Imqaret
Maltese deep-fried pastry with a sweet date filling
Imqaret are a well-loved sweet from Malta, made by wrapping a spiced date filling in pastry and deep-frying it. These treats, often shaped as diamonds or rectangles, are commonly found at street markets and village celebrations. Their flavor is enhanced with aniseed and bay leaf, and they are sometimes served with ice cream.
- Imqaret are deep-fried pastries filled with dates
- They are a popular street snack in Malta
- Flavored with aniseed and bay leaf
- Often served at village feasts and with ice cream
What is Imqaret?
Imqaret are a pastry from Malta, filled with a sweet date paste and fried until golden. The dough is often scented with aniseed and bay leaf, giving the sweets a fragrant aroma. While their name refers to a diamond shape, they are just as often cut into rectangles. The outside is crisp, while the inside is soft and rich from the dates. Sometimes, they are served with a scoop of ice cream for extra indulgence.
Where does Imqaret come from?
Imqaret trace their roots to Arabic sweets brought to Malta centuries ago. Their closest relatives are found in North Africa, where similar pastries go by names like makroudh and maqrout. These sweets became part of Maltese food culture after being introduced during the period of Arab rule. Over time, imqaret developed into a distinct local specialty, while still showing their connection to other Mediterranean date pastries.
How is Imqaret made?
To make imqaret, a pastry dough is rolled out and filled with a paste made from dates, often flavored with aniseed and bay leaf. The filled dough is folded over, forming a long strip. After sealing, the strip is deep-fried until crisp. Once cooked, it is cut into individual pieces, which may be diamond or rectangular in shape. The result is a sweet, aromatic treat with a crunchy exterior and a soft, sticky center.
How and when is Imqaret eaten?
Imqaret are commonly enjoyed as a snack, especially at street markets and during village festivities in Malta. They are often eaten warm, straight after frying, but can also be served with ice cream for a contrast of temperatures. These pastries are popular at public gatherings and are a familiar sight at local celebrations, making them both an everyday treat and a festive food.
Kinds of Imqaret
While the classic imqaret is filled with dates and flavored with aniseed and bay leaf, similar pastries appear in Tunisia, Algeria, and Morocco under different names. In Malta, the shape may vary between diamond and rectangle, depending on how they are cut after frying. The basic method and ingredients remain much the same, keeping the sweet's character consistent.
What Imqaret means
Imqaret are a staple of Maltese street food, enjoyed at markets and village feasts. Their presence at public events highlights their role in local celebrations. The sweet's connection to similar North African pastries reflects Malta's historical links with the wider Mediterranean. Imqaret are a familiar comfort food for many Maltese people.
Questions people ask about Imqaret
What are imqaret made of?
Imqaret are made from a pastry dough filled with a sweet date paste, often flavored with aniseed and bay leaf, then deep-fried.
Where do imqaret come from?
Imqaret are a traditional sweet from Malta, with origins linked to Arabic pastries brought to the island centuries ago.
How are imqaret usually served?
They are typically served hot, either plain or with ice cream, and are commonly found at street markets and village festivals.
Are imqaret vegan?
Yes, imqaret are vegan as they are made from pastry and dates, with no animal products in the classic version.
What do imqaret taste like?
Imqaret have a crisp pastry shell with a sweet, soft date filling, and are scented with aniseed and bay leaf.
Good reading and sources
The facts on this page come from the Wikipedia article "Imqaret", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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