittersweet chocolate in place of dark chocolate, though flavor and texture will vary slightly.
What other Middle Eastern dishes pair well with kataifi pistachio chocolate bars?
They pair nicely with a cup of strong Arabic coffee, mint tea, or a light rose‑water sherbet. For a full spread, serve alongside baklava, ma'amoul, or fresh fruit salads with orange blossom syrup.
What are the most common mistakes to avoid when making kataifi pistachio chocolate bars?
Common errors include over‑toasting the kataifi, which makes it bitter; overheating the chocolate, causing it to seize; pressing the filling too hard, resulting in a dense bar; and not chilling long enough, which leads to a soft, messy coating.
Why does this kataifi pistachio chocolate bar recipe use a double‑layer chocolate coating instead of a single layer?
The thin base layer creates a seal that prevents the buttery kataifi from soaking into the tray, while the top layer provides a smooth, glossy finish and adds structural strength for clean cutting.
Can I make kataifi pistachio chocolate bars ahead of time and how should I store them?
Yes, you can prepare the bars up to two days in advance. Keep them sealed in an airtight container in the refrigerator; bring them to room temperature for a few minutes before serving for optimal texture.
What texture and appearance should I look for when the kataifi pistachio chocolate bars are done?
The outer chocolate should be firm, glossy, and free of streaks. The interior kataifi should be golden‑brown and lightly bound by pistachio paste, giving a crunchy yet slightly chewy bite.
What does the YouTube channel Easy & Yummy specialize in?
The YouTube channel Easy & Yummy focuses on quick, approachable home‑cooking recipes that require minimal equipment and ingredients, often featuring sweet treats and comfort foods from various world cuisines.
How does the YouTube channel Easy & Yummy's approach to Middle Eastern cooking differ from other cooking channels?
Easy & Yummy emphasizes simple, no‑bake or quick‑cook methods, using readily available grocery‑store ingredients while still preserving authentic flavors, whereas many other channels may rely on more elaborate techniques or specialty pantry items.
Last updated: August 19, 2026
