Rfissa
Rfissa is a traditional Moroccan dish commonly prepared during family gatherings and special occasions like the celebration of new motherhood. This hearty dish combines a deliciously spiced chicken and lentil sauce served over a bed of shredded msemen or trid, flaky flatbread that soaks up the flavorful broth. Rfissa is not just a meal but a communal experience, best shared with loved ones, symbolizing warmth and hospitality.
Ingredients
- Msemen (or Trid)
- Whole Chicken
- Lentils
- Onions
- Garlic Cloves
- Ginger
- Coriander
- Saffron
- Cumin
- Flour
- Olive Oil
- Salt
- Black Pepper
- Butter
- Fenugreek Seeds
Preparation
Msemen (or Trid)
Creating msemen from scratch requires some attention to detail to achieve its characteristic layered texture. In a large mixing bowl, combine flour, a pinch of salt, and enough water to knead into a smooth dough. Allow the dough to rest, covered with a damp cloth, for about 30 minutes. After resting, divide the dough into small balls, which should be flattened into thin pancakes and cooked on a hot griddle until golden brown, then set aside.
Chicken and Lentils
To begin the stew, first, soak lentils and fenugreek seeds overnight for optimum tenderness. The spiced chicken broth is the heart of this dish, marrying flavors that highlight Moroccan cuisine's rich spice palette. In a large pot, add the olive oil and brown the chicken pieces until their skin is crispy. Set these aside and use the same pot to sauté the chopped onions and minced garlic cloves until translucent.
Cooking Process
Incorporate the spices, notably ginger, coriander, cumin, and threads of saffron dissolved in water, into the onion-garlic mix, then add the browned chicken back to the pot. Pour in enough water to cover, seasoned with salt and black pepper. Simmer patiently until the chicken is tender, absorbing the fragrant spices—it typically takes about an hour and a half of cooking time. Midway through, introduce the soaked lentils and fenugreek, ensuring they blend into the stew.
Serving and Enjoyment
As for serving, msemen or trid should be layered on a large communal platter, topped generously with the chicken and lentil stew, allowing the bread to soak up the rich broth. Traditionally enjoyed family-style, gathered around the platter, it invites hands-on eating that bonds diners through shared tradition and flavor. To complete the authenticity of the experience, a side of fresh green coriander can be offered for an herbaceous garnish.
This dish's benefit extends beyond mere sustenance; Rfissa brings people together, offering a taste of Moroccan heritage in every bite.