You are currently viewing Cooking Together Moroccan Helen’s Hen Do!

Cooking Together Moroccan Helen’s Hen Do!

Cooking Together – Helen’s Hen Do

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  1. Starter:
  2. Briouat – Moroccan style filo samosas
  3. Raib – minted thick yoghurt with pomegranate molasses
  4. Main:
  5. Brochettes – Chermoula chicken kebabs
  6. Zaalouk  – Cauliflower and pomegranate salad
  7. Yoghurt Flatbread – traditional North African bread
  8. Dessert: Click here for a link to the Food Sorcery favourites

Briouat – Starter

Ingredients – Serves 2:

  • 1x minced chicken breast
  • A handful of grated edam or cheddar
  • 2 small courgettes
  • 2 cloves garlic
  • A pinch of saffron threads
  • 30 grams sliced green olives 1 teaspoon paprika
  • 1⁄2 teaspoon turmeric
  • 1⁄2 teaspoon ground ginger
  • Salt and pepper, to taste
  • A small handful of chopped fresh parsley and coriander
  • A few sheets of spring roll pastry
  • Olive Oil
  • 1 egg


  1. Mince the garlic, and add to a large saucepan with a glug of olive oil. Warm over medium-high heat for 1 minute, or until fragrant.
  2. Add the chicken and cook until browned on all sides, stirring frequently.
  3. Grate the courgette and carrots and add in with the saffron and olives. Stir to combine. Add the spices and 30 millilitres of water. Cook for another 5 minutes over medium heat, then add the parsley and coriander. Remove from heat and set aside.
  4. Peel apart a layer of pastry dough and lay it out flat. Cut into large strips about 7 centimetres (2 1⁄2 inches) in width. Place a heaped spoonful of the chicken mixture and a bit of cheese on one end of the filo dough strip. Roll the briouate from right to left, then left to right, to create a triangularly shaped parcel. Beat the egg and brush over the briouate to seal it shut and then place on an unlined baking sheet. Shallow fry in a non-stick pan or bake at 200oC for 10-15 minutes or until golden brown.

Raib – Mint & Pomegranate dip  – Starter

Ingredients – serves 4

  • 100 g natural yoghurt
  • 2 tbsp tahini
  • 2 tbsp finely chopped mint
  • Juice of ½ lemon
  • 2-3 heaped tsp pomegranate molasses or date syrup
  • Salt & pepper to taste


  1. Mix all the ingredients together, and season well. Add more pomegranate molasses if needed.

Brochettes – Main

Ingredients – Serves 2:

  • 4x boneless chicken thighs cut into 6 pieces each
  • 2 x garlic clove, chopped
  • A handful of chopped fresh flat-leaf parsley
  • 1tsp ground cumin
  • 2tsp paprika
  • 1tsp crushed red pepper flakes (if you can’t get these use Gochugaru flakes- very similar or chilli flakes for an extra kick)
  • Salt and pepper to taste
  • Vegetable oil (for grilling)


  1. Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt and pepper. Cover and chill ideally overnight.
  2. Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8–12 minutes. OR bake in the oven at 190C for 15 minutes or until the chicken is cooked through and piping hot.
  3. Serve with flatbread and thick yoghurt.

Shirazi Salad – Main

Ingredients – serves 2

Ripped up handful of each of the following

  • Fresh Parsley, Coriander, Mint and Chives
  • 1/2 a large red onion finely diced
  • 1/2 cucumber diced
  • 100g cherry tomatoes halved
  • 2 radishes sliced
  • Splash of olive oil
  • Pomegranate seeds
  • Juice 1/2 lemon
  • Salt & Pepper


Prepare your vegetables, rip up your herbs (or rough chop, especially the chives)

Mix all together, then add the lemon juice, olive oil and seasoning – taste, adjust, serve!

yoghurt flatbread – Main

Ingredients – Serves 2:

  1. 175g of self-raising flour
  2. 175g of thick yoghurt
  3. 1/2 tsp of baking powder
  4. a generous pinch of salt


  • Method:
  1. Mix all the ingredients in a bowl first.
  2. Tip on your working bench and kneed for at least five minutes.
  3. Wrap in a cling film and rest in the fridge for at least 30 minutes.
  4. Dust you bench with some extra flour and split the dough into 4 dough balls.
  5. Roll evenly, until 1cm thickness is achieved.
  6. Place a non stick pan on medium-high heat and pan-fry the bread on each side until slightly charred and blistered.

Use the link above to explore the Food Sorcery favourite dessert recipes

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery