By Rasha Al-Anbari
I am very pleased to be this month’s host for Arabic Flavour. Today’s recipe is a very delicious one as it is packed with a delightful combination of flavors. I really hope you will find it to your liking.
Rfissa is a very popular recipe in the traditional Moroccan cuisine. A semi-porridge recipe (layered bread, meat and broth) that is considered one of the most requested dishes during cold and moderate seasons in specific.
Preparing this recipe in Morocco is usually associated with births, as it is customary in the Moroccan traditions to serve it to women who have recently given birth or are during their postpartum period due to its healthy and rich ingredients. This dish also contains key nutritional ingredients which promote immunity against colds, and provide the body with different essential minerals.
First of all, we must prepare the flatbread, “Msammen” as it is called in Morocco.
– 1/2 kilo fine semolina
– 1/2 kilo white flour
– Pinch of salt
– 1 teaspoon instant yeast
– Mix all ingredients together with lukewarm water until you get a smooth dough, very similar in consistency to bread dough.
– Cut the dough and form into small sized balls, set aside.
– Use generous amounts of both oil and butter throughout this step. Brush some of the oil and melted butter onto a clean counter or surface; make sure your hands are well-oiled as well. Use your fingers to start to flatten one of the balls of dough, then use the palm of your hand (circular wiping motions work well) to gradually spread out the dough into a large circle, the thinner the better. Try not to tear the dough while working, but don’t worry if you make any because you’re going to be folding it up into layers anyway.
– Fold each dough circle in thirds toward the middle, once from the left and right edges, and once again from the nearest and farthest edges to form a square. Set the layered square of dough aside, and repeat with the other balls of dough.
– Warm up your griddle or a frying pan. Take a folded square of dough and press it to flatten it out a little more. Fry each flatbread for 2-3 minutes per side until golden brown.
Preparing the broth and chicken:
– 1 whole chicken
– 4 onions, chopped
– 1 teaspoon saffron
– 1 teaspoon mixed spices
– 1 cup of lentils
– 1/2 cup of olive oil
– 1 teaspoon of ghee
– Black pepper and salt
– 2 liters of Water for boiling
– Heat some olive oil in a cooking pot, add onions, mixed spices and salt and stir. Add ghee and chicken and keep stirring to prevent it from sticking to the bottom of the pot until the chicken browns up a little.
– Add 2 liters of water to the chicken and let it cook. Halfway through the cooking process add the lentils.
– When all ingredients are cooked through serve it in this order:
– Cut or tear the Msammen flatbread into big pieces and place at the bottom of a serving dish.
– Add chicken on top of Msammen and at the center.
– Ladle lentils on top of the chicken and on around it covering the sides of the dish.
– Pour some of the chicken broth on top of everything in the serving dish.
– You can replace the Msammen flat bread with the Mediterranean “Shrak” bread.
This recipe is courtesy of Arabic Flavour
Arabic Flavour is a group of Arab bloggers and foodies who highly appreciate Arabic cuisine and authentic flavours. All members of this group aspire to support each other in achieving a major and a fundamental goal of globally documenting and spreading recipes of our Arabic kitchen; which is one of the most significant pillars of our Arabic culture and heritage. These authentic recipes link closely with our culture and its evolution over time, surpassing the borders of all ingredients and flavors; which makes each recipe an ambassador of its country and our Arab nation..