Would you like to try something different? Try Rfissa…

Rfissa has deep roots in Moroccan culture, and its story reflects the country’s rich culinary traditions, hospitality, and connection to family life. Traditionally, this dish is associated with special occasions and, in particular, is considered a comforting meal to serve to new mothers.

Historical and Cultural Significance:

Rfissa is thought to have Berber origins, which makes sense given that the Berbers are one of Morocco’s oldest indigenous populations, and their cuisine has influenced Moroccan food in significant ways. The dish has evolved over centuries, blending Berber traditions with Arab, Andalusian, and even sub-Saharan influences as these cultures interacted throughout history.

At its heart, Rfissa is a practical dish made to be filling and wholesome. It was designed to nourish those who needed strength, and moms who wanted to breastfeed making it a favored dish for postpartum women. In Moroccan culture, it is believed that the ingredients in Rfissa—especially fenugreek (a common addition)—have healing properties, helping women recover after childbirth by providing warmth, sustenance, and essential nutrients. Fenugreek, known locally as “helba,” is said to promote milk production in nursing mothers, and its earthy flavor adds a distinctive taste to the dish.

Traditional Occasions:

While Rfissa is most closely associated with postpartum care, it is also served during other family celebrations, gatherings, and even religious holidays. The act of making Rfissa is a labor of love, as the preparation is time-consuming, particularly when making the homemade bread (msemen or trid). Families often come together to prepare this dish, passing down the recipes through generations, which reflects the communal nature of Moroccan society.

Symbol of Hospitality:

In Moroccan culture, food is a symbol of generosity and hospitality, and Rfissa, like many traditional Moroccan dishes, represents these values. The dish is typically presented in a large communal platter, where family and guests gather around to share the meal. This act of sharing from the same dish strengthens social bonds and emphasizes togetherness. Rfissa, with its rich broth and layers of spiced chicken and lentils, soaked into the msemen or trid, is a dish that encourages slow eating and conversation, embodying the hospitality of Moroccan households.

Regional Variations:

Though the basic ingredients of Rfissa (chicken, lentils, msemen/trid, and spices) remain consistent, there are variations in the recipe depending on the region of Morocco. In some areas, people might add more herbs, different blends of spices, or adjust the thickness of the sauce. The dish remains adaptable, but it never strays far from its roots as a comfort food.

Rfissa, therefore, is not just a meal; it’s a celebration of family, health, and community, with its comforting, nourishing qualities making it ideal for both special events and daily life. The dish’s deep connections to Morocco’s history and traditions ensure that it remains a beloved staple across generations.

Rfissa is a traditional Moroccan dish made with slow-cooked chicken, lentils, and a variety of spices, served over shredded msemen (a Moroccan flatbread) or trid (a type of thin, layered bread). It’s known for its rich flavors and comforting texture. Here's a detailed recipe to make authentic Moroccan Rfissa:

Assuming the ingredients yields 4 servings:

Ingredients:

For the Chicken:

• 1 whole chicken (cut into pieces)
• 2 large onions (finely chopped)
• 1 cup green lentils (soaked in water for at least 30 minutes)
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1 whole bulb of garlic (1 bunch of garlic)
• 1 small bunch fresh coriander (tied together)
• 1 small bunch fresh parsley (tied together)
• 2 tea spoons ground ginger
• 2 tea spoon turmeric powder
• 1 tea spoon of pepper
• 1/2 tea spoon saffron threads (soaked in a little warm water)
• 1 table spoon of curry
• Salt to taste
• 1-2 liters water
• For garnish : blanched fried almonds; hard boiled quail eggs cooled and cleaned from the shell, pitted dates, poppy seeds.

For the Msemen or Trid (Flatbread):

 

 

• 500g all-purpose flour
• 250g fine semolina
• 1 tsp salt
• 1 tbsp sugar (optional)
• Warm water for kneading
• 1/2 cup vegetable oil (for shaping the dough)
• 1/4 smen + vegetable  oil (for layering)

Instructions:

Step 1: Preparing the Dough for Msemen/Trid

1.Mix the dry ingredients: In a large bowl, combine the flour, semolina, salt, and sugar (if using). Gradually add warm water while mixing to form a soft, smooth dough.

2.Knead the dough: Knead the dough for about 10-15 minutes until it becomes soft and elastic. Cover with a cloth and let it rest for 30 minutes.

3.Shape the msemen: After the dough has rested, divide it into small balls (about the size of a golf ball). Grease your hands with oil and flatten each ball into a thin, round layer. Brush with oil and a bit of melted butter, then fold each layer into a square or envelope shape. Let them rest again for 10 minutes.

4.Cook the msemen: Heat a non-stick pan or griddle over medium heat. Cook each folded msemen for about 2-3 minutes on each side, until golden and crispy. Stack them, and once done, shred them into small pieces or cut with scossors to form the base for the Rfissa.

Step 2: Cooking the Chicken

1.Prepare the chicken and herbs: place the chicken pieces in a large bowl; add spices: ginger + turmeric + pepper + 1/2 table spoon curry + Smen + saffron threads + little of water + salt to taste; turn the pieces to coat evenly with the spice mixture. Leave the chicken to marinate overnight in the fridge.

The day after: over medium heat; prepare the pot: In a large heavy pot, place the chicken pieces; set one piece aside for a further use in onion broth; you can add more spices; the same (you keep using the same flavorings and spices of the day before) + a whole blub of garlic + olive oil + the bunches of parsley and coriander, and cover the chicken with water (2 cups).

2.In the second pot (onions + lentils); over medium heat; place the reserved piece of chicken; add two chopped onions + add some of the broth of chicken from the first pot to give flavor, add spices: ginger + turmeric + pepper + 1/2 table spoon curry + Smen + saffron threads + lentils + salt to taste + water cover the chicken piece (3 cups of water); bring to a boil, then reduce heat and cover the pot. Let it simmer on low heat for 1.5 to 2 hours, until the onions become soft and the lentils are cooked through.

3     3.Prepare the fenugreek:

• Gently rinse fenugreek seeds in a strainer. Use about 1 teaspoon of seeds per 1 cup of water.
• Boil water.
• Move the seeds to the boiling water.
• Let the seeds sit in the boiling water for around 15 minutes than rinse in a stainer and trow that water to get rid of the bitter taste, then boil the fenugreek seeds for a second time for another 15 minutes add some chicken broth until it is soft like cooked lentils;  set aside.

 

I prefer cooking separately the chicken; onions and fenugreek to make serving easy.

  4.Adjust seasoning: Once the chicken is cooked, taste the broth and adjust the seasoning as needed.

     Step 3: Assembling the Rfissa

1. Prepare the serving dish: Arrange the shredded msemen or trid in a large serving dish or platter.
2. Top with chicken: Place the cooked chicken pieces on top of the msemen.
3. Add the lentils and sauce: Pour the lentils and onion sauce over the msemen and chicken, making sure everything is well-soaked with the flavorful broth.
4. Pour the fenugreek over the Msemen if desired or in little bowls;
5. Garnish and serve: Garnish with blanched fried almonds; hard boiled quail eggs cooled and cleaned from the shell, pitted dates, poppy seeds.
6. Serve the rfissa hot, letting everyone enjoy the layers of bread soaked in the fragrant sauce with tender chicken and lentils.

Tips:

• Msemen Substitute: If you don’t have time to make msemen or trid, you can use store-bought flatbreads or even pita bread. Make sure they are hot, heat with steam to keep them soft but not too much they will be too wet.
• Just make sure to shred them finely or cut them finely with scissors into lengths.
• Broth consistency: The broth should not be too thick or too watery. If it’s too thick, add a little water while cooking; if too thin, let it simmer uncovered for a few more minutes to thicken.
• Serving suggestion: Rfissa is traditionally eaten with the hands, Moroccan-style, but you can also use a fork or spoon if preferred.

Enjoy your hearty Moroccan Rfissa!