To make the filling, place all the filling ingredients in a sauce pan, cover with ½ glass water and simmer until the dates have melted and mix to a smooth paste. Allow to cool down. For the pastry, mix all the ingredients together into smooth elastic dough. Cover with cling film and allow to rest in a refrigerator for an hour. When ready, roll the pastry into 3mm thick long strips. Pipe a line of filling on the side of the dough and roll to secure filling inside. Press gently with your palm to flatten . Cut the mqaret diagonally into the desired size and refrigerate or freeze as required. Deep fry the mqaret in hot oil until golden and serve generously drizzled with honey and dredged with icing sugar.

Serves 30

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