Recently a Kunafa Pistachio Chocolate from Dubai has been going crazy viral. Although I don’t really jump on to trends easily, this one got me exited and I really wanted to try it. Flying to Dubai just to try a viral chocolate is neither affordable nor practical. So I decided to make my own version of it at home, and trust me it’s super easy to make it at home. Someday if I get a chance to visit Dubai again, I would love t try the original kunafa pistachio chocolate, until then let’s make it at home.
THE PISTACHIO BUTTER
There are two ways to get the pistachio butter, one is to buy ready made pistachio butter from store and second is to make it at home from scratch. If you are using store bought pistachio cream/butter, you can skip this step and go on to the next step.
If you wanna make pistachio butter at home, then roast 200g pistachios in a oven for 10 minutes. Pulse in a food processor, for a few minutes. In a couple of minutes you will be able to see a fine powder. Continue to blend and after a few minutes you will see the oil releasing from the pistachios. Continue blending until you see a smooth paste. This should approximately take about 10 to 12 minutes. To sweeten it, you can add some honey or condensed milk to make it more creamy. Blend for a couple of more minutes and you will have a creamy pistachio butter ready.
THE KUNAFA FILLING
You need Kataifi/Kadayif for the kunafa filling. Kunafa/Knafeh is a famous Palestinian dessert very famous throughout the Middle east. The Kunafa Pistachio chocolates resembles just that. You can find the kataifi in any Middle Easter super markets or Turkish supermarkets.
Once you have your hands on kataifi, chop it into small pieces and then toast it in some butter until they are golden and crispy. Set that aside to cool down. Once cooled, add the pistachio butter and mix well until everything is combined. The kunafa filling for the chocolate bars is now ready.
ASSEMBLING THE KUNAFA PISTACHIO CHOCOLATE
Melt dark or milk chocolate in a microwave, you can choose dark or milk chocolate based on your preference. Then you need some chocolate moulds to set chocolate, but don’t worry if you don’t have one. You don’t have to buy any, because I don’t have one either and I have a trick to make this without the mould. All you need is any rectangular food storage box or even a cake loaf tin would work. Line the storage box or loaf tin with some aluminium foil and the DIY mould is ready to use.
Pour some melted chocolate into the mould, making sure it reaches all the corners. Let that sit in the refrigerator for 15 to 20 minutes. Then generously add the kunafa pistachio filling in the centre and level it up with the help of a spoon. Pour more chocolate on top of it and let it sit in the refrigerator for 20 to 30 minutes or until it hardens. Pop it out of the mould and enjoy!
ALTERNATIVE TO KATAIFI
Well there is nothing that comes close to shredded phyllo or kataifi, but I know its hard to find it everywhere. Alternatively you can use vermicelli or sevai, make sure you get that thinnest version of it.
MORE RECIPES:
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DUBAI KUNAFA PISTACHIO CHOCOLATE
Ingredients
- 150 g Shelled Pistachios OR 1 cup pistachio butter
- 1 cup Shredded phyllo or kataifi cut into small pieces
- 1 stick Butter
- 200 g Milk or Dark chocolate, melted
Instructions
- Heat butter in a pan. Add shredded phyllo or kataifi and toast until its golden in colour. Allow it to cool down for 10 to 15 minutes.
- Add pistachios into a blender. Start processing the pistachios. Initially, they will break down into a coarse meal. Continue processing, stopping occasionally to scrape down the sides of the bowl.
- As the pistachios continue to process, they will release their natural oils and begin to clump together. If the mixture is too dry or if you prefer a smoother consistency, add 1-2 tablespoons of neutral oil gradually.
- Continue processing until the pistachio butter reaches your desired consistency. This can take anywhere from 8-15 minutes, depending on the power of your food processor or blender.
- To sweeten the pistachio butter add 1-2 tablespoons of honey or maple syrup or condensed milk and blend until incorporated.
- If you are using ready made pistachio butter, you can skip this whole process of making pistachio butter and move on to the next step.
- In a mixing bowl, add pistachio butter and chopped kataifi( shredded phyllo) and mix together until combined.
- Use chocolate mold if you have one, or use any rectangular kitchen storage box or even a cake loaf tin and line it with aluminium foil.
- Add 1/4 cup of melted chocolate to the mold, making sure it covers the whole bottom part and sides completely.
- Let that sit in the refrigerator for 10 to 15 minutes.
- Once set, fill the mold generously with pistachio and kataifi mixture.
- Pour 1/4 to 1/2 cup more melted chocolate on top by covering the whole area completely. Tap it on the counter a couple of time and let that set in the refrigerator for 20 to 30 minutes or until it hardens.
- Once it has set, remove out of the mold and you are all set to enjoy your homemade viral dubai chocolate!
