If your social media feed and grocery store have been flooded with glossy green chocolates and cookies, and stuffed with pistachio crunch, you’re in good company. Dubai chocolate (a mixture of tahini, pistachio cream, and kataifi) seems to have taken the world by storm.
These matcha Dubai chewy cookies are our latest obsession. They’re soft and mochi-like on the outside with a nutty, crispy pistachio kataifi center for the most satisfying flavor and texture combo. And don’t stress, they’re surprisingly easy to make.
What is Dubai Chocolate?
Dubai chocolate refers to a pistachio-and-kataifi dessert combo that went viral across the Middle East before exploding in South Korea and beyond. It’s typically made with:
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Pistachio cream or butter
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Toasted kataifi (shredded phyllo dough)
And often layered inside chocolate bars or baked goods like cakes and cookies.
Everyone has fallen for the contrast: silky pistachio cream combined with crispy, buttery strands of kataifi. It’s rich, nutty, and a little salty.
For these matcha Dubai chewy cookies, we’ve borrowed the iconic filling but wrapped it in a chewy matcha marshmallow cookie shell.
What is kataifi, and where can you find it?
Kataifi (also spelled kataifi or kadayif) is a type of shredded phyllo dough used in Middle Eastern and Mediterranean desserts. It looks like fine angel-hair pasta but turns incredibly crispy and golden when toasted.
You can usually find kataifi:
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In Middle Eastern grocery stores
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In the freezer section of specialty markets
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At well-stocked international supermarkets
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Online
Make sure to:
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Thaw it fully before using
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Chop it finely
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Toast it until golden for maximum crunch
Choosing the Right Matcha for Baking
When baking or cooking, you want culinary-grade matcha, not ceremonial.
For this recipe, we used our Organic Chef’s Choice Matcha Powder, which is specifically designed for lattes, baking, and adding to desserts.
Why culinary grade?
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It has a bolder flavor and holds up better against competing flavors
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It gives you that beautiful green color
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It’s more cost-effective
Ceremonial matcha is delicate and best enjoyed on its own (whisked with water). Save that for sipping. Use culinary matcha when you’re baking.
Ingredients:
Pistachio Kunafa Filling
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1 cup kataifi, finely chopped & toasted
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2/3 cup pistachio cream spread
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Pinch of salt
Matcha Chewy Cookie
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2 tbsp skimmed milk powder
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2 tsp Matcha.com Matcha Chef’s Choice
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1 1/2 tbsp unsalted butter
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1 1/2 cups marshmallows
Directions
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Make the pistachio filling. Combine toasted kataifi, pistachio cream, and salt in a bowl. Divide into 6 equal portions and transfer to a parchment-lined tray.
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Freeze until firm. Once hardened, roll into smooth round balls and return to the freezer.
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In a small bowl, sift together milk powder and matcha. Mix until fully combined and set aside.
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Make the chewy cookie base. Melt butter over low heat in a nonstick pan. Add marshmallows and stir until about 80% melted. Turn off the heat. Add the matcha-milk powder mixture and stir until fully combined.
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Shape the cookies. Transfer mixture onto a lightly buttered nonstick mat. Let cool for a few minutes.
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With buttered or food-grade gloved hands, divide into 6 portions. Flatten each portion. Remove pistachio balls from freezer. Wrap each matcha dough piece around one pistachio ball.
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Dust generously with more matcha.
Serve immediately for a soft chew or chill in the fridge to firm up.
The Bottom Line
If you love the contrast of something that’s chewy and crunchy, pistachio everything, and desserts that leave you wanting more, then this recipe is for you!
