🍲 Rfissa
Rfissa is a Moroccan comfort dish of shredded msemen flatbread layered under chicken and lentils simmered in a broth fragrant with fenugreek and ras el hanout. The bread soaks up the spiced broth and becomes soft and savoury, while the chicken pieces are arranged on top. It is served from a large shared platter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 chicken (about 1.4 kg), cut into pieces
- 150 g brown or green lentils
- 6 msemen flatbreads (about 500 g), torn into strips
- 2 tbsp fenugreek seeds, soaked
- 2 tsp ras el hanout
- 2 onions, sliced
- 3 tbsp olive oil
- 1 tsp salt, saffron if available
Method
- Soak the fenugreek seeds for a few hours or overnight, then drain.
- Brown the chicken and onions in olive oil with ras el hanout and salt.
- Add water to cover, the fenugreek and lentils, and simmer about 1 hour until the chicken is tender.
- Warm the torn msemen strips in a steamer or oven.
- Spread the msemen on a platter, ladle over the broth and lentils, and arrange the chicken on top.
How to make it lighter
- Use less msemen and more lentils per plate.
- Remove the chicken skin before serving.
- Skim the fat from the broth before pouring it over the bread.
History
Rfissa is traditionally cooked in Morocco for new mothers and for family gatherings, and fenugreek is its signature spice. It is still a common dish for celebrations and Friday meals.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →