Prep time: 45 mins | Cook time: 1 hour 15 mins | Servings: 6
Rfissa is one of the most prestigious and deeply comforting traditional dishes in Moroccan cuisine. Traditionally prepared for special family gatherings, celebrations, and to honor new mothers, this rich dish features shredded, wafer-thin Trid pastry layered under tender chicken and a deeply aromatic, spiced lentil broth infused with fenugreek and Ras El Hanout.
Ingredients You Will Need
1. For the Trid Pastry (Shredded Flatbread):
- All-purpose flour: 500g (about 4 cups)
- Fine durum wheat semolina (Fino): 250g (about 1.5 cups)
- Salt: 1 teaspoon
- Warm water: As needed for kneading (approx. 1.5 to 2 cups)
- Vegetable oil: 1/2 cup (for shaping and flattening)
2. For the Chicken & Spiced Broth:
- Chicken: 1 whole chicken (preferably free-range/hardy chicken), cleaned
- Onions: 3 large onions, thinly sliced
- Lentils: 1 cup brown or green lentils, rinsed
- Fenugreek seeds (Halba): 1/3 cup (soaked in warm water for 30 mins)
- Garlic: 1 whole head of garlic, outer papery skin removed and washed clean
- Fresh Herbs: 1 small bundle of fresh cilantro and parsley, tied with string
- Oil: 1/4 cup extra virgin olive oil + 1/4 cup vegetable oil
3. Spices & Seasoning:
- Ras El Hanout (Msakhen): 1 tablespoon
- Ground ginger: 1.5 teaspoons
- Ground turmeric: 1.5 teaspoons
- Black pepper: 1 teaspoon
- Saffron threads: 1/2 teaspoon (steeped in 1/2 cup warm water)
- Smen (Moroccan preserved aged butter): 1 tablespoon
- Salt: To taste
Step-by-Step Cooking Instructions
Step 1: Marinate the Chicken
- In a large bowl, mix together the Ras El Hanout, ginger, turmeric, black pepper, steeped saffron water, Smen, and 1 teaspoon of salt.
- Rub the chicken thoroughly inside and out with this spice marinade. Cover and let it rest in the refrigerator for at least 1 hour (overnight yields the best flavor).
Step 2: Prepare and Cook the Trid Pastry
- In a large bowl, mix the flour, fine semolina, and salt. Gradually add warm water while kneading until a smooth, pliable dough forms (knead for about 10 minutes).
- Divide the dough into small, walnut-sized balls. Coat them lightly with vegetable oil, place them on a tray, cover with plastic wrap, and let rest for 20 minutes.
- Oil your countertop. Roll out each ball as thinly as possible until almost translucent.
- Heat a non-stick skillet or heavy cast-iron pan over medium heat. Place the first sheet of dough on the pan. Once it sets (in a few seconds), flip it over and immediately place a fresh uncooked sheet on top.
- Keep flipping and adding uncooked dough sheets on top to create a stack of soft, cooked layers.
- Remove the stack, let it cool slightly, then roll the sheets up and slice them into thin ribbons using a sharp knife or pair of kitchen scissors. Set aside.
Step 3: Prepare the Aromatic Broth
- In a heavy-bottomed pot or pressure cooker, heat the olive oil and vegetable oil over medium heat.
- Add the sliced onions and the marinated chicken. Brown the chicken lightly on all sides for 5 to 7 minutes.
- Add the soaked lentils, drained fenugreek, the whole head of garlic, and the herb bundle.
- Pour in enough boiling water to completely submerge the chicken (about 6 to 8 cups). Season with a pinch of extra salt if needed.
- Cover and simmer on medium heat for 45 to 60 minutes (or 30 minutes in a pressure cooker) until the chicken is tender and the lentils are cooked through.
Step 4: Assembly and Serving
- Steam the shredded Trid ribbons in a steamer basket for 5 minutes to warm them up and make them extra soft.
- Arrange the warm Trid in a large traditional Moroccan serving dish (Qassriya) or wide platter.
- Ladle the hot broth generously over the pastry ribbons, allowing them to soak up the rich, fragrant flavors.
- Place the chicken in the center of the dish.
- Spoon the lentils, cooked onions, fenugreek, and the head of garlic over and around the chicken.
- Optional Garnish: Decorate with hard-boiled eggs, toasted almonds, or dates filled with walnuts for an authentic festive presentation.
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