Imqaret (Date Diamonds)

Ingredients:

For the Pastry:
400g plain flour
75g sugar
pinch of baking powder
100g margarine (or butter), diced
1 egg

For the Filling:
400g pitted dates
4 tbsp freshly-grated orange zest
4 tbsp freshly-grated lemon zest
a little brandy or anisette

oil for deep frying

Method:

Begin with the pastry. Combine the flour, margarine and baking powder in a bowl and work with your fingertips until smooth. In a separate bowl, whisk together the egg and sugar. Add the egg mixture to the flour mix and work together to a smooth dough (add a little cold water, if needed). Set aside to rest for 2 hours.

In the meantime, combine the dates in a small pan with 2 tbsp water. Heat for a few minutes then add the citrus zest and the brandy (or anisette). Heat gently and work the mixture with a fork until the dates break down. Remove from the heat and set aside to cool.

Turn the pastry onto a lightly-floured work surface and roll out into long strips about 10cm wide. Brush the edges of the pastry with water then place a little of the filling down the centre. Fold the pastry over and use a fork to crimp the edges sealed. Using a fluted ravioli cutter slice the pastry into large diamonds about 40cm long.

Heat oil in a wok or deep fryer to about 160°C. Add the date diamonds and cook for about 4 minutes, or until hot and coloured golden brown. Serve warm.