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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":503,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":546,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":553,"diet":556,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":544,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"It refers to the shape. The pastries are cut on the diagonal from a long filled log, producing diamonds or lozenges, and the Maltese name describes that cut rather than the filling. The singular is maqrut, and the same root gives the name of the closely related North African sweet makroudh.","What does the word imqaret mean?",{"answer":398,"question":399},"They share a direct ancestry. Makroudh, made across Tunisia and Algeria, is the same idea of a semolina pastry wrapped around date paste, cut into diamonds and fried, usually then soaked in honey. The Maltese version skips the honey soak, leans harder on orange and aniseed, and is eaten as street food rather than as a tray sweet, but it comes from the same North African tradition.","How are imqaret related to makroudh?",{"answer":401,"question":402},"Either the date filling was too wet or the seam was not properly sealed. The paste must be cooked down until it holds its shape and leaves a clear track when a spoon is drawn through it, and the pastry log should be closed with a damp fingertip and laid seam side down before cutting. Overfilling is the third common cause, so keep the filling to a finger-thick strip.","Why did my imqaret burst open while frying?",{"answer":404,"question":405},"Yes, and traditionally they often are. The dough works perfectly well with olive oil, lard or block margarine in place of butter, which is why imqaret are a common sweet during Lent in Malta when dairy is avoided. Using oil gives a slightly sandier pastry that fries very crisp.","Can imqaret be made without dairy?",{"answer":407,"question":408},"They are a year-round street sweet sold from kiosks, most famously by the Valletta city gate, but they are strongly associated with two moments: village festas through the summer, where they are fried on the spot alongside nougat stalls, and Lent and Holy Week, when dairy-free sweets are traditional.","When are imqaret eaten in Malta?",[410,411,412,413,414,415],"Cook the date paste until a spoon dragged through leaves a clear track that closes slowly. Any wetter and steam bursts the pastry open in the oil.","Let the filling cool completely before rolling. Warm paste softens the dough from the inside and the log tears along its length as you cut.","Roll the dough thin, about 3 mm — thick pastry stays doughy in the middle because the frying time is set by the crust, not the centre.","Seal the log with a wet fingertip and lay it seam side down. An unsealed seam opens in the fryer and the filling scorches into the oil.","Fry at 170C, no hotter. Higher and the pastry colours before the inside heats through; lower and it drinks oil and turns heavy.","Drain upright in a colander rather than flat on paper, so the cut faces stay crisp instead of steaming against the sheet.","🍬","Imqaret are date pastries cut on the diagonal into diamonds, which is where the name comes from — imqaret means, roughly, the shaped or lozenged ones. A firm semolina-and-flour dough is wrapped around a dark paste of dates cooked with orange zest and juice, aniseed and cloves, rolled into a long log, cut into diamonds and deep-fried until the outside blisters and crisps while the filling stays soft and sticky. They are sold hot from carts and hatches, most famously outside the Valletta city gate, and eaten standing up in a paper cone.","The date is the giveaway. Malta grows almost no dates commercially, so the fruit arrived by trade and by rule from North Africa, and imqaret sit in the same family as the Tunisian and Algerian makroudh — semolina pastry, date paste, diamond cut, fried and often soaked in honey. The Maltese version dropped the honey soak in favour of a plainer fried pastry and picked up more citrus, but the relationship is obvious and worth stating plainly rather than claiming the sweet as an island invention. It is one of the clearest surviving traces of the centuries when Malta was governed from Ifriqiya and its language became Semitic.\n\nWhat makes them Maltese now is where and how they are eaten. Imqaret belong to the street and to the calendar rather than to the restaurant. They are fried in front of you at village festas through the summer, alongside stalls of nougat and roasted nuts, and sold from a handful of permanent kiosks in Valletta that have been there long enough to be landmarks in their own right. They also appear in Lent and Holy Week, when the islands lean heavily on sweets made without dairy — a habit shared with kwareżimal, the Lenten almond biscuits, and one that explains why the traditional dough is often made with oil, margarine or lard rather than butter.\n\nThe filling is where households differ. Dates are always the base, chopped and cooked down with water until they collapse, but the aromatics move around: orange zest and juice almost always, lemon zest often, ground cloves and aniseed commonly, and a splash of anisette in versions made for adults. Some cooks add a spoonful of mixed peel or a grating of nutmeg. The dough stays deliberately plain and slightly sandy from the semolina, because its job is to fry crisp and provide contrast rather than to taste of much on its own. Eaten cold the next day they are pleasant but ordinary; the whole point is the ten minutes after they come out of the oil, when the shell is still crackling and the date paste inside is molten.","Imqaret are a street sweet and are meant to be eaten within minutes of frying, while the shell still crackles. They keep 2 days in an airtight tin but soften noticeably as the filling gives up moisture into the pastry; refresh them for 6 minutes at 180C to bring some crispness back. The uncooked filled logs freeze well for 2 months — freeze them whole, then cut into diamonds while still part-frozen, which gives much cleaner edges, and fry from frozen at a slightly lower 165C.",[421,422,423,424],"Cooks the dates down properly into a paste that will not tear the pastry when rolled.","Semolina in the dough gives the sandy, crisp shell that plain flour alone cannot.","Citrus is used at festa strength, which stops the date filling from tasting flat and cloying.","Frying temperature is specified, which is what separates crisp from greasy here.",[426,427,428,429],"Heavy pan or deep fryer","Kitchen thermometer","Rolling pin","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":433,"calories":436,"estimated":8},7,36,3,19,65,215,[438],"Eaten hot from a paper cone, with strong black coffee or a glass of tea.",[440,443,446],{"name":441,"description":442},"Imqaret bl-anisette","The date filling loosened with a tablespoon or two of anisette or another anise liqueur, which sharpens the aniseed and keeps the paste softer after frying.",{"name":444,"description":445},"Baked imqaret","Brushed with oil and baked rather than fried, producing a drier, biscuit-like pastry that keeps far better and is often made in larger batches for the house.",{"name":447,"description":448},"Imqaret with ice cream","A modern kiosk and restaurant version, serving two hot imqaret with a scoop of vanilla ice cream melting between them. Not traditional but now very common in Valletta.",[450,456,460,464,468,472,476,481,483,487,490,492,496,499],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},250,"flour","plain flour","g","For the pastry",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},150,"semolina","fine semolina",{"qty":461,"ref":462,"name":463,"unit":454,"group":455},100,"butter","butter, cold and diced, or lard for the Lenten version",{"qty":465,"name":466,"unit":467,"group":455},1,"caster sugar","tbsp",{"qty":469,"name":470,"unit":471,"group":455},0.5,"fine salt","tsp",{"qty":473,"name":474,"unit":475,"group":455},120,"cold water","ml",{"qty":477,"ref":478,"name":479,"unit":454,"group":480},500,"dates","dried dates, pitted and roughly chopped","For the filling",{"qty":473,"name":482,"unit":475,"group":480},"water",{"qty":465,"ref":484,"name":485,"unit":486,"group":480},"orange","orange, zest and juice","piece",{"qty":465,"ref":488,"name":489,"unit":486,"group":480},"lemon","lemon, zest only",{"qty":465,"name":491,"unit":471,"group":480},"aniseed, ground",{"qty":493,"ref":494,"name":495,"unit":471,"group":480},0.25,"cloves","ground cloves",{"qty":497,"name":498,"unit":467,"group":480,"optional":8},2,"anisette or other anise liqueur",{"qty":465,"name":500,"unit":501,"group":502},"neutral oil, for deep-frying","l","To fry",[504,509,513,516,519,522,527],{"tip":505,"text":506,"title":507,"timerSeconds":508},"Keep the dough firm. A soft, overworked pastry stretches while you roll the log and splits along the seam in the fryer.","Rub the butter into the flour, semolina, sugar and salt until the mixture looks like coarse sand. Add the cold water a little at a time and bring it together into a firm dough without kneading it smooth. Wrap and rest in the fridge for 30 minutes.","Make the pastry",1800,{"text":510,"title":511,"timerSeconds":512},"Put the chopped dates in a pan with the water, orange juice and half the zest and cook over low heat for 15 minutes, mashing with a wooden spoon, until the fruit collapses into a thick dark paste that holds a clear track when the spoon is dragged through it.","Cook the date filling",900,{"text":514,"title":515},"Beat in the remaining orange zest, the lemon zest, the ground aniseed, the cloves and the anisette if using. Spread the paste out on a plate and cool it completely to room temperature — warm filling softens the pastry from the inside and makes the logs impossible to cut cleanly.","Finish and cool the filling",{"text":517,"title":518},"Divide the pastry into four. Roll each piece into a strip about 10 cm wide and 3 mm thick. Lay a finger-thick rope of date paste down the centre, fold the long sides over to overlap and seal them with a wet fingertip, then roll the log seam side down and flatten it slightly.","Roll and fill the logs",{"text":520,"title":521},"Cut each log on a sharp diagonal into pieces about 5 cm long, giving diamond shapes with the filling visible at both cut ends. Press the cut faces gently so the pastry hugs the filling, and keep the pieces on a floured tray until you fry them.","Cut the diamonds",{"tip":523,"text":524,"title":525,"timerSeconds":526},"Let the oil come back up to 170C between batches. The second batch is the one people usually ruin by not waiting.","Heat the oil to 170C and fry the imqaret six or seven at a time for 3 to 4 minutes, turning once, until the pastry is blistered and deep golden. Crowding the pan drops the oil temperature sharply and the pastry absorbs oil instead of crisping.","Fry in batches",240,{"text":528,"title":529},"Lift the imqaret out with a slotted spoon and stand them on their edges in a colander to drain, rather than laying them flat on paper where the cut faces steam. Serve within a few minutes, while the shell still crackles and the date paste is molten.","Drain and serve hot","im-a-RET",[532,536,540],{"note":533,"swap":534,"original":535},"The traditional Lenten version is made without dairy. Oil gives a slightly harder, sandier pastry that fries very crisp.","Lard, block margarine or 80 ml olive oil","Butter in the dough",{"note":537,"swap":538,"original":539},"The liqueur mainly reinforces the aniseed already in the filling, so leaving it out changes very little.","An extra teaspoon of ground aniseed, or orange juice","Anisette",{"note":541,"swap":542,"original":543},"A real departure — baked imqaret are drier and shorter, closer to a biscuit than the blistered fried shell. Common in home kitchens that avoid deep-frying.","Baking at 190C for 20 minutes, brushed with oil","Deep-frying","imqaret","Imqaret (Maltese Fried Date Pastries)","Imqaret","malta",20,40,35,30,"medium",[554,555],"dessert","street-food",[557,558],"vegetarian","nut-free",[478,458,452,484],[561,564,566,568],{"alt":562,"src":563},"Diamond-shaped Maltese imqaret date pastries fried golden, one broken open to show the dark date filling","\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-1x1.jpg",[544,571,572,573,574,575],"maltese date pastry","fried date sweets","malta street food","festa sweets","semolina pastry","2026-08-21","dishroute-kitchen","Diamonds of semolina pastry packed with dates cooked down with orange, aniseed and cloves, deep-fried until blistered and eaten hot from paper at village festas.",{"en":580},"\u002Frecipe\u002Fimqaret",{"items":582,"total":853,"page":465,"limit":854,"hasMore":855},[583,617,651,678,702,712,739,768,794,825],{"slug":584,"title":585,"shortTitle":586,"nativeName":586,"countrySlug":547,"baseServings":587,"prepMinutes":588,"cookMinutes":589,"difficulty":552,"course":590,"diet":592,"mainIngredients":595,"images":601,"keywords":611,"publishedAt":616,"updatedAt":616,"authorSlug":577},"aljotta","Aljotta (Maltese Garlic and Tomato Fish Broth)","Aljotta",4,25,55,[591],"soup",[593,594],"pescatarian","dairy-free",[596,597,598,599,600],"white-fish","garlic","tomato","marjoram","rice",[602,605,607,609],{"alt":603,"src":604},"Bowl of Maltese aljotta fish broth with rice, flakes of white fish, tomato and fresh mint","\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-1x1.jpg",[584,612,613,614,547,615],"maltese fish soup","garlic fish broth","mediterranean soup","rockfish","2026-08-20",{"slug":618,"title":619,"shortTitle":620,"nativeName":620,"countrySlug":547,"baseServings":621,"prepMinutes":622,"cookMinutes":623,"restMinutes":624,"difficulty":625,"course":626,"diet":629,"mainIngredients":631,"images":635,"keywords":645,"publishedAt":616,"updatedAt":616,"authorSlug":577},"bigilla","Bigilla (Maltese Broad Bean and Garlic Dip)","Bigilla",8,15,90,720,"easy",[627,628],"appetizer","snack",[630,557,594,558],"vegan",[597,632,633,634],"parsley","mint","olive-oil",[636,639,641,643],{"alt":637,"src":638},"Shallow bowl of coarse Maltese bigilla broad bean dip with olive oil, parsley and chilli flakes","\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-1x1.jpg",[618,646,647,648,649,547,650],"broad bean dip","maltese dip","fava bean paste","garlic dip","galletti",{"slug":652,"title":653,"shortTitle":654,"nativeName":654,"countrySlug":547,"baseServings":587,"prepMinutes":549,"cookMinutes":461,"difficulty":552,"course":655,"diet":657,"mainIngredients":658,"images":663,"keywords":673,"publishedAt":616,"updatedAt":616,"authorSlug":577},"bragioli","Braġioli (Maltese Beef Olives with Egg and Bacon)","Braġioli",[656],"main",[594],[659,660,661,662,598],"beef-chuck","ground-pork","bacon","eggs",[664,667,669,671],{"alt":665,"src":666},"Sliced Maltese beef olives showing pork and egg filling, in a dark tomato and wine sauce","\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-1x1.jpg",[652,674,675,676,547,677],"maltese beef olives","stuffed beef rolls","braised beef","beef involtini",{"slug":679,"title":680,"shortTitle":681,"nativeName":681,"countrySlug":547,"baseServings":587,"prepMinutes":551,"cookMinutes":548,"restMinutes":512,"difficulty":552,"course":682,"diet":684,"mainIngredients":685,"images":687,"keywords":697,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ftira","Ftira (Maltese Ringed Sourdough Flatbread)","Ftira",[683],"bread",[630,557,594,558],[452,686,634],"yeast",[688,691,693,695],{"alt":689,"src":690},"Two ring-shaped Maltese ftira loaves with dark blistered crusts, one split open on a wooden board","\u002Fimages\u002Frecipes\u002Fftira\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-1x1.jpg",[679,698,699,700,547,701],"maltese bread","sourdough flatbread","hobz biz-zejt","ring loaf",{"slug":544,"title":545,"shortTitle":546,"nativeName":546,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":703,"diet":704,"mainIngredients":705,"images":706,"keywords":711,"publishedAt":576,"updatedAt":576,"authorSlug":577},[554,555],[557,558],[478,458,452,484],[707,708,709,710],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[544,571,572,573,574,575],{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"countrySlug":547,"baseServings":717,"prepMinutes":588,"cookMinutes":473,"restMinutes":548,"difficulty":625,"course":718,"diet":719,"mainIngredients":720,"images":723,"keywords":733,"publishedAt":616,"updatedAt":616,"authorSlug":577},"imqarrun-il-forn","Imqarrun il-Forn (Maltese Baked Macaroni with Meat Sauce)","Imqarrun il-Forn","Imqarrun il-forn",6,[656],[],[721,722,660,598,662],"pasta","ground-beef",[724,727,729,731],{"alt":725,"src":726},"Square of Maltese baked macaroni with browned crusty top, showing meat sauce and set pasta inside","\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-1x1.jpg",[734,735,736,737,547,738],"imqarrun il-forn","maltese baked macaroni","pasta bake","meat sauce","sunday lunch",{"slug":740,"title":741,"shortTitle":742,"nativeName":742,"countrySlug":547,"baseServings":717,"prepMinutes":548,"cookMinutes":743,"restMinutes":551,"difficulty":625,"course":744,"diet":746,"mainIngredients":748,"images":753,"keywords":763,"publishedAt":616,"updatedAt":616,"authorSlug":577},"maltese-kapunata","Kapunata (Maltese Aubergine, Caper and Olive Stew)","Kapunata",45,[745,627],"side",[630,557,747,594],"gluten-free",[749,598,750,751,752],"eggplant","capers","olives","bell-pepper",[754,757,759,761],{"alt":755,"src":756},"Bowl of Maltese kapunata with browned aubergine cubes, peppers, olives and capers in thick tomato","\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-1x1.jpg",[764,765,766,750,749,547,767],"kapunata","maltese caponata","aubergine stew","vegan 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