Cooks well alongsideThat Viral Creamy Garlic Butter Ditalini Pasta Recipe
🍝 ⏱️ 15 min
Oven + stovetop — no fighting over heatShares 4 ingredients (butter, cream, paste)
👨🍳 Instructions
✨ Meez Magic · 6 steps → 11 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Shred the kunafa pastry into small pieces
2
Melt the butter in a pan over medium heat and toast the shredded kunafa, stirring constantly, until golden and crispy
3
Allow the toasted kunafa to cool completely
4
Mix the pistachio cream with the tahini and a pinch of sea salt in a small bowl
5
Stir in the cooled kunafa mixture
6
Coat a chocolate bar mold or lined baking tray with half of the melted chocolate
7
Let set in the fridge
8
Add the pistachio-kunafa filling on top of the chocolate layer and press gently to compact
9
Pour the remaining melted chocolate over the filling to seal completely
10
Refrigerate until fully set
11
Top with crushed pistachios and sea salt before serving
🎉
You're all done!
Enjoy your dubai chocolate bar — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Shred KunafaSmaller pieces toast more evenly
- Watch out · Toast KunafaStir constantly to prevent burning
- Cool KunafaCooling prevents melting the filling later
- Mix Pistachio BaseMix until smooth and well combined
- Combine FillingFold gently to keep kunafa crispy
- Coat MoldCoat evenly for a clean shell
- Set Chocolate ShellChill until firm to the touch
Swaps, storing and making ahead
Good to know
Swaps
- No pistachio cream? Blend toasted pistachios with a little neutral oil and sugar until smooth and spreadable.
- No tahini? Use another nut or seed butter in the same amount.
Making it ahead
The toasted kunafa and pistachio-tahini filling can be made up to a day ahead and kept covered in the fridge until ready to assemble.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
