Warka Workshop, Sat 8th May 2010
Places at this special North African cookery class are limited, so email me now if you’re interested. Cost is £80 per person, which will include a full day of hands-on cooking class and a delicious Moroccan lunch. The venue is a beautiful kitchen in north London.
It’s North Africa’s version of Greek filo pastry, or Turkish yufka. But rather than being rolled, these paper-thin leaves of dough are made in the most unusual way. Basically, you smear daubs of sticky dough over a super-hot metal plate, while trying not to burn your fingers. We learnt all about it in Morocco – see a video clip of Khadija demonstrating her craft here. (The video takes a few minutes to load, but have patience, it’s worth it.)
Warka is wonderfully versatile. It can be used to wrap, roll and layer all kinds of sweet and savoury dishes, from little fried pastries (‘briwat’), to large baked pigeon and almond pies (Morocco’s famous ‘pastilla’/’bstila’), and honey-drenched nut-filled tea-time treats.
I have been lucky enough to meet a fantastic French chef called Sylvain Jamois. Sylvain is the only person I know outside Morocco who can make warka. Even in Morocco it’s a dying skill. Sylvain learnt how to make warka while working at Moro restaurant in London and remembers his Moroccan uncle using it to make delicious tuna and egg parcels.
During the class Sylvain and I will teach you how to make warka from scratch and how to use it in several different North African recipes, including Moro’s delicious crab brik – Tunisian spicy fried parcels. We’ll even show you how to cook live crabs and pick out the meat.
And if you don’t see yourself ever slaving over the warka
hotplate again, don’t worry. Filo pastry works in all the
recipes too, and we’ll tell you where to buy ready-made warka in
For more information and to book your place, please email Anna.