Typical Moroccan Meal: How to Make Delicious Rfissa
Rfissa is a typical Moroccan meal made with shredded msemen soaked in a rich saffron-infused broth, topped with slow-cooked chicken, lentils, and aromatic Moroccan spices. This dish is deeply rooted in Moroccan traditions and is often served for special occasions.
Ingredients
For the Chicken Broth:
- 1 whole chicken or 4 chicken thighs and drumsticks
- 2 large onions sliced
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp turmeric
- ½ tsp ground ginger
- ½ tsp paprika
- 1 tbsp ground coriander seeds
- A pinch of saffron threads soaked in warm water
- 1 tsp Rfissa spice mix or Ras el Hanout
- 1 tbsp smen fermented butter
- 1 bunch fresh coriander and parsley tied together
- 1 liter boiling water
For the Lentils & Legumes:
- 80 g dried lentils
- 50 g dried fava beans optional
- 50 g fenugreek seeds halba (soaked for 4 hours)
- 1 tsp nigella seeds
- 1 tsp cress seeds
For the Msemen (Trid):
- 6 msemen or trid Moroccan crepes, cut into bite-sized pieces
For Garnishing:
- 1 large onion caramelized in olive oil
- Boiled quail eggs optional
- Fresh coriander
Instructions
1️⃣ Prepare the Chicken Broth:
- In a large heavy-bottomed pot, heat the olive oil over medium heat and sauté the sliced onions until soft.
- Add the chicken and season with salt, black pepper, turmeric, ginger, paprika, and ground coriander.
- Stir well, then add saffron-infused water, Rfissa spice mix, and smen (fermented butter).
- Pour in boiling water, add the tied bunch of coriander and parsley, then cover and simmer for 45 minutes until the chicken is tender.
2️⃣ Cook the Lentils & Legumes:
- After 30 minutes of simmering, add lentils, fava beans, fenugreek, nigella seeds, and cress seeds to the broth.
- Stir occasionally and let it cook for another 30-40 minutes, until the lentils and beans are soft.
3️⃣ Prepare the Msemen Base:
While the broth is cooking, cut the msemen into small pieces and arrange them on a large serving plate.
4️⃣ Assemble the Dish:
- Once the chicken is fully cooked, remove it from the broth and place it under the grill for 5 minutes to get a golden, crispy texture.
- Pour ladles of hot broth over the msemen to let it soak up the flavors.
- Arrange the lentils and legumes evenly over the msemen.
- Place the grilled chicken on top, followed by caramelized onions and boiled quail eggs for garnish.
5️⃣ Serve & Enjoy:
- Serve Rfissa immediately, accompanied by Moroccan mint tea for an authentic experience.
Notes
- For a richer flavor, marinate the chicken with spices 1 hour before cooking.
- Adjust the spiciness by adding chili powder if desired.
- For a gluten-free option, substitute msemen with brown rice or gluten-free flatbread.
- If reheating, add a little water or broth to refresh the texture before serving.