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The candy bar is inspired by knafeh: a Middle Eastern dessert made with kataifi (a shredded phyllo pastry), attar (a sweet, sugary syrup) and then layers of cheese, pistachio, cream or other fillings.
UAE-based creator Maria Vehera filmed a 1 1/2-minute clip in which she opened a chocolate bar, broke it in half, and dipped it in green pistachio cream before taking her first bite. Since she ...
One of the most important (and most tragic) things to know about Fix’s pistachio and knafeh candy is that it is only available via delivery in Dubai. Related: Our 42 Best Chocolate Dessert Recipes
Knafeh[2] (Arabic: كنافة) is a traditional Arabic dessert, made with spun pastry called kataifi, [3][4][5] soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. [6]
Pişmaniye (Turkish) or floss halva is a traditional sweet, prepared in Kocaeli, Turkey, made by flossing thin strands of halva into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball shape and then compressed. The result is a halva with a light consistency, similar to cotton candy.
The word "dessert" originated from the French word desservir "to clear the table" and the negative of the Latin word servire. [2] There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found in dessert courses because of ...
It was invented by a sweet shop there called Fix Dessert Chocolatier, who sells the bar (which they’ve named “Can’t Get Knafeh of It”) for 68.25 UAD, or about $18.50. This version mixes a ...
The original [1] recipe for Mozartkugeln is: A ball of marzipan combined with pistachio and covered in a layer of nougat is produced. This ball is then placed on a small wooden stick and coated in dark chocolate. The stick is then placed vertically, with the ball at the top, on a platform to allow the chocolate to cool off and harden.
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