In a bowl add the flour yeast, sugar, nigella seeds and salt, rub the butter untill the mixture resembles bread cumbs, Gradually add enough water or milk to form a dough.

Wrap the dough in plastic wrap and leave in a warm place until it doubled in size.

Knead the dough and roll on a floured surface, cut the dough in to various shapes with a sharp knife.

Deep-fry in batches until golden on both sides, turning them once, drain on kitchen paper.

Serve with dates and tea.