Thank you 🤗

Thank you 🫶🏻

Hi @archanavinod915 they should be okay for a few months. If you store them in the fridge, they will last longer ☺️

🤗

Hi @Newfangled_withprema this is the mould I used ☺️ www.amazon.de/-/en/gp/aw/d/B0D871BZLY?psc=1&ref=ppx_pop_mob_b_asin_title I am not sure if it’s available everywhere

Thank u mam

Thank you! ❤️

@@indiciouskitchen thanks to reply

Thank you 🤗

😊

Hi @simibesherwaria2830 yes it promotes gluten network formation. If you want, you can use an electric hand mixer for this step ☺️

Hi @anjumkhanam6526 yes you can store it in the fridge, but you can also store it at room temperature ☺️

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!! ❤❤

Thank you so much 🤗

Thanks for your kind words, I appreciate it 🫶🏼🤗

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 ☺️

Thank you ☺️

Thank you 🤗

Haha I thought it might be too much, maybe next time 😂

@ lol 😂 That was good process Thank you for sharing

You’re welcome 🤗

😊

You're welcome! 🤗

🤗

Thank you, I appreciate it 🫶🏼🤗

You’re welcome 🤗

☺️

😊

I am glad you like it ☺️

😊

@@deebars7413 Thanks so much, I appreciate it ☺️

Thank you 🫶

Thank you ☺️

Thank you ☺️

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

Thank you! ☺️

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 ☺️

You're welcome! I'm glad you liked 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 ☺️

I saw another video where they cooked it in butter until it was brown and crispy.

Yes we did the same in this video 😊

Thank you ☺️

It’s kataifi, a type of shredded pastry used in Middle Eastern desserts 😊

Thanks for subscribing! I hope you enjoy all the recipes 🤗

Thank you! ☺️

Thanks so much for the kind words, this made my day 🤗🫶🏼

Aww thanks so much for watching, I’m so glad you like it 🤗🥰❤️

☺️

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

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

😊

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 ☺️