Rfissa

Chicken, lentils and shredded msemmen

INGREDIENTS

For the msemmen (trid – the shredded flatbread)

• 1 kg all-purpose flour
• 500 g fine semolina flour
• 2 teaspoons salt
• Warm water for kneading
• Vegetable oil for flattening

For the broth and chicken

• 2 whole chickens, cut into pieces or kept whole
• 5–6 large onions, finely chopped
• 2 cups lentils, soaked for several hours or overnight
• 1 cup fenugreek seeds (hulba), soaked (you can reduce the amount if you prefer less bitterness)
• 2 whole heads of garlic, peeled
• 1 cup olive oil
• 2 tablespoons Moroccan preserved butter (smen) or regular butter
• Large bunch of fresh cilantro and parsley, tied together
• Hot water, enough to cover

Spices

• 1.5 tablespoons salt (to taste)
• 1.5 tablespoons black pepper
• 2 tablespoons ground ginger
• 2 tablespoons ground turmeric (khrkoum beldi)
• 1 teaspoon saffron threads, crumbled
• 2 tablespoons ras el hanout (a special Moroccan spice blend essential for rfissa)

To garnish (optional)

• Eggs, hard-boiled
• Dates stuffed with almonds
• Fried almonds
• Hot peppers

METHOD

1. The msemmen. Mix the flour, semolina and salt. Add warm water gradually, kneading for 15–20 minutes until smooth and very pliable. Shape into small oiled balls, cover and rest 30–60 minutes. Flatten each ball on an oiled surface until almost transparent, then cook quickly on both sides in a hot heavy pan until lightly golden. Once cooled slightly, cut into thin strips. Tip: steam the strips in a couscoussier for 10–15 minutes just before serving.
2. The broth and chicken. Put the chicken in a very large pot with the onions, olive oil, smen and all the spices, and mix well (you can marinate it for a few hours or overnight). Sauté over medium heat until browned, 20–30 minutes. Add the drained lentils and fenugreek, the tied herbs and the whole heads of garlic, and cover with hot water.
3. Cook. Pressure cooker: 45–60 minutes after it starts to whistle. Regular pot: simmer gently for 2.5–3 hours until the chicken and lentils are cooked and the broth has thickened, adding hot water if needed. Taste and adjust the salt.
4. Serve. Spread the msemmen strips on a large serving plate, put the chicken on top and pour the broth and lentils over it.

From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.