Step 1

Prepare the pastry by mixing the baking powder and flour together. Sift.

Step 2

Add in the aniseeds and mix well.

Step 3

Rub in the butter with the flour mixture until the resemblence of fine bread crumbs.

Step 4

Slowly add in the water and mix with a knife until the dough starts to form.

Step 5

Knead for a few minutes and leave to rest while you make the filling.

Step 6

Add all the filling ingredients into a small pot and cook on a stove pot for about twenty minutes until the consistency is smooth.

Step 7

Leave aside to cool for about an half an hour.

Step 8

Cut the pastry into 6 pieces.

Step 9

Roll one of the pieces of pastry into a rectangle shape of approximately 15 x 50 cm.

Step 10

Take ⅙ of the date mixture and spread along half of the pastry (across 7.5 cm x 50 cm ) but make sure to leave some space along the edge to be able to fold the other half of the pastry.

Step 11

Wet the edges with water.

Step 12

Fold the other half of the pastry over the pastry with the date mixture and seal the ends.

Step 13

Cut along the mixture diagonally to form 11 diagonal shapes.

Step 14

Do this for the other 5 pieces of pastry.

Step 15

Turn the heat to the highest setting but when oil is ready (when a small amount of pastry sizzles) and then reduce to moderate heat so that the edges of the imqaret do not burn when entered into the oil.

Step 16

Deep fry in a pan with hot vegetable oil for about 1 minute on each side.

Step 17

If baking the imqaret, with a pastry brush, brush the imqaret with the vegetable oil.

Step 18

Place into a preheated oven of 200oC for about 18 minutes, turning over half way.

Step 19

Sprinkle with icing sugar and serve on their own or with ice cream.