Viral Dubai Kunafa Pistachio Chocolate Bar 😍😍

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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