Imqaret

Ingredients

• For the filling:
• 500 g pitted dates, finely chopped
• Zest and juice of 1 orange
• Zest of 1 lemon
• 1 tsp mixed spice
• 2 tbsp anisette liqueur (optional)
• For the pastry:
• 300 g plain flour
• 100 g semolina
• 125 g cold butter or margarine, cubed
• About 150 ml cold water
• Vegetable oil, for deep-frying

Method

1. First, make the filling. Place the chopped dates, citrus zests and juice, mixed spice and liqueur (if using) in a small saucepan with a splash of water. Cook over low heat, stirring frequently, for 10–15 minutes until the dates break down into a thick, smooth paste. Set aside to cool completely.
2. To make the pastry, rub the butter into the flour and semolina in a large bowl until the mixture resembles fine breadcrumbs. Gradually add the cold water, mixing until a firm dough forms. Knead briefly until smooth, then wrap and rest for 30 minutes.
3. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a long, thin rectangle (about 10 cm wide).
4. Spoon a quarter of the date filling down the centre of each pastry rectangle.
5. Fold one long side of the pastry over the filling, then the other side, to enclose it completely. Press down gently to flatten slightly.
6. Using a sharp knife or pastry wheel, cut the filled logs on the diagonal into diamond shapes, each about 4–5 cm long.
7. Heat the vegetable oil in a deep pan or deep-fryer to 180°C (350°F).
8. Fry the imqaret in batches for 3–4 minutes, turning once, until golden brown and crisp. Drain on kitchen paper and serve warm.