• 2 cups plain flour (approx 400grms)
  • Anisette Liqueur
  • 1 tablespoon lard
  • 1 tablespoon margarine
  • 1 tablespoon sugar
For Filling
  • 1.2 kg pitted dates
  • 1 orange peel grated
  • 1 tablespoon anisette
  • 1 tablespoon orange flower water
  • A pinch of ground cloves


Method for dough:

To make the dough, rub the lard into the flour, add Anisette and sugar and mix. Knead well with hands to turn mix into a soft dough. Roll into a long, wide strip to be used later when making the Mqaret.

Method for Filling

Mash the dates and mix with the cloves, orange peel, anisette and orange flower water.
Note: If the dates are hard, soak in water for about thirty minutes to soften. Drain before using.
Roll the dough out into a long wide strip and spread the prepared filling on the top half of the dough to form a layer about a quarter of an inch thick.
Wet the edge of the pastry and fold over to cover the filling.
Press all edges well together to seal.
Cut into diamond or rectangular shapes (about 3.5 x 2.5 inches.)
Fry in deep hot oil till golden in colour.
Let drain and eat while still hot. Enjoy!

Difficulty: Medium

This entry was posted in By Course, Desert, Recipes, Sweets and tagged , , , , , . Bookmark the permalink.

One Response to Mqaret

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

appetizers beef bread cake Cheeselets chicken christmas dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat Newsletter pasta Pastizzi pastry peppers pie pies pork pork stew Recipes salad sauce seafood soup Stew Stuffat summer sweets Tomato torta traditional traditional maltese recipes vegetables