A few years ago, Egypt was captivated by the chocolate-dipped-in-everything trend—every café and pastry shop competed to create the most extravagant desserts by drenching them in waterfalls of melted chocolate. But as that craze began to fade, a new contender stepped in: Dubai pistachios.

At first, it was exciting. The vibrant green color, the rich, nutty flavor—it felt luxurious, indulgent, and different. It made desserts feel more premium, more refined. But now? It’s everywhere.

From high-end bakeries to home kitchens, it seems you can’t escape the green wave.

Pistachio-covered, pistachio-filled, and pistachio-drizzled—there’s no end in sight. And with Ramadan just starting, the pistachio craze is reaching new heights, invading some of Egypt’s most beloved traditional sweets.

But is it still special, or are we just overdoing it?

The Rise of Dubai Pistachio: From Luxury to Overload

The term “Dubai pistachio” is a bit misleading. It’s not a special variety of pistachio grown in Dubai but rather a specific type of smooth, creamy, ultra-green pistachio paste that has become synonymous with the city.

It all started as a high-end ingredient—used sparingly in gourmet pastries to add a touch of sophistication. But after the chocolate trend, Egypt’s dessert industry was looking for something new, something equally eye-catching and indulgent.

That’s when Dubai pistachio took over.

Its vibrant color made it stand out, its rich flavor added a unique twist to classic desserts, and its association with premium quality made it feel like an upgrade.

Social media did the rest—first, it was Dubai chocolate bars, then videos of pistachio-drizzled croissants, pistachio kunafa, and pistachio tiramisu flooded Instagram and TikTok.

Because why not?

And just like that, what was once a rare, luxurious ingredient became a requirement.

Ramadan 2025: The Year of Pistachio Overload?

Ramadan has always been a time for special desserts. Every year, pastry chefs push the boundaries, putting modern spins on traditional sweets. But this year? It seems like the entire Ramadan dessert menu is being taken over by Dubai’s green paste.

From pistachio-stuffed qatayef (instead of the classic nut or cream filling) to pistachio-drenched kunafa rolls—as if regular kunafa wasn’t indulgent enough.

Om Ali with pistachio paste instead of its signature nut mix.

Basbousa topped with a thick layer of pistachio cream, overshadowing its signature buttery texture.

Pistachio zalabya, pistachio qatayef, and even pistachio-infused qamar al-din drinks.

At first, it sounds delicious. But when every dessert has the same flavor profile, doesn’t it start to lose its charm?

The Overuse Problem: When Too Much of a Good Thing Becomes… Well, Too Much

Dubai pistachio was originally loved for its unique taste. But now that it’s everywhere, it’s starting to feel less special.

Instead of using it to enhance flavors, many places are simply dumping it on everything, assuming that more = better.

It’s no longer about balance—it’s about excess.

Even the quality is suffering. With demand skyrocketing, many places have turned to cheaper, lower-quality pistachio pastes that are overly sweet, artificially colored, and lacking the authentic nutty richness that made the trend popular in the first place.

And let’s be honest: Does every single dessert need a pistachio version?

Kunafa, basbousa, and qatayef have stood the test of time for a reason. Sometimes, the classics should just stay classic.

So, What’s Next?

Is Dubai pistachio here to stay, or will it fade soon enough?

It’s hard to say.

The best-case scenario is that pastry chefs and home bakers start using it more creatively and thoughtfully, rather than just drenching everything in green pistachio paste.

A touch of pistachio should enhance a dessert, not overpower it.

But for now, one thing is certain.

If you break your fast this Ramadan and don’t see at least five pistachio-covered desserts on your table, you might just be at the wrong house.