Irresistible Viral Dubai Pistachio Knafeh Chocolate Bark
A delightful fusion of crunchy pistachios, toasted knafeh pastry strands, and rich chocolate, infused with rosewater and cardamom for a unique Middle Eastern-inspired treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Middle Eastern
Ingredients
- 200 grams (7 oz) knafeh pastry (kataifi dough), shredded strands, fresh if possible (or shredded phyllo dough as substitute)
- 1 cup (120 grams) unsalted pistachios, shelled and lightly roasted
- 350 grams (12 oz) dark or milk chocolate, quality brand recommended
- 2 tablespoons (30 grams) unsalted butter, melted
- 1 tablespoon honey, preferably raw or wildflower
- 1 teaspoon rosewater (optional but recommended)
- ½ teaspoon ground cardamom
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, toss the shredded knafeh pastry with the melted butter and honey until evenly coated. Spread them out on the lined baking sheet in a single layer.
- Place the baking sheet in the preheated oven and toast for 8-10 minutes, stirring once halfway through, until the strands turn golden and smell nutty. Watch closely to avoid burning.
- While the knafeh is toasting, heat a dry skillet over medium heat. Add the pistachios and toast for about 3-4 minutes, stirring often, until fragrant. Set aside to cool.
- Using a double boiler or microwave, melt the chocolate gently until smooth. Stir in the rosewater and ground cardamom.
- Once toasted, mix the knafeh strands into the melted chocolate, folding gently to coat all strands without breaking them too much.
- Pour the chocolate and knafeh mixture back onto the lined baking sheet. Use a spatula to spread it evenly into a rough rectangle about ½-inch (1.25 cm) thick.
- Scatter the roasted pistachios and sea salt evenly over the top, pressing lightly into the chocolate to help them stick.
- Transfer the baking sheet to the refrigerator for at least 1 hour until the chocolate is firm.
- Once set, use a sharp knife or your hands to break the bark into irregular chunks. Store in an airtight container in a cool place.
Notes
Toast knafeh strands until golden and nutty but not burnt. Toast pistachios lightly in a dry pan to enhance flavor. Melt chocolate gently to avoid scorching. Fold knafeh gently into chocolate to keep texture intact. Sprinkle sea salt on top to balance sweetness. For vegan version, use dairy-free chocolate, coconut oil instead of butter, and maple syrup instead of honey. For gluten-free, use certified gluten-free knafeh or phyllo dough alternatives.
Nutrition
- Serving Size: About 30 grams (1 oz
- Calories: 160
- Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
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