Dubai Chocolate Bar
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Dubai Chocolate Bar
 A chocolate bar with a crunchy pistachio and toasted katafi filling. Melt in a large frying pan over medium heat: 52 g (4 tablespoon) Unsalted Butter Then add the katafi and cook until golden and toasted: 150 g (4 cups) Kataifi dried and chopped About 10 minutes over medium heat, stirring occasionally. In a large bowl, stir together until combined: 290 g (1 cup) Pistachio Cream 1 tablespoon Tahini ½ teaspoon Salt Add the toasted katafi to the pistachio cream mixture and stir together until evenly distributed. Set aside while preparing the chocolate. Melt the chocolate over a double boiler, or in the microwave in 30-second bursts: 450 g (16 oz) Chocolate dark or milk For the best results, temper the chocolate. Pour most of the melted chocolate into the molds. Tilt the mold in every direction to coat all sides. Tip the mold upside down over the chocolate bowl. Shake gently to remove all the excess chocolate. Put it in the fridge to set. Tempered chocolate sets in a minute or two; untempered chocolate takes longer. Once the chocolate has set, fill the molds with the crunchy pistachio filling. Push it into all the corners. Do not overfill, or the bar will not have a flat bottom. Pour the remaining chocolate over the top of the bars to seal it in. Use a bench scraper or spatula to remove excess chocolate from the top of the mold for clean edges. If the chocolate has cooled too much, reheat it very gently. Do not let it get too hot, or it may lose its temper. Put the chocolate bars in the fridge to set completely before turning them out of the molds. |
Konafa (Knafe, Kadaif) — shredded-pastry dessert with cream filling and syrup crumb: butter-toasted kataifi + pistachio The New Book of Middle Eastern Food includes “Konafa (Knafe, Kadaif) — shredded-pastry dessert with cream filling and syrup”. Claudia Roden wrote it (2000). Claudia Roden expanded her 1968 classic in this edition. It covers Arab, Persian, Turkish, Jewish and North African home cooking. Differences: The Dubai bar takes the buttery toasted kataifi and pistachio of konafa. It seals them in a molded chocolate shell. The book's konafa is a pastry baked in a tray with a cream filling and sugar syrup. It has no chocolate. The popular online filling holds the toasted strands together with pistachio cream and tahini instead of cream and syrup. It shares the crunch and the pistachio. But it tastes like a chocolate bar, not a syrupy pastry. |
Trace receipt
- Dish
- Dubai Chocolate Bar
- Match
- Reasonably similar, but will taste different
- Ancestor
- Konafa (Knafe, Kadaif) — shredded-pastry dessert with cream filling and syrup
- Source
- The New Book of Middle Eastern Food by Claudia Roden (2000)
- Differences
The Dubai bar takes the buttery toasted kataifi and pistachio of konafa. It seals them in a molded chocolate shell. The book's konafa is a pastry baked in a tray with a cream filling and sugar syrup. It has no chocolate. The popular online filling holds the toasted strands together with pistachio cream and tahini instead of cream and syrup. It shares the crunch and the pistachio. But it tastes like a chocolate bar, not a syrupy pastry.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Bonni Bakery · Dubai Chocolate Bar Recipe
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web writeups - Date
- Sep 2026
The New Book of Middle Eastern Food by Claudia Roden (2000).
Claudia Roden expanded her 1968 classic in this edition. It covers Arab, Persian, Turkish, Jewish and North African home cooking.