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Rfissa is a beloved Moroccan dish that’s often made for special occasions, particularly when celebrating a new mother or during family gatherings. Rfissa is made from shredded msemen (a type of Moroccan flatbread) soaked in a rich, fragrant broth filled with tender chicken, lentils, and fenugreek. The combination of spices and textures makes it a comforting meal that’s both hearty and flavorful.
What makes rfissa stand out is the way the flatbread absorbs the flavorful broth, turning each bite into a delicious, melt-in-your-mouth experience. The chicken and lentils add a satisfying protein punch, while the unique addition of fenugreek gives it a distinctive, slightly nutty flavor. It's one of those dishes that fills the house with the most mouth-watering aromas as it simmers.
If you're looking to impress family or just want to try a traditional Moroccan meal, this rfissa recipe is definitely worth the effort. It takes some time, but the steps are easy to follow, and the results are absolutely worth it. Let’s dive into how you can make the Moroccan rfissa at home.
The Ingredients of Rfissa Recipe
To cook the Moroccan rfissa we need to gather a bunch of ingredients first. Each major step in this rfissa recipe requires a collection of ingredients. First we'll need ingredients to make a stew of lentils and chicken, and second, we'll need other ingredients to make the trid known as msemen. Rfissa is basically a combination of that stew and the msemen.
Ingredients For the chicken and lentil stew
1 whole chicken (cut into pieces, preferably free-range for more flavor) You can
2 large onions (finely chopped)
4-5 cloves of garlic (minced)
1 cup green or brown lentils (soaked for about 30 minutes)
1 tablespoon of fenugreek seeds (soaked overnight or for a few hours)
A pinch of saffron threads (optional, but it adds great color and flavor)
1 tablespoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
Salt and pepper to taste
¼ cup olive oil
A bunch of fresh cilantro and parsley (tied together with kitchen string)
About 6 cups of water (or enough to cover the chicken)
1 tablespoon of smen (fermented butter, optional but adds a traditional flavor)
The Ingredients For the trid (or msemen)
If you’re short on time and currently in Morocco, you can buy and use ready-made msemen or even thin flatbread. If you're not in Morocco, you'll probably need to make your own msemen, since it usually wouldn't be available in stores in your country. Here are the ingredients you'd need to make msemen from scratch:
3 cups all-purpose flour
1 cup semolina flour
1 teaspoon salt
1 tablespoon vegetable oil
Water (enough to make a dough)
Butter and oil for frying and brushing
Instructions to Make Rfissa Step by Step
There are three Major steps to make rfissa. The first one is to make the chicken stew. The second step is to make msemen (You can skip this step if you are able to buy msemen from a bakery). The final step to make the rfissa is to simply combine the stew wih the msemen the right way. Each step of these three, has minor easy steps that you need to follow.
Step 1: Preparing the chicken stew
The first important step is to prepare the stew that combines all the flavors. This stew is the heart of rfissa. It's what gives the dish its delightful taste. To make the rfissa stew, simply follow these minor steps on by one:
Prepare the chicken: Clean the chicken pieces well. If you have a whole chicken, cut it into 4-6 pieces.
Make the base: In a large heavy-bottomed pot, heat up the olive oil on medium heat. Add the chopped onions and garlic, sauté them until they’re soft and golden.
Add spices: Stir in your spices—ginger, turmeric, cumin, coriander, cinnamon, salt, and pepper. Add the saffron now if you're using it. Mix it all up and let the spices cook for a minute or two, just until they release their fragrance.
Cook the chicken: Place the chicken pieces into the pot and coat them well with the spice mixture. Let them brown slightly on all sides—this will give more flavor to the stew.
Add lentils and fenugreek: Throw in the soaked lentils and fenugreek seeds. These two ingredients give rfissa its distinct texture and flavor, so don’t skip them.
Add water: Pour in enough water to cover the chicken and lentils. Add the tied-up bunch of cilantro and parsley, and bring everything to a simmer.
Simmer away: Cover the pot and let the chicken stew simmer for about 45 minutes to an hour. The chicken should be tender and falling off the bone, and the lentils should be fully cooked.
Final touch: Once the chicken is done, add the smen (if using) and let it melt into the broth. Taste and adjust the seasoning if needed. Set the pot aside, but keep it warm.
Step 2: Making the trid (or msemen)
If you're feeling adventurous and want to make your own trid (otherwise, you can use store-bought msemen or flatbread). Here's the method to make msemen:
Make the dough: In a large mixing bowl, combine the flour, semolina, and salt. Gradually add water until you have a soft and smooth dough. Knead it for about 10 minutes to get that nice elasticity.
Divide and rest: Divide the dough into small balls (about the size of a golf ball). Let them rest, covered with a damp towel, for 20-30 minutes.
Roll out the dough: Take each dough ball and roll it out as thin as possible, like paper thin! If you’re using msemen, the thinner, the better.
Cook the msemen: Heat a non-stick pan on medium-high. Brush the dough with a mix of melted butter and oil (preferably olive oil), and then fry each one for about 2 minutes on each side until golden brown and slightly crispy. You want them soft but cooked through.
Shred the msemen: Once all your msemen (or trid) is done, shred them by hand into bite-sized pieces. You’ll use these as the base for the chicken stew.
Step 3: Assembling the rfissa
Great! Now we have the stew ready and the msemen also ready. All we need to do to finish making rfissa is to assemble the final dish. Here is how to assemble rfissa and serve it the Moroccan way:
Layer the msemen: On a large serving platter, arrange the shredded msemen in a generous layer. This is going to soak up all the delicious stew.
Add the chicken: Place the chicken pieces on top of the msemen, making sure they’re spread out evenly.
Pour the broth: Now, ladle that rich lentil and fenugreek broth all over the chicken and msemen. You want enough broth to moisten the bread, but not drown it. The msemen will soak up all the flavors.
Serve hot: Garnish with some extra fresh cilantro if you like, and serve the rfissa piping hot.
Tips:
If you're short on time, you can use store-bought msemen or even thin pita bread. It won't be as authentic, but it works in a pinch.
Fenugreek has a strong flavor, so if it's your first time trying it, don't use too much of it. It's an acquired taste but a must for authentic rfissa.
Rfissa is traditionally served family-style, so everyone gathers around the dish and digs in with their hands or a spoon. It’s a comforting, flavorful dish that’s perfect for sharing with loved ones, especially on a chilly day!
Enjoy your Moroccan rfissa!
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