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Amazing Sarah Hamouda’s Dubai Chocolate Bars

Sarah Hamouda’s Dubai Chocolate Bars
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Learn how to make Sarah Hamouda’s famous Dubai Chocolate Bars at home. These trendy treats feature layers of crunchy pistachio, creamy tahini, and flaky pastry, offering a delightful sweet and savory experience.

Ingredients

Scale
  • 1 package (10 sheets) phyllo dough, thawed
  • 1 cup unsalted pistachios, roughly chopped
  • 1/2 cup tahini
  • 1/4 cup honey
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup melted dark chocolate, for drizzling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the chopped pistachios, tahini, honey, melted butter, vanilla extract, and salt. Mix well until a cohesive paste forms.
  3. Lay one sheet of phyllo dough flat. Brush it lightly with melted butter. Place another sheet of phyllo dough on top and brush with butter. Repeat with a third sheet.
  4. Spread about 1/4 of the pistachio-tahini mixture evenly over the layered phyllo dough, leaving a small border.
  5. Carefully roll up the phyllo dough tightly, like a jelly roll.
  6. Place the rolled log seam-side down on the prepared baking sheet.
  7. Repeat steps 3-6 with the remaining phyllo dough, pistachio-tahini mixture, and butter to create three more bars.
  8. Bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
  9. Let the bars cool slightly on the baking sheet before slicing into pieces.
  10. If desired, drizzle with melted dark chocolate before serving.

Notes

  • Ensure your phyllo dough is completely thawed before starting.
  • Work quickly when handling phyllo dough as it can dry out easily. Keep the unused sheets covered with a damp towel.
  • The tahini mixture can be adjusted to your preference for sweetness or nuttiness.
  • For an extra crunch, you can toast the pistachios lightly before chopping.

Nutrition

Find it online: https://afripaket.com/sarah-hamouda-dubai-chocolate-bars/