Imqaret
The Sweet You Smell Before You See
Imqaret usually announce themselves before you even know what they are.
You’re walking through a street or past a food stall, and suddenly there it is — that warm, sweet smell of fried dough and spices in the air. You might not be hungry, but it doesn’t matter. Imqaret don’t ask permission.
They’re one of Malta’s most loved traditional sweets, and once you’ve had a good one, you’ll understand why they’ve stuck around for generations.
What Imqaret Actually Are
Imqaret are deep-fried date pastries, usually cut into small diamond or rectangle shapes. The dough is lightly spiced, wrapped around a rich date filling flavoured with citrus zest and warm spices like anise or clove.
They’re crisp on the outside, soft and sticky on the inside — the kind of contrast that makes you go back for “just one more.”
Why Imqaret Feel So Maltese
Like many Maltese dishes, imqaret reflect Malta’s layered history. The use of dates and spices points to North African and Middle Eastern influences, woven naturally into local cooking over time.
They’re practical, filling, and made to be shared — food for real life, not special occasions only.
My First Imqaret Moment
The first time I tried imqaret, they were handed to me in a paper napkin, still hot, straight from the fryer. No explanation, no build-up.
One bite in, and I was sold.
Sweet but not sugary, rich without being heavy, and somehow comforting in a very old-fashioned way. This isn’t a dessert you overthink. You just eat it — preferably while it’s still warm.
They’re often served plain, sometimes dusted lightly with sugar, and occasionally paired with ice cream or a drizzle of honey in more modern versions. But honestly? Fresh and simple is hard to beat.
They’re the kind of sweet you eat standing up, licking sugar from your fingers, not caring too much about appearances.
Imqaret aren’t subtle. They’re warm, fragrant, slightly messy, and completely unapologetic.
If pastizzi are Malta’s savoury addiction, imqaret are the sweet one. And just like pastizzi, they’re best enjoyed fresh, hot, and without overthinking it.
Follow the smell. It usually leads you to the right place.
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Traditional Maltese Imqaret (Date-Filled Fried Pastries)
NUTRITION
EQUIPMENT
- Slotted spoon or tongs (for frying)
Ingredients
- For the dough:
- 250 g plain flour
- 50 g semolina
- 1 tbsp sugar
- 1 tbsp sunflower oil or butter
- 1/2 tsp aniseed optional
- A pinch of salt
- ~100 ml water to form dough
- For the filling:
- 200 g pitted dates chopped
- 1 tbsp orange blossom water or zest of 1 orange
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 2 –3 tbsp water for softening the dates
- For frying:
- Sunflower or vegetable oil
Instructions
- Make the dough:
- In a bowl, mix flour, semolina, sugar, salt, and aniseed. Add oil and slowly mix in water until a pliable dough forms. Knead briefly, cover, and rest.
- Prepare the filling:
- In a small saucepan, combine chopped dates, water, orange blossom (or zest), cinnamon, and clove. Simmer gently and mash until a thick paste forms. Let cool.
- Assemble:
- Roll out the dough into long strips (about 12 cm wide). Spread a line of date paste lengthwise in the center. Fold over the sides to enclose the filling and seal. Flatten slightly and cut diagonally into diamond shapes.
- Fry:
- Heat oil to 170–180°C. Fry imqaret in batches until golden brown and crisp. Drain on paper towels.
- Serve:
- Serve warm, dusted with icing sugar or paired with vanilla ice cream.
