Rfissa
Rfissa is a Moroccan celebratory platter of shredded msemen or trid pastry soaked with aromatic chicken, lentil and fenugreek broth. Ras el hanout and saffron perfume the sauce.
From Chef Ilhama’s recipe collection
Photo: Mokhtaroo — Own work · CC BY-SA 3.0 · Sources
How do you make Rfissa?
Rfissa uses 8 ingredients and 5 clear steps. Allow 2 hours 15 minutes; the recipe yields 8 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Rfissa is a Moroccan celebratory platter of shredded msemen or trid pastry soaked with aromatic chicken, lentil and fenugreek broth. Ras el hanout and saffron perfume the sauce.
5 steps
Marinate chicken with onion, spices, oil, salt and pepper for 30 minutes.
Cook chicken and onions in a covered pot, adding water gradually to form a rich broth.
Add lentils and drained fenugreek and simmer until tender; remove chicken when safely cooked.
Steam or warm the flatbreads and tear them into ribbons on a large platter.
Moisten bread generously with hot broth and top with lentils, onions and chicken.
Pile the pastry on a wide platter, spoon over broth and arrange chicken and lentils on top.
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