Thermomix® time: 28 minutes
Total time: 1 hour
- 830 g flour
- ½ ssp instant yeast
- 5 g aniseeds
- 100 g water
- 175 g margarine
- 330 g dates cored
- 1 lemon zest
- 1 orange zest
- 1 clementine zest
- 10 g aniseed liqueur
- Juice of 1 lemon, 1 orange and 1 clementine
- 1 egg
- 1 tsp vanilla essence
- 1 tsp cinnamon powder
- 1 tsp clove powder
- Place all the ingredients, except water, on the mixing bowl and mix 15 sec/ speed 6.
- Add the water and knead for 2 min/ dough speed.
- Cover and let rest for 20 minutes.
- Place the dates in the mixing bowl and grind 10 sec/ speed 9.
- Add all ingredients and cook 25 min/ 100º/ speed 2.
- Blend 30 sec/ speed 7. Allow to cool and set aside.
- Place the pastry on a lightly floured surface and roll it out into a 10 cm wide strip.
- Moisten the edges and spread date filling down the middle of the strip of pastry. Fold the pastry over to enclose the date filling and press the edges tightly together.
- With a sharp knife, cut diagonally across the pastry into 5cm long, diamond-shaped imqaret.
- Deep fry in boiling oil until they turn golden brown. Drain thoroughly from the oil and serve hot.
This recipe was adapted from the book “Traditional Maltese Cooking” of Julian Sammut.