Rfissa is an authentic traditional Moroccan dish. It is famous among Moroccans even though it may not be regarded a regular daily dish. Exchanging visits among Moroccan women is very common and “Rfissa” is considered a special dish to be served in such occasions. Traditionally, it is prepared for a woman after delivery for its rich nutrient facts, and as an act of gratitude and rewarding on the part of the family.
- Large chicken, cut into pieces cleaned and soaked in salty water with some vinegar
- 4 onions cut into slices
- 1tsp salt
- 1tsp ground black pepper
- 1 teaspoon turmeric
- 1teaspoon of the Ras lhanout: Typically Moroccan mixture of more than 40 spices (you can make your own mix, using at least: cinnamon + cloves + nutmeg + cardamom + white pepper+ fenugreek + ginger)
- 1tsp ginger
- 4-6 cloves garlic, peeled
- ½ cup olive oil
- 1tbsp butter
- 1/4 cup fenugreek
- 1 cups of lentils
- ½ cup of dried beans,
- 2tbsp minced parsley and coriander
- 1.5 liters of water
- Ingredients for flour tortillas:
- 2 cups white flour.
- 1 .5 cups warm water.
- 2 tsp yeast.
- ½ tsp salt
- Place the chicken with all these spices and oil in the pot, mix them well and let it soak for 15 minutes before cooking.
- Put the pot on the stove and add onions and cook them for a while (try to give an estimate of how long to cook them, maybe until they are soft? or until they begin to turn brown or…?).
- Add all the other ingredients and water and let cook for 35 minutes
- At that time prepare the Trid (it’s like flour tortillas)
- pull off pieces of dough to form small balls
- – Mix dry ingredients in a large bowl.
- – Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
- – Knead the dough for a few minutes.
- – Now you will pull off pieces of dough to form small balls and let them rest for at least 10 minutes, longer if you like.
- Lay your tortilla on the hot comal
- This is a good time to heat up the comal or a skillet. Set it at medium to high heat.
- Dust your work surface with flour. Working one at a time, remove each piece of dough and pat till it becomes thin.
- Lay your tortilla on the hot comal or skillet. It takes just a few seconds to cook. Flip to the other side.
- When they are done, they should have lots of nice brown speckles. Place them in a towel to keep them warm longer.
- tortillas cut in small pieces