dessertMaltese

Imqaret

Name: Imqaret
Prep time: 70 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Maltese
Ingredients: 500 g Flour; 180 g Margarine or lard; 120 ml Cold water; 600 g Dates (pitted); 2 tsp Aniseed; 1 piece Orange zest; 1 piece Lemon zest; 40 ml Anise liqueur; 800 ml Oil for frying; 1 pinch Salt

Imqaret is a classic Maltese dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Flour, Margarine or lard, Cold water, Dates (pitted), Aniseed, Orange zest, Lemon zest, Anise liqueur and Oil for frying, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Maltese cooking, be sure to also explore our recipe for Pastizzi.

Difficulty: mediumPrep: 70 minCook: 40 minServes 12

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Ingredients

Flour500 g
Margarine or lard180 g
Cold water120 ml
Dates (pitted)600 g
Aniseed2 tsp
Orange zest1 piece
Lemon zest1 piece
Anise liqueur40 ml
Oil for frying800 ml
Salt1 pinch

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🔪 Prep

Chop the dates and put them in a pan with the zests, aniseed and liqueur.

Step 2🍲 Simmer

Cook the filling over a low heat for twenty minutes, to a thick even paste.

Step 3

Cool the filling completely; warm, it tears the pastry as you wrap it.

Step 4

Cut the margarine into the flour with salt to a crumb and bring the dough together with cold water.

Step 5

Roll the dough into a long strip twelve centimetres wide.

Step 6

Lay a rope of the date paste down the centre, fold the edges over and press the seam.

Step 7🍳 Fry

Cut it on the diagonal into diamonds and fry them at 180 °C, two minutes a side.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Imqaret carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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