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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the kataifi dough into 1/2-inch pieces and fry in ghee until golden and crisp.
Add fried kataifi to a bowl with pistachio butter and tahini. Mix until well combined. Set aside.
Chop your dark chocolate. Melt about half of it gently using a microwave or double boiler until smooth but don't overheat. Remove from heat and add the rest of the chopped chocolate in small amounts, stirring until everything melts and becomes glossy.
Pour the tempered chocolate into your moulds, coat the sides, then pour out excess. Freeze until set.
Add the kataifi-pistachio mixture into the chocolate shells. Freeze again until firm.
Pour remaining tempered chocolate over the top, then freeze until completely set.
Pop out your glossy, crunchy Dubai Chocolate bars and enjoy.
Mix to a pancake-batter consistency.
Pour into a piping bag with a tiny tip and pipe thin strings onto a medium-heat non-stick pan without overlapping. They're ready in 5-10 seconds when they curl up.
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Use the seeding method for tempering chocolate to achieve a glossy finish and clean snap.
Can I use store-bought kataifi dough?
Yes, store-bought kataifi dough can be used to save time.
What is the purpose of tempering chocolate?
Tempering chocolate helps it set with a shiny finish and a clean snap.
Can I substitute pistachio butter?
You can substitute with almond or cashew butter, but it will alter the flavor.
How do I know when the kataifi is ready?
The kataifi is ready when it is golden and crisp.
Do I need a silicone mould?
A silicone mould is recommended for easy removal of the chocolate bars.
