rfissa
Morocco · Middle East and North Africa
Rfissa combines stewed chicken, lentils and onions with a bed of torn pastry or bread. Msemen, trid pastry and other breads can form the base. The broth is seasoned with fenugreek, saffron and a spice mixture such as ras el hanout. It is served at family gatherings and shared meals.[1]
In Christine Benlafquih’s version, the chicken is marinated with onions and spices before simmering with herbs, fenugreek and lentils. Smen, a preserved butter, can finish the broth. The torn msemen is warmed by steaming, then spread on a serving dish beneath the chicken, onions and lentils. Broth is poured over the base, with more offered separately.[1]
References
Sources checked:
- Moroccan Chicken Rfissa: Trid with Chicken and Lentils — Christine Benlafquih / Taste of Maroc
image credit
- creator:
- Alae.fahssy
- source:
- Wikimedia Commons
- license:
- CC BY-SA 4.0
- modified:
- Downloaded as a Commons-generated thumbnail, cropped to focus the platter and remove edge clutter, then resized/re-encoded for Gochizu.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.