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Cooking Together Moroccan – Recipes

Cooking Together Moroccan Recipes

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. Harira Soup – zesty and spicy tomato soup with lentils and chickpeas
  3. Briouat – Moroccan style filo samosas
  4. Raib – minted thick yoghurt with pomegranate molasses
  5. Main:
  6. Brochettes – Chermoula chicken kebabs
  7. Zaalouk  – Cauliflower and pomegranate salad
  8. Yoghurt Flatbread – traditional North African bread
  9. Dessert: Click here for a link to the Food Sorcery favourites

Harira Soup – Starter

Ingredients – Serves 2:

  • extra virgin olive oil
  • 1 onion, finely chopped
  • 1x small carrot peeled and finely diced
  • 2 celery stalks, chopped
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1cm of fresh ginger, grated
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne
  • 1x 400g can of crushed tomatoes
  • 1tbsp tomato paste
  • A handful of chopped coriander
  • 1/2 cup red lentils, rinsed
  • 200g of canned chickpeas, drained
  • 2 cups of veg stock
  • Lemon wedges for serving


  1. Place a medium saucepan on the heat with 4 tablespoons of extra virgin olive oil. Add the onions, celery, and carrots. Season with kosher salt. Cook for 5 minutes, stirring regularly until softened.
  2. Add the garlic, ginger and spices and cook for a couple of minutes, stirring regularly.
  3. Add the crushed tomatoes, tomato paste, lentils and chickpeas. Cook for 5 minutes, stirring.
  4. Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 10 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
  5. Serve with lemon wedges, chopped herbs and a scoop of yoghurt.

Raib – Mint & Pomegranate dipΒ  – Starter

Ingredients – serves 4

  • 100 g natural yoghurt
  • 2 tbsp tahini
  • 2 tbsp finely chopped mint
  • Juice of Β½ lemon
  • 2-3 heaped tsp pomegranate molasses
  • Salt & pepper to taste


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

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.

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.

Zaalouk – Main

Ingredients – Serves 2:

  • 1/4 head of cauliflower, cut into small florets, par-boiled for 5 minutes in salted water
  • 1 1/2 teaspoons cumin
  • 1 teaspoon of fresh ginger, grated
  • Salt and pepper to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • pinch of cayenne pepper, to taste
  • 3 cloves garlic, pressed and roughly chopped
  • 1/4 cup olive oil
  • 1 lemon, zest and juice
  • 1/4 cup black olives, roughly chopped
  • 1/2 cup water
  • 1/4 cup parsley and coriander, chopped
  • To serve: Β½ cup of hummus, pomegranates


  1. Remove the inner core of the cauliflower. Break the cauliflower into small florets; wash and drain. Mix the cauliflower with a dash of oil and spices, rub in ginger, lemon juice and zest and season well.
  2. Place on a lined baking tray and bake in the oven at 190C until tender and charred around the edges (depending on the size of cauliflower pieces, usually 12-15 minutes).
  3. Let cool down slightly if serving on top of hummus, sprinkle with chopped herbs and toss with pomegranate seeds.

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.

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