Moroccan Rfissa

Moroccan rfissa

Rfissa is a hearty dish made from shredded pieces of msemen (Moroccan flatbread) layered with spiced chicken and lentils. It's drizzled with a saffron-infused broth, making it moist and flavorful. Often served to new mothers for its nutritious properties, Rfissa is a dish that showcases the importance of bread in Moroccan culture. Its layers of flavor and texture make it a comfort food for many.

Rfissa

Cook Time1 hour 15 mins
 

Total Time2 hour

CourseMain Dish

Servings4

Ingredients

For the Chicken & Sauce

• 1 whole chicken (cut into pieces) OR 6 chicken thighs
• 2 large onions, finely chopped
• 3 tbsp olive oil
• 1 tbsp smen (optional but traditional)
• 1 cup green lentils, rinsed
• ½ cup fenugreek seeds (halba), soaked overnight
• 1 small bunch cilantro, tied
• 1 small bunch parsley, tied
• 4 cups water (or more as needed)

Spices

• 1 tbsp ras el hanout
• 1 tsp turmeric
• 1 tsp ginger
• 1 tsp black pepper
• ½ tsp cinnamon
• Salt to taste

For the Trid (or Msemen / Meloui)

Use one of these options:

• 12–15 trid sheets, broken into pieces
• 6–8 msemen (cut into strips)
• 6 meloui (cut into strips)

Instructions

Prepare the chicken & aromatics

• In a large pot, heat olive oil + smen.
• Add chopped onions and cook until softened.
• Add chicken pieces and brown lightly on all sides.

Add spices, lentils & herbs

• Add ras el hanout, turmeric, ginger, black pepper, cinnamon, and salt.
• Mix well so spices coat the chicken.
• Add lentils and drained fenugreek (halba).
• Add the parsley and cilantro bundles.
• Pour in enough water to cover the chicken.

Cook the sauce

• Bring to a boil, then reduce heat.

• Cover and cook for 1 hour – 1 hour 15 min, until:

  Chicken is very tender Lentils are soft
• Add more water as needed  Rfissa should be saucy, not dry.

Prepare the trid / msemen base

• Tear trid (or msemen/meloui) into wide strips.
• Spread them in a large serving dish.

Final assembly

• Place the chicken pieces on top of the trid.
• Remove herb bundles.
• Pour the lentil + onion sauce generously over everything.

Small Notes :

• Fenugreek (halba) gives Rfissa its unique flavor — soaking reduces bitterness.
• Add water during cooking to keep the sauce brothy and silky.
• For extra flavor, leave the chicken to marinate with spices for 1 hour.
• You can use pressure cooker to reduce cooking time by 40%.
• Serve hot trid absorbs the broth quickly.