This is d best kunafa recipe on youtube. Was browsing for the original type where tahini is used. Your recipe is spot on n very professional. Loved it. Cheers from Mumbai❤
I love that you even do the kadayıf on your own. I tried it once before and the "little" hole in my bag was not small enough. Otherwise actually it is not difficult. But thanks a lot for sharing this video.
Hi @PaulaMihalache-x6f yes the kadayif stays perfectly crispy inside the chocolate. Our chocolate bar has always been crunchy whenever we ate it. Check out my tips in the comments on how to avoid the kadayif becoming soggy ☺️
Tahini helps balance the sweetness and adds a nutty flavour to the chocolate. The chocolate maybe a bit too sweet without it, but if you don’t mind that then you can skip it ☺️
Hi @karnitayuniarti7828 from what I know, kataifi is made using all-purpose flour. You may be confusing it with vermicelli which is made with semolina ☺️
I used Dr. Oetker couverture milk chocolate, but you can use any other brand. I would advise to use couverture chocolate which is great for making chocolates and to get the snap ☺️
Hi @kanimozhi3460 you can search for silicone protein bar moulds on Amazon, they will be smaller but the thickness is similar to the mould I used. You could also use a silicone loaf mould and adjust the thickness of the bar as needed ☺️
Hi @sumaiyabhaiyat3178 it could be because the kataifi was not cooked enough after piping or was not fried till crispy. Adding the kataifi while it’s warm into the pistachio butter could also cause this. Hope that helps ☺️
Hi @khyatishah7387 they should be okay for a couple of months, but there’s a chance of them drying out. You can store them in a ziplock bag. Thank you ☺️🫶🏼
Hi @Ruru4294 the original Dubai chocolate has tahini in it. Tahini has a slight nutty and bitter taste which balances the overall sweetness of the chocolate ☺️
Hi @falakshaikh77 the pistachio butter lasts for a few months because we've roasted the pistachios and avoided adding water, preventing any moisture that could cause it to spoil more quickly ☺️
Hi @inimarel8743 I opted for pistachio butter instead of pistachio cream. While pistachio cream is made by boiling pistachios and blending them with white chocolate, it tends to spoil quickly. Since this is a chocolate bar, I chose pistachio butter, which has a longer shelf life and can last for several months. It can also affect the taste and may not be as runny ☺️
Hi @kamrunnaharena thanks for your comment 🥰 My chocolate bar dimensions are 22.2 x 10.3 x 2.4 cm. This is the mould I used: www.amazon.de/-/en/gp/aw/d/B0D871BZLY?psc=1&ref=ppx_pop_mob_b_asin_title
Hi @ken7987 its wrong in the description, pistachios are 300g but when you add the other ingredients, it comes to a bit more than 400g. For the kunafa filling, the pistachio butter is 400g. Thanks for pointing it out, I’ll change it ☺️
Hi, this can happen if the kataifi was not cooked enough after piping or was not fried till crispy. Also, make sure to let the kataifi cool completely before and after frying in butter so that there’s no moisture. Hope that helps ☺️
Ja, Sie haben Recht, ich habe schon die Dubai-Schokolade mit fertigen Zutaten gemacht. Ich dachte, dieses Video wäre nützlich für diejenigen, die diese Zutaten nicht finden können ☺️
Hi it could be because the kataifi was not cooked enough after piping or was not fried till crispy. Adding the kataifi while it's warm into the pistachio butter could also cause this.
We also thought about this 😅 but our main goal with this video was to show how to make the different elements of this chocolate bar (kataifi, pistachio butter and tahini) as these are not available to everyone. You can find chocolate pretty much everywhere so we didn’t think this was important to show ❤️
Edit: This is the best full honest recipe I found. Melting and tempering chocolate is literally chemistry science and one small mistake could ruin the whole “experiment”. Thank you! ======================= My chocolate never become so “runny” like yours after the tempering 😭 It’s always thick and I can’t get it to be consistent in the first layer, and then it’s almost impossible to make it even over the kunafah. The kunafah keeps sticking to the chocolate :( What I’m doing wrong??
Hi @IamAko1 thanks for trying out my recipe! There could be a few reasons for this: - The chocolate can seize if any moisture gets into it. You can avoid this by making sure the double boiler is not touching the water while melting. - The chocolate may be over-crystallised, you can try melting it briefly or add some melted chocolate to make it more liquid. - I would recommend using couverture chocolate which is easier to work with especially for chocolate moulding. - If the chocolate is sticking to the kunafa filling, you could place the mould in the freezer for a few minutes. This will harden the kunafa and makes it easier to cover with chocolate. Hope that helps ☺️
@ I used Dr. Oetker couverture chocolate, it worked pretty well for me. You can also get professional couverture chocolate from brands like Callebaut, Guittard and Lindt. I hope it works out this time 😊
@IamAko1 I am so sorry it didn’t work out 😔 Tempering chocolate can be tricky, humidity and room temperature can also affect this. If you are okay with the chocolate not being tempered, you can melt the chocolate with some neutral oil and make the chocolate bar. Make sure to store it in the freezer to prevent it from melting. I hope you find this useful
Matthew 4:4 Jesus answered , “ It is written : Man shall not live on bread alone, but on every word that comes from the mouth of GOD🙏🏼❤️🕊Repent, believe in the Gospel, Be Born Again
This is THE best Dubai chocolate making video so far
Thanks for your kind words, I appreciate it 🫶🏼🤗
Thank you for an amazing tutorial. It took 4 hours to remove the pistatio shells and skins. It paid off in the end. It made over 6 bars.
Hi @theadvancedchocolatier you’re welcome! It does take time, but as you said it’s worth it. It’s great you made so many bars ☺️
U could have just bought pistachio butter or whatever it’s called. U can also just buy pistachios without the shell
@@elle.miller.spammm it's not available where some of us live, so we have to make it from scratch :(
@ ohhhh ok got it
I also made Dubai chocolate in my own style, by the river.😊😊❤❤❤
I like this recipe so much that I watch it over and again 😊😊and i love it
Aww thanks so much for watching, I’m so glad you like it 🤗🥰❤️
the whole video was already great, but adding the sound of the bar snapping in the end was the cherry on top oml
Ah thanks so much! 🤗
WOW WOW WOW what an effort everything is from scratch and it looks sooooo goood!!! Yum!! 🤤🤤😍😍
Thank you so much! I appreciate it 🫶🏼🫶🏼
Thank you for teaching me how to make kadaif and dubai chocolate!!!❤❤❤
You’re welcome! ❤️❤️❤️
This is d best kunafa recipe on youtube. Was browsing for the original type where tahini is used. Your recipe is spot on n very professional. Loved it. Cheers from Mumbai❤
Thank you so much, really appreciate it! Cheers ❤️
Looks so yummy! 🤤
Thank you ☺️
I Wonder wat IT tase like 😊
It’s really good, you should try it ☺️
Fucķ yeah I -love- using emojis
Thank you for this amazing tutorial
Thank you ☺️
I love that you even do the kadayıf on your own. I tried it once before and the "little" hole in my bag was not small enough. Otherwise actually it is not difficult. But thanks a lot for sharing this video.
Thank you, I appreciate it 🫶🏼🤗
This lady is amazing! Love the channel , clear fast and nice to follow recipes !❤
Thanks so much for the kind words, this made my day 🤗🫶🏼
I made this and it is delicious thank you!
That’s so great to hear, thank you! 🤗
Great sharigng
Thank you! ☺️
The recipe is the best I will give it to my guests
Aww that’s great to hear, thank you! 🤗
I like this receipe for the kunafa chocolate very much. I'll try it soon🌹
Thank you, let me know how it turns out! 🤗
On but I need to see how it ended and the video u referenced was for the Kunafeh filling one?
Hi the final product is shown in this video ☺️
Just wow. The whole process explined so well ... definitely the best vidso i've seen so far ❤
Thank you so much, glad you liked it! 🤗🫶🏼
did you used unsalted pistachio or salted pistachio
Hi, I used unsalted pistachios 😊
its so clean
Thank you ❤️
Hi, this is perfect recipe! But, is the kadaiyf pasta staying /remain crispy inside the chocolate?!
Hi @PaulaMihalache-x6f yes the kadayif stays perfectly crispy inside the chocolate. Our chocolate bar has always been crunchy whenever we ate it. Check out my tips in the comments on how to avoid the kadayif becoming soggy ☺️
Yes it should
This looks sooo yummy🤤🤤 and real recipe ❤❤
Thank you ❤️❤️
Can i skip tahini sauce. Reply must plz
Tahini helps balance the sweetness and adds a nutty flavour to the chocolate. The chocolate maybe a bit too sweet without it, but if you don’t mind that then you can skip it ☺️
You weren’t kidding when you said from scratch! I appreciate this a lot.Thank you so much for showing us it really means a lot🫶🏼
Hi, what kind of oil do you use? Can I use peanut/ sunflower oil? Thanks for sharing this, much appreciated ♥
Hi, I used sunflower oil. I would advise to use the same as it is lighter than peanut oil 🫶🏼🤗
@@indiciouskitchen Thanks for reply, all the best you!! Cheers x
I always thought kataifi was made of semolina flour, but you use all-purpose flour in here. so it works too
Hi @karnitayuniarti7828 from what I know, kataifi is made using all-purpose flour. You may be confusing it with vermicelli which is made with semolina ☺️
Waaaw.Thank you so much for this video. i’ ll try it tomorrow.
You’re welcome! Yeah you should try it out 🤗
Looks so pretty 😍
Thanks so much! 🤗
This is perfection ✨
Thank you so much! 🫶🏼🤗
Can I add milk chocolate instead of milk powder while making the pistachio cream?
Hi @revathivenkataraman3419 yes you can add white chocolate but it won’t be as runny ☺️
@indiciouskitchen oh okay thankss
@indiciouskitchen if I don't have a piping bag what shall I do?
@@indiciouskitchen btw great recipe will definitely try it
You can use a ziplock bag or a plastic bag works too! ☺️
Thanks shef!
You’re welcome ☺️
Perfect
Thank you ☺️
Which brand chocolate you using..can u give the name?
I used Dr. Oetker couverture milk chocolate, but you can use any other brand. I would advise to use couverture chocolate which is great for making chocolates and to get the snap ☺️
Thank u❤
Your recipe looks great and colourful as originally made
@@deebars7413 Thanks so much, I appreciate it ☺️
Thank you vaiya.So nice😊
Hi,the video is so nice..i m from India.i checked and could not get the exact mould online. Can you suggest any alternative idea..for mould?
Hi @kanimozhi3460 you can search for silicone protein bar moulds on Amazon, they will be smaller but the thickness is similar to the mould I used. You could also use a silicone loaf mould and adjust the thickness of the bar as needed ☺️
I made it last week, it was bomb. So rich, and I must say strange taste. But when you start eating it you can never stop. That good
Thank you for trying out my recipe! I am so glad you liked it 🫶🏼
Hi which blue colour can u pls share the pick
Hi @rahilakhan1150 I used Dr. Oetker gel food colouring, but you any other gel food colouring ☺️
Thanks chef this really helped 🍫🍫🇦🇪🇦🇪❤️❤️
Thank you! I’m so happy you liked it 🤗❤️
Das das sieht aber sehr lecker 😋😋aus. Vielen Dank für ihre Mühe. ❤👌🏽👌🏽👌🏽
Dankeschön ❤️🤗
Why my khaifeh becomes soft when I add pistachios paste? Any idea. Any one
Hi @sumaiyabhaiyat3178 it could be because the kataifi was not cooked enough after piping or was not fried till crispy. Adding the kataifi while it’s warm into the pistachio butter could also cause this. Hope that helps ☺️
Why should I wait one hour for kataifi?
Hi, it’s to make sure the dry ingredients are well hydrated and to let the gluten network form in the batter ☺️
Great detailed video
Thanks, appreciate you watching! 🤗
What is the shelf life of pistachio paste & Tahini paste
Hi @archanavinod915 they should be okay for a few months. If you store them in the fridge, they will last longer ☺️
What is the shelf life of kataifi? How to store that before roasting? Bdw amazing video ❤ trying it
Hi @khyatishah7387 they should be okay for a couple of months, but there’s a chance of them drying out. You can store them in a ziplock bag. Thank you ☺️🫶🏼
@indiciouskitchen thank you soooo much for replying....means a lot ☺️
Yammy😊😊❤🎉🎉 good thank youu so much ❤❤
You're welcome! 🤗🫶🏻
What neutral oil you use?
I used sunflower oil ☺️
You make it so easy otherwise pistachio sauce is too much expensive I will must try❤
Thank you so much 🤗
Perfect!!!!!❤
Thank you so much! 🤗🫶🏼
Yummyyyyyyy🔥🖤
Thank you! ❤️
What to do if the chocolate cools down and solidifies before youre done using it?
Hi @noonacruz131 you can heat it up to 34-35°C, add some chopped chocolate and cool it back down to 27-28°C ☺️
Wow so delicious❤
Thank you! ❤️
@@indiciouskitchen thanks to reply
Omg . So delicious…❤❤❤🎉🎉🎉
Thank you so much! ☺️🤗❤️
Why do you add tahini? What flavor does that add?
Hi @Ruru4294 the original Dubai chocolate has tahini in it. Tahini has a slight nutty and bitter taste which balances the overall sweetness of the chocolate ☺️
How long can pistachio butter be kept?
Hi it should be okay for a few months, it will last longer if you store it in the fridge ☺️
@@indiciouskitchen thank you 🥰
What is the shelf life of pistachio cream?
Hi @falakshaikh77 the pistachio butter lasts for a few months because we've roasted the pistachios and avoided adding water, preventing any moisture that could cause it to spoil more quickly ☺️
*Subscribed, your channel has got so many wonderful dishes* 😋
Thanks for subscribing! I hope you enjoy all the recipes 🤗
apu ami ki aita kinte parbo ?
Sorry, we are not selling them 😔
What's the use to leave the dough for 1 hour?
Hi @fauziahsaleh7490 it’s to make sure the dry ingredients are well hydrated and to let the gluten network form 😊
@@indiciouskitchenhi can I use without cornstarch?I dont have
@Mixux123 Hi I would advise you to use cornstarch as it makes the kataifi crispy ☺️
Why dont you use white chocolate in ur pistachio paste? Any reason?
Hi @inimarel8743 I opted for pistachio butter instead of pistachio cream. While pistachio cream is made by boiling pistachios and blending them with white chocolate, it tends to spoil quickly. Since this is a chocolate bar, I chose pistachio butter, which has a longer shelf life and can last for several months. It can also affect the taste and may not be as runny ☺️
@@indiciouskitchenhello, can you drop pistachio cream recipe?
Well i want to try brown Dubai chocolate 🍫 and white Dubai chocolate 🍫 😋
Well I try dark Dubai chocolate and it taste very good 👍 😋
😊
What is your chocolate mold size and chocolate hight size? Please tell me😊😊
Hi @kamrunnaharena thanks for your comment 🥰 My chocolate bar dimensions are 22.2 x 10.3 x 2.4 cm.
This is the mould I used: www.amazon.de/-/en/gp/aw/d/B0D871BZLY?psc=1&ref=ppx_pop_mob_b_asin_title
Is the pistachio filling crunchy ?
Yes, adding the fried kataifi makes it crunchy 😊
Amazing❤❤
Thank you ❤️❤️
سلام آرد و نشاسته ذرت ریختید در پسته و بعد روغن مایع؟
Hi @iranirany4030 I added milk powder and powdered sugar to the blended pistachios. You can check out the description box for ingredients ☺️
ELLERİNİZE SAĞLIK.KREMANIN SIVI OLMASI NEDEN OLUYOR?
Thank you ☺️ Adding oil makes the pistachio cream liquid. If you don’t like the liquid consistency, skip the oil
What is the shelf life of the chocolate????
Hi @arshiyasyed2521 it should be okay for a couple of months. If you store it in the fridge it will last longer 😊
Perfectly done, keep connected your new viewer here ❤
Thank you ❤️
How much pistachio 300gr or 400gr? In video its 300gr but the description 400gr
Hi @ken7987 its wrong in the description, pistachios are 300g but when you add the other ingredients, it comes to a bit more than 400g. For the kunafa filling, the pistachio butter is 400g. Thanks for pointing it out, I’ll change it ☺️
@indiciouskitchen okay, Thank you!! ❤❤
You made that look easy 👍🫶🇬🇧
Thank you so much 🫶🏼
Very very nice stay connected dear
Thank you, I'm glad you enjoyed the video 🫶🏼
Bon appétit 🍫
Why did my kunafa dough turn out soggy? It went crispy after I added the pistachio cream. Why is that ?
Hi, this can happen if the kataifi was not cooked enough after piping or was not fried till crispy. Also, make sure to let the kataifi cool completely before and after frying in butter so that there’s no moisture. Hope that helps ☺️
I saw another video where they cooked it in butter until it was brown and crispy.
Yes we did the same in this video 😊
Very nice🎉
Thank you! ☺️
Ангаахай самар ястайгаа 300гр юм уу? Ясгүй 300гр юм уу?
Hi @tselmegganbaatar9840 it’s 300g of pistachios without the shell ☺️
Chào bạn.món chocolate ngon lắm bạn👍🤝
Thank you so much! 🤗
Einiges an Zutaten kann man auch fertig kaufen.
Ja, Sie haben Recht, ich habe schon die Dubai-Schokolade mit fertigen Zutaten gemacht. Ich dachte, dieses Video wäre nützlich für diejenigen, die diese Zutaten nicht finden können ☺️
The ting that is on the pan is green peanut is so hard to like open my mom use XXL bag and that took 1h 30 mins
Hi removing the pistachio shell does take time, you could have unshelled pistachios ☺️
8 mini chocolate Dubai 4 XL Dubai chocolate and mu hand is already dead
Woah it’s great you made so many bars 🤩
And my dad Nails broke after helping
👏👏👏👏👏👏
Thank you ☺️
I want one 😪🤤🥺🥺
❤️🤗
How many days can this kunafa chocolate be stored??
It should be good for a couple of months. If you store it in the fridge, it will last longer ☺️
Why is filling becoming soggy 😢
Hi it could be because the kataifi was not cooked enough after piping or was not fried till crispy. Adding the kataifi while it's warm into the pistachio butter could also cause this.
Danm
السلام عليكم ورحمه تسلم 👍👍🍫😋😋😋😋👍🔔🔔🔔
Thank you so much! ☺️
Thanks chef this really helped 😊rpy plz😊😊
You’re welcome 🥰❤️
What about making chocolate from scratch toasting cacao seeds? 😅❤
We also thought about this 😅 but our main goal with this video was to show how to make the different elements of this chocolate bar (kataifi, pistachio butter and tahini) as these are not available to everyone. You can find chocolate pretty much everywhere so we didn’t think this was important to show ❤️
@ you did incredible job! Thanks for sharing
Weight of the choc?
Hi Azka_fathi my chocolate bar weighed above 700g ☺️
I ha e 277 pistachios is that ok?
Have*
Yeah thats okay, if you want you can adjust the other ingredients accordingly ☺️
🍫🍫🍫🍫🍫🍫🍫🍫
😊
Thank god you didn’t bring the fruit coco to make the chocolate
Haha I thought it might be too much, maybe next time 😂
@ lol 😂
That was good process
Thank you for sharing
You’re welcome 🤗
Dang
😊
Please don't add food dye😮
I understand your concern. I used food colouring as I was trying to recreate the Dubai chocolate as close as possible ☺️
@indiciouskitchen they are cancerogenic and should be banned.
Dubaj
Edit:
This is the best full honest recipe I found. Melting and tempering chocolate is literally chemistry science and one small mistake could ruin the whole “experiment”.
Thank you!
=======================
My chocolate never become so “runny” like yours after the tempering 😭
It’s always thick and I can’t get it to be consistent in the first layer, and then it’s almost impossible to make it even over the kunafah. The kunafah keeps sticking to the chocolate :(
What I’m doing wrong??
Hi @IamAko1 thanks for trying out my recipe! There could be a few reasons for this:
- The chocolate can seize if any moisture gets into it. You can avoid this by making sure the double boiler is not touching the water while melting.
- The chocolate may be over-crystallised, you can try melting it briefly or add some melted chocolate to make it more liquid.
- I would recommend using couverture chocolate which is easier to work with especially for chocolate moulding.
- If the chocolate is sticking to the kunafa filling, you could place the mould in the freezer for a few minutes. This will harden the kunafa and makes it easier to cover with chocolate.
Hope that helps ☺️
@ thank you for your reply. I will try again today.
Question: what good brands for couverture chocolate?
Thanks again
@ I used Dr. Oetker couverture chocolate, it worked pretty well for me. You can also get professional couverture chocolate from brands like Callebaut, Guittard and Lindt. I hope it works out this time 😊
@@indiciouskitchenunfortunately, nothing worked. The same issue over and over. The amount of energy and chocolate wasted are just too much now 😭
@IamAko1 I am so sorry it didn’t work out 😔 Tempering chocolate can be tricky, humidity and room temperature can also affect this. If you are okay with the chocolate not being tempered, you can melt the chocolate with some neutral oil and make the chocolate bar. Make sure to store it in the freezer to prevent it from melting. I hope you find this useful
Орц....
Matthew 4:4 Jesus answered , “ It is written : Man shall not live on bread alone, but on every word that comes from the mouth of GOD🙏🏼❤️🕊Repent, believe in the Gospel, Be Born Again
Suddenly all the world like pistacchios. Urgh 🤦🏻♂️