What is kataifi pastry and where can I buy it?

Kataifi is a type of shredded phyllo (filo) dough that looks like thin, pale vermicelli noodles. It's commonly used in Middle Eastern and Greek pastries. You can find it in Middle Eastern grocery stores, specialty food stores, international supermarkets, or order it online. It typically comes frozen and thaws quickly at room temperature. Some well-stocked grocery stores carry it in the frozen pastry section.

Can you substitute kataifi with something else?

If you can't find kataifi, the closest substitute is crushed shredded wheat cereal or crushed rice noodles toasted in butter. While neither perfectly replicates the delicate crunch of kataifi, they create a similar textural contrast in the filling. Another option is crushed cornflakes mixed with butter and toasted in the oven — it gives a satisfying crunch that approximates the original.

Do you need to temper chocolate for Dubai chocolate bars?

Technically you don't have to temper the chocolate, but you should if you want the signature glossy finish and satisfying snap that the original bar is known for. Untempered chocolate sets dull and soft, and melts quickly at room temperature. If you skip tempering, store the bars in the fridge and consume within a week. For a simpler approach, use melting wafers or compound chocolate which don't require tempering.

Dubai Chocolate Bar Recipe – Viral Pistachio Chocolate Bar

Name: Dubai Chocolate Bar
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 8 bars
Cuisine: Middle Eastern
Ingredients: 400g good-quality milk chocolate (or dark), chopped; 1 cup kataifi pastry (shredded phyllo dough), thawed; 2 tablespoons unsalted butter; 1 cup pistachio cream or pistachio butter; 2 tablespoons tahini; 1 tablespoon honey; Pinch of flaky sea salt; Optional: 2 tbsp white chocolate for decoration, crushed pistachios

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If you've been on TikTok, Instagram, or anywhere near food content in 2025, you've seen the Dubai chocolate bar. That mesmerizing video of a chocolate bar snapping in half to reveal an impossibly crunchy, pistachio-green, kataifi-laced filling — it generated hundreds of millions of views and launched a global obsession. The original bar, created by Sarah Hamouda of FIX Dessert Chocolatier in Dubai, became one of the most searched and recreated recipes of the year.

This Dubai chocolate recipe gives you the same three-layer experience at home: smooth milk chocolate shell → crispy toasted kataifi + pistachio cream filling → snap and crunch in every bite. It takes about an hour including setting time, and the result is something genuinely extraordinary — nothing else tastes quite like it.

The Story Behind the Viral Sensation

Sarah Hamouda was pregnant and craving knafeh — a traditional Middle Eastern dessert made with kataifi pastry and sweet cheese. She couldn't find it, so she created a chocolate bar inspired by those flavors. She started selling them at her Dubai shop, a food influencer filmed the break-open moment, and within days the video had tens of millions of views. The "Can't Get Knafeh of It" bar became the most talked-about chocolate in the world, with a waitlist of thousands.

Dubai chocolate bar ingredients — kataifi pastry, pistachio cream, tahini, and quality milk chocolate laid out on marble — Just five ingredients stand between you and the world's most viral chocolate bar. The key is quality pistachio cream and properly toasted kataifi — don't rush either step.

The Most Important Step: Toasting Kataifi Until Deeply Golden

Kataifi that isn't properly toasted will be soft and chewy inside the chocolate rather than crunchy — and that crunch is the entire point. Toast the kataifi in butter over medium heat, stirring constantly, for a full 8–10 minutes until it reaches a deep, even golden-brown color. It should smell nutty and toasted, not pale and bland. This step cannot be rushed, and the kataifi must cool completely before mixing with the pistachio cream — warm kataifi will cause the filling to seize and become greasy.

Pistachio Cream vs. Pistachio Butter

Pistachio cream (also called pistachio paste or crema al pistacchio) is sweet, smooth, and has a vivid green color — it's the closest to the original filling. It's available at specialty food stores, Italian delis, or online. Pistachio butter (just ground pistachios, no sugar) also works but produces a less sweet, more savory filling. Add a tablespoon of powdered sugar if using pistachio butter to compensate. The tahini is not optional — it adds an earthy, nutty depth that makes the filling taste complex and intentional rather than one-dimensional.

Chocolate Molds: What to Use

Silicone chocolate bar molds — the ideal choice, available cheaply online, produce professional-looking bars
Silicone ice cube trays — great for making bite-sized pieces instead of full bars
Parchment-lined baking pan — pour the chocolate as a slab, add filling, top with chocolate, then cut into bars after setting
Muffin tin lined with cupcake wrappers — for rustic round "cups" instead of bars

Do You Need to Temper the Chocolate?

Tempering produces the glossy finish and satisfying snap that makes the break-open video so satisfying. The process involves melting the chocolate to 115°F, then cooling it to 88°F while stirring — this aligns the cocoa butter crystals properly. For a simpler approach, use chocolate melting wafers (like Ghirardelli or Callebaut) which are pre-tempered and don't require the temperature control. Store bars in the fridge and they'll hold their shape fine without full tempering.

Frequently Asked Questions

What is in a Dubai chocolate bar?

A chocolate shell filled with toasted kataifi pastry mixed with pistachio cream and tahini — three textures in one bite: snap, crunch, and creaminess.

What is kataifi and where do I buy it?

Shredded phyllo dough — find it frozen at Middle Eastern grocery stores, specialty delis, or online.

Can I substitute kataifi?

Closest substitutes: crushed shredded wheat or cornflakes toasted in butter for a similar crunch.

Do I need to temper the chocolate?

For the best snap and shine, yes. For a simpler version, use pre-tempered melting wafers and store in the fridge.