Rfissa
Rfissa takes its name from the Arabic verb meaning to shred or crumble, describing how strips of torn flatbread are laid at the base of the dish before the fragrant broth is poured over them. The recipe pairs slow-cooked chicken and lentils with a broth built on ras el hanout, saffron and fenugreek seeds, a spice combination Moroccan households have long believed to restore strength, which is why rfissa is the traditional dish served to new mothers in the days after childbirth. Beyond the home, rfissa is closely tied to Morocco's religious calendar, appearing on tables during Mawlid, the celebration of the Prophet's birthday, when families gather around a single large platter. Cooks vary the bread base between msemen, trid or day-old khobz depending on the region and what is on hand, but the method stays the same: the torn bread soaks up the amber broth until soft, and the dish is eaten communally straight from the platter.
Built on torn flatbread
Shredded msemen forms a soaking bed at the bottom of the platter, absorbing the broth until it turns soft and rich.
Saffron and fenugreek broth
Ras el hanout, saffron and soaked fenugreek seeds give the lentil broth its deep amber color and earthy warmth.
Chicken simmered until falling apart
Chicken pieces cook slowly with onions and lentils until the meat pulls easily away from the bone.
A dish for new mothers and celebrations
Rfissa is traditionally prepared for women after childbirth and served at family gatherings during Mawlid.
Ingredients 4 servings
- 1 whole chicken (about 1.5kg), cut into pieces
- 200g brown lentils
- 4 msemen flatbreads, torn into strips
- 2 large onions, finely chopped
- 3 tbsp ras el hanout spice blend
- 1 tsp fenugreek seeds (hilba), soaked overnight
- A large pinch of saffron threads
- 4 tbsp smen (aged butter) or regular butter
- Salt and black pepper, to taste
How to make it
- 1Soak the fenugreek seeds in water for several hours, then drain them well.
- 2Rub the chicken pieces with ras el hanout, saffron, salt and pepper, and set aside to marinate briefly.
- 3Melt the smen in a large pot and cook the chopped onions until soft and translucent.
- 4Add the chicken to the pot and brown lightly on all sides.
- 5Stir in the lentils and drained fenugreek, cover generously with water, and simmer for about an hour until the chicken is falling off the bone and the lentils are tender.
- 6Tear the msemen into strips and spread them over the base of a large serving platter.
- 7Ladle the hot broth, chicken and lentils over the torn bread and let it soak for a few minutes before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
