Imqaret

Method

Mix plain flour, wholemeal flour and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs, then add water gradually to form a stiff dough. Knead briefly and rest for 30 minutes. Meanwhile, chop the dates finely and mix with aniseed to form a thick paste. Roll out the dough thinly on a floured surface and cut into rectangles approximately 10cm by 6cm. Place a spoonful of date filling on each rectangle, fold over and seal the edges by pressing with a fork. Heat oil to 170°C and deep fry the imqaret until golden brown on both sides, approximately 2-3 minutes total. Warm honey with ground caraway seeds and drizzle generously over the hot fried pastries whilst still warm.