1 kg flour
200g sugar
200g butter
2 eggs
200g red wine

For the filling

200g dried pitted dates
50g sugar
A pinch of cinnamon
A pinch of ground cloves
Rind of 1 orange
Rind of 1 lemon
2 tbsp anisette

Mix together the flour, sugar and butter. Gradually add the eggs and the wine and mix to form a smooth dough. Cover with cling film and allow to rest in the fridge for about 2 hours.

Meanwhile in a thick bottomed pan put the dates, anisette, cinnamon, cloves and rinds and bring to the boil. Cook until the mixture turns into a smooth paste.

Roll the pastry, preferably using a pasta machine on mark 2. Spread the date paste on the pastry and fold both sides. Cut each one away with a sharp knife.

Deep fry the imqaret in extra virgin olive oil until golden brown in flour. Serve warm sprinkled with icing sugar