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I thought about making the viral Dubai chocolate, but then I had a better idea—what if I turned it into sambusa-style goodness? Enter Kunamosa: a crispy golden samosa stuffed with rich pistachio kunafa, fried to perfection, and drenched in silky 60% dark chocolate. The only regret? Not making enough. These were gone in 30 minutes!
Kunamosa – Pistachio Kunafa Samosas Dipped in Chocolate
I thought about makingthe viral Dubai chocolate, but then I had a better idea—what if I turned itinto sambusa-style goodness? Enter Kunamosa!
Ingredients
Pistachio Butter
- 1 cup pistachios unsalted, shelled (I used Spinneys pistachios)
- ¼ cup sweetened condensed milk
- 2 tablespoons heavy cream adjust for consistency
- ¼ teaspoon salt
Kunafa Mix
- 200 g kunafa kataifi dough
- ¼ cup melted butter
Samosa
- Samosa sheets or spring roll sheets
- Flour + water paste for sealing
- 60% dark chocolate I used SpinneysFOOD chocolate
- Crushed pistachios for garnish
Instructions
- Blend the pistachios in a food processor until they start releasing their natural oils.
- Add the sweetened condensed milk and heavy cream, then blend again until smooth and creamy.
- Mix in the salt and set aside.
Prep the Kunafa Mix
- In a pan over low heat, gently warm the kunafa dough. Don’t break it apart manually—let the heat do the work.
- Once softened, add the melted butter and stir.
- Mix in the pistachio butter until fully combined. If the mixture feels too dry, add a little more pistachio butter.
Pit it together
- Take a samosa sheet and fold one corner inward.
- Apply a bit of the flour-water paste to the edge and fold again to create a pocket.
- Fill the pocket with the pistachio kunafa mixture.
- Seal the other side with more flour paste, trimming any excess dough for a thinner, crispier bite.
- Repeat until all the mixture is used.
- Heat oil in a pan over medium heat.
- Fry the ‘kunamosas’ until golden and crisp, about 2-3 minutes per side.
- Drain on paper towels.
- Melt the dark chocolate in a microwave or over a double boiler.
- Dip each ‘kunamosa’ into the melted chocolate, coating halfway.
- Sprinkle with crushed pistachios before the chocolate sets.
Did you try this recipe out?
How did it go? Comment below and if you took a pic, tag me @swahilifood on Instagram and hashtag it #swahilifood.
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