Effortless Dubai Knafeh Bars (Print Version)

# Ingredients:

→ Base for Pistachio Cream

01 - Half a kilo of raw pistachios, skins included
02 - 2 tablespoons of top-notch tahini
03 - 80-100g of melted white chocolate

→ Pastry Layer

04 - 1.5 cups of shredded kataifi pastry, chopped up while slightly thawed
05 - 2-3 tablespoons of salted butter

→ Outer Chocolate Coating

06 - 300g of quality chocolate (milk, dark, or combine both)

# Instructions:

01 - Throw the pistachios into a strong blender and let it blend until you’ve got a thick paste. Take your time—it’ll need about five minutes. Pause occasionally to scrape down the sides and keep things moving if your blender has a tamper. Once smooth, pour in the tahini, blending until silky. Lastly, mix in the melted white chocolate and continue until the texture resembles green liquid gold—thick yet pourable.
02 - Heat a non-stick pan over medium, adding your butter and letting it foam. Drop in the kataifi pastry and stir often as it toasts. Aim for an even golden brown with loads of crunch. This should only take a handful of minutes. When done, transfer to a bowl to let it cool.
03 - Gradually fold about 1/3 cup of your pistachio mixture into the crispy kataifi. Add it a bit at a time, stopping when you have a thick spreadable texture. Want it crunchier? Use less pistachio. Prefer a creamy filling? Add more. This will be the star-packed middle for your chocolate bars.
04 - Chop the chocolate into pieces and place in a microwaveable bowl. Heat in short 30-second bursts, stirring between each until melted. Once mostly liquid, let the remaining heat finish melting the rest. Keep stirring to ensure a glossy, smooth consistency. Check the temp—88-90°F for milk, 113-115°F for dark.
05 - Pour your melted chocolate into a silicone mold, tilting to coat all sides evenly. Turn it upside down to let extra chocolate drip out. Chill in the fridge or freezer for a bit until it firms up.
06 - Take the set chocolate mold and spoon the kataifi-pistachio filling inside. Press it into all corners for an even layer. Finish by pouring the remaining melted chocolate over the top, spreading it out to seal everything. Pop it back into the fridge to harden completely.

# Notes:

01 - You’ll end up with extra pistachio cream—great for toast, crepes, or swirled into ice cream. Store it chilled.
02 - No kataifi? Check a Mediterranean store or use crushed phyllo sheets mixed with butter and bake them till crispy.
03 - For the best results, go for chocolate with 35% cocoa or higher for milk, and at least 60% for dark varieties.
04 - Keep these chocolate bars in a sealed container in the fridge. They’ll stay good for up to 14 days.

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