Imqaret, is the plural of a word derived from the Arabic word Makrout مقروض is the plural of maqrut, is a traditional Maghrebians and Maltese dessert. These mouth-watering, diamond shaped, date filled pastries are stuffed with dates (preferably the deglet nour type) and deep fried. Despite they taste the best deep fried, many people on the Maltese islands prefer to bake them keeping some of the taste and treating themselves with a healthier snack. Imqaret in Malta are best eaten hot and crunchy. However, in Maghreb countries they like to dip them in syrup made from honey and orange blossom water serving them cold.
Yields: 12 portion
Prep Time: 50 mins Cook Time: 10 mins Total: 60 mins
Imqaret Ingredients
For the dough
- 14 oz flour
- 3 1/2 oz butter
- 1 tbsp sugar
- 1 tsp baking soda
- 1 cup water
- 1 tsp aniseed
For the filling
- 1 2/3 cups dates
- 5 tbsp water
- 1 tbsp aniseed
- 1 tbsp orange blossom water
- 1 orange rind
Imqaret Recipe
For the dough
- Sift the flour and baking soda, in a bowl.
- Rub the butter into the flour until mixture turns into breadcrumbs. Add the sugar and mix well.
- Bind the mixture with the water. Leave the pastry to rest for 30 minutes.
For the filling
- Add all the ingredients for the filling in a saucepan and stir over low heat. Simmer until it becomes thick.
- Remove from heat and leave the mixture to cool.
For assembly
- Roll the pastry on a lightly floured surface into a 10cm wide strip.
- Put the filling along the middle of the strip of pastry. Moisten the edges with some water.
- Fold the pastry over the date filling and press the edges tightly together.
- With a sharp knife, cut diagonally across the pastry to form diamond shaped 5 cm long imqaret.
- Deep fry them in boiling oil until they turn golden brown. Drain and serve hot or cold as you prefer.
If you love this recipe…
Date Filled Pastries Imqaret
Ingredients
For the dough
- 14 oz flour
- 3 1/2 oz butter
- 1 tbsp sugar
- 1 tsp baking soda
- 1 cup water
- 1 tsp aniseed
For the filling
- 1 2/3 cups dates
- 5 tbsp water
- 1 tbsp aniseed
- 1 tbsp orange blossom water
- 1 orange rind
Instructions
For the dough
- Sift the flour and baking soda, in a bowl.
- Rub the butter into the flour until mixture turns into breadcrumbs. Add the sugar and mix well.
- Bind the mixture with the water. Leave the pastry to rest for 30 minutes.
For the filling
- Add all the ingredients for the filling in a saucepan and stir over low heat. Simmer until it becomes thick.
- Remove from heat and leave the mixture to cool.
For assembly
- Roll the pastry on a lightly floured surface into a 10cm wide strip.
- Put the filling along the middle of the strip of pastry. Moisten the edges with some water.
- Fold the pastry over the date filling and press the edges tightly together.
- With a sharp knife, cut diagonally across the pastry to form diamond shaped 5 cm long imqaret.
- Deep fry them in boiling oil until they turn golden brown. Drain and serve hot or cold as you prefer.
