Viral Dubai Kunafa Pistachio Chocolate Bar
Viral Dubai Kunafa Pistachio Chocolate Bar 😍😍 is a medium Middle Eastern recipe that serves 4. 350 calories per serving. Recipe by Saloni Kukreja on YouTube.
Prep: 35 min | Cook: 20 min | Total: 1 hr
Cost: $16.16 total, $4.04 per serving
Ingredients
- 200 g White Chocolate (chopped)
- 100 g Dark Chocolate (chopped)
- 100 ml Whole Milk (for chocolate mixture)
- 0.25 tsp Turmeric Powder (for color)
- 250 g Kunafa Dough (Kataifi) (shredded phyllo strands)
- 100 g Ghee (for frying and brushing)
- 100 g Pistachios (unsalted, toasted and chopped)
- 2 tbsp Honey (for pistachio filling)
- 1 pinch Salt (enhances flavor)
- few drops Green Food Coloring (optional for pistachio filling)
- 2 tbsp Powdered Sugar (optional garnish)
Instructions
Prepare Baking Tray
Line a 20 cm square baking tray with parchment paper, letting the paper hang over the edges for easy lift‑out.
Time: PT2M
Melt White Chocolate and Add Turmeric
Place the chopped white chocolate and turmeric powder in a saucepan over low heat. Stir constantly until smooth and glossy.
Time: PT5M
Create Chocolate Pattern & Base Layer
Drizzle the melted white chocolate over the parchment in a decorative swirl, then set aside. In the same saucepan, combine milk and dark chocolate, melt over low heat, and pour half of this mixture onto the tray, spreading it thinly.
Time: PT5M
Fry Kunafa Strands
Heat ghee in a large frying pan over medium heat. Add the kunafa dough strands in batches, stirring constantly, until they turn golden‑brown and crisp (about 8‑10 minutes).
Time: PT10M
Prepare Pistachio Filling
Toast the pistachios in a dry pan for 3‑4 minutes, then transfer to a food processor. Add honey, a pinch of salt, green food coloring, and a handful of melted white chocolate. Pulse until a coarse, glossy paste forms.
Time: PT5M
Assemble Layers
Spread the pistachio‑white‑chocolate filling over the dark‑chocolate base. Evenly distribute the crispy kunafa strands on top, then drizzle the remaining dark‑chocolate mixture over everything.
Time: PT5M
Bake to Set
Place the tray in a pre‑heated oven at 180°C for 10 minutes, just until the top glaze firms up.
Time: PT10M
Temperature: 180°C
Cool and Cut
Remove from oven and let the kunafa cool on the counter for 10 minutes until the chocolate fully sets. Lift the slab out using the parchment overhang, cut into squares, and dust with powdered sugar if desired.
Time: PT10M
Serve
Arrange the pieces on a serving platter and enjoy while slightly warm or at room temperature.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains nuts, Contains gluten
Allergens: Dairy, Tree nuts, Gluten
Ingredient Substitutions
- Instead of White Chocolate: white chocolate chips, cocoa butter + sugar
- Instead of Dark Chocolate: semi‑sweet chocolate
- Instead of Whole Milk: almond milk (non‑dairy)
- Instead of Turmeric Powder: food coloring
- Instead of Kunafa Dough (Kataifi): shredded phyllo dough
- Instead of Ghee: unsalted butter, vegetable oil
- Instead of Pistachios: almonds, walnuts
- Instead of Honey: maple syrup
- Instead of Green Food Coloring: matcha powder
- Instead of Powdered Sugar: icing sugar
Equipment Needed
- Mixing Bowl
- Saucepan
- Baking Tray
- Parchment Paper
- Spatula
- Whisk
- Frying Pan
- Food Processor
- Kitchen Scale
- Oven
Critical Steps — Do Not Skip
- Melt white chocolate without burning
- Fry kunafa strands to a crisp golden color
- Prepare pistachio filling with proper texture
- Bake just enough to set the chocolate glaze
Chef Tips from the Video
- Use high‑quality pistachios for the best flavor and color.
- If you cannot find kunafa dough, shred phyllo dough by hand and use it the same way.
- For a richer color, replace turmeric with a pinch of saffron threads dissolved in warm milk.
Troubleshooting
Chocolate glaze stays runny.
Cool the tray longer before cutting; if still runny, place it in the fridge for 10‑15 minutes.
Kunafa strands are soggy.
Make sure the ghee is hot enough before adding the strands and fry until fully crisp. Drain on paper towels.
Pistachio filling is too dry.
Add an extra drizzle of melted white chocolate or a teaspoon of honey while blending.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual portions wrapped tightly for up to 1 month; thaw in the fridge before serving.
Room temperature: Do not keep at room temperature for more than 4 hours as the chocolate may melt.
Make-Ahead Tips
- Prepare the dark‑chocolate base and let it set in the fridge; add the crispy layer just before serving.
- Pistachio filling can be made 24 hours ahead and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Chocolate Kunafa in Middle Eastern cuisine?
Kunafa is a traditional dessert from the Levant, originally made with cheese or semolina. In recent years, creative chefs have introduced chocolate versions, turning the classic into a viral sweet that blends the original's stretchy texture with modern chocolate flavors.
What are the traditional regional variations of Kunafa in Middle Eastern cuisine?
In Palestine and Jordan, kunafa is often made with a cheese filling and a simple sugar syrup. In Egypt, a version called "kunafa bi ashta" uses clotted cream. The chocolate kunafa shown by Saloni Kukreja is a modern twist that replaces cheese with pistachio‑white‑chocolate filling.
How is authentic Kunafa traditionally served in the Levant?
Authentic kunafa is served hot, cut into diamond shapes, and drizzled with a fragrant orange‑rose sugar syrup. It is usually enjoyed with a cup of Arabic coffee or tea.
What occasions or celebrations is Kunafa traditionally associated with in Middle Eastern culture?
Kunafa is a staple for Ramadan evenings, Eid celebrations, weddings, and other festive gatherings because its rich, sweet flavor makes it a perfect treat after fasting or as a celebratory dessert.
What makes Chocolate Kunafa special or unique in Middle Eastern cuisine?
Chocolate Kunafa keeps the signature crunchy‑chewy texture of the classic kunafa while adding a luxurious chocolate‑pistachio filling, creating a fusion that appeals to modern palates and social‑media trends.
What are the most common mistakes to avoid when making Chocolate Kunafa at home?
Common errors include over‑cooking the chocolate so it becomes grainy, under‑frying the kunafa strands which leads to sogginess, and letting the chocolate set before the layers are fully assembled. Follow the timing cues and keep the oil hot for crispness.
Why does this Chocolate Kunafa recipe use turmeric for color instead of green food coloring?
Turmeric provides a natural, vibrant hue without the artificial taste of some green food colorings, and it blends well with the white chocolate, giving a subtle earthy note that complements the pistachios.
Can I make Chocolate Kunafa ahead of time and how should I store it?
Yes. Prepare the chocolate base and pistachio filling a day ahead and keep them refrigerated in airtight containers. Assemble the dessert just before serving and let it sit at room temperature for 10 minutes to soften the chocolate glaze.
What texture and appearance should I look for when the Chocolate Kunafa is done?
The top chocolate glaze should be firm enough to snap when cut, while the interior remains glossy and slightly soft. The kunafa strands should be visibly golden and crisp, creating a contrast with the smooth filling.
What does the YouTube channel Saloni Kukreja specialize in?
The YouTube channel Saloni Kukreja focuses on easy, home‑cooked Indian and South Asian recipes, often highlighting quick techniques, budget‑friendly ingredients, and viral food trends adapted for Indian kitchens.
How does the YouTube channel Saloni Kukreja's approach to Middle Eastern cooking differ from other cooking channels?
Saloni Kukreja blends traditional Middle Eastern dishes with Indian pantry staples, avoids fancy molds or equipment, and emphasizes simple, step‑by‑step instructions that make viral recipes accessible to everyday home cooks.
Last updated: September 3, 2026
