Ingredients
Serves 6+ (Makes 12-14 pieces)Pastry
450 g plain flour
110 g butter
6 tbsp cold water
Date filling
200 ml water
300 g pitted whole dates
80 g sugar
½ tsp caraway seeds
10 g powdered star anise
100 ml brandy
1 orange zest
Extra water to adjust consistency
Sugar, cinnamon and clove powder for dusting (optional)
Method
This is a dish I remember from my childhood. All my aunties used to cook it - but no one as good as my mum, Doris Delia! This is her recipe.
It’s the type of food that is simple, but full of soul ad flavour and it’s what the ‘Familija Tieghi’ lunches are all about at Maha.
To make pastry:
1. Rub butter in to the flour.
2. Add in the water and mix to form the dough add a little more water if required.
3. Knead well, wrap with cling film and set aside to rest.
4. Roll out into half centimetre strips.
To make date filling:
1. Place water, dates, sugar, caraway seeds and star anise in a heavy based saucepan and cook until dates are soft and almost all the water has evaporated.
2. Add in the brandy and orange zest and continue to cook for a few minutes.
3. Take off heat and allow to cool before placing in a food processor, blitz until smooth.
4. If the mix is too thick and a small amount of water to the mix.
5. Continue to mix until smooth.
6. Cool down in the fridge.
To make the Mqaret:
1. Roll out rested pastry into 10 cm wide strips.
2. Smear the pastry with a layer of the date puree leaving a 1 cm edge on both sides.
3. Fold over both sides so they come together in the middle and leave you with a 50 mm strip.
4. Cut the strip in an angle with knife to create diamond shaped pieces.
5. Refrigerate until firm.
6. Deep fry in 180°C oil until golden brown.
7. Dust with icing sugar, cinnamon and clove powder (optional).
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