Rfissa with chicken

Traditional Chicken with Lentils and Flatbread

INGREDIENTS:

 For the Chicken:

•    2 kg chicken
•    250 g lentils
•    500 g onions, chopped
•    ½ tablespoon salt
•    A pinch of saffron
•    ½ tablespoon allspice
•    1 cup of oil
•    Ghee (optional)

 For the Dough:

•    1 kg flour
•    1 teaspoon salt
•    Water, as needed

INSTRUCTIONS:

Prepare the Dough:

1. In a large mixing bowl, place the flour and make a well in the center. Add the salt and gradually incorporate enough water while mixing to form a smooth, elastic dough.

2. Knead the dough until it becomes pliable. Divide it into small balls.

3. Grease your hands with oil, take one ball, and flatten it with your fingers. Stretch it gently from all sides until it forms a thin, rectangular, or circular sheet.

4. Heat a frying pan over medium heat. Cook the dough sheets one by one, using a few drops of oil to prevent sticking. Ensure the dough is cooked through without browning.

5. Once cooked, cut the flatbread sheets into small squares and set aside.

Prepare the Chicken:

1. Clean and thoroughly wash the chicken. In a large pot, combine the chicken, chopped onions, salt, allspice, saffron, and oil. Add 1 liter of water.

2. Cook over medium heat until the chicken is nearly done. At this stage, add the lentils and any other dry beans, if using. Ensure they are pre-washed.

3. Bring the mixture to a boil, then reduce the heat and simmer. If desired, add a small amount of ghee and additional water as needed until the chicken and lentils are fully cooked.

4. Once done, place the prepared flatbread squares in a large serving bowl. Position the cooked chicken on top and pour the broth over everything.

5. Serve hot and enjoy immediately.

Note:

- For a more authentic flavor, cook this dish over a charcoal grill.

- Fenugreek can be added as a small, tied bouquet during cooking, but it should be removed before serving.

Rfissa: A Moroccan Culinary Tradition

Rfissa: A Dish Steeped in History and Tradition

Rfissa, a culinary gem of Moroccan cuisine, holds a special place in the hearts of Moroccans, gracing tables on numerous occasions, from religious celebrations to family gatherings. It is particularly cherished during Laylat al-Qadr, the 27th night of Ramadan, and as a post-partum meal for new mothers.

A Treasure Trove of Nutrients

Rfissa is widely regarded as a nourishing dish, particularly for women who have recently given birth. Its ingredients, including fenugreek, lentils, and a local spice blend called "ras el hanout" or "msakhen," are believed to offer numerous health benefits for new mothers.

A Journey Through Time

According to Chef and Moroccan culinary heritage researcher Hussein Hawwari, rfissa's history spans over 700 years. In a previous blog post, he traced the dish's roots to the Almohad and Marinid dynasties, citing 16 documents from Ibn Zayt al-Tadlili, author of "Al-Tashawof," Ibn Abi Zar'a, and other chroniclers of the Wattasid era.

Chef Hawwari noted that the Almohad era was known as the "Age of Tharid" (tharid being the name of the bread used in this recipe) and that this popular Moroccan dish was "born" during that period and evolved during the Marinid era.

He further added, "We find no mention of rfissa, either by name or form, in any cookbooks from the pre-Almohad and Marinid periods."

In contrast, a report by the local news site "Hespress" stated that "the tharid dish was known to the Arabs and that in the second century AD, the Moroccans adopted it, developed it, and added local spices to it."

Etymology: A Tale of Crumbling Bread

The word "rfissa" derives from the verb "rafs," which means "to crumple." According to "Ma'jam al-Ma'ani al-Jami'," the phrase "rafs al-khabz" means "to crumble its edges into small pieces," adding that "rafa'is is the plural of rafis, which is a Moroccan dish consisting of a mixture of tomatoes, onions, fenugreek, spices, oil, and bread."

Similarly, the "Hespress" report suggests that "the origin of the name rfissa comes from the way the bread is crumbled or 'rafs' and then soaked in the broth."

Chef Hawwari, on the other hand, defines rfissa as "a type of tharid that distinguishes the list of traditional Moroccan dishes and is considered one of the most consumed popular dishes, especially in cold and moderate weather," adding that it is a "food of high nutritional value" given its ingredients.

A Culinary Symphony: The Art of Preparation

Preparing rfissa requires an array of ingredients, which may vary slightly from region to region. However, the preparation process generally involves two stages, as the dish consists of two main components: the broth and the bread.

The first component, the broth, is prepared using chicken, onions, spices, ghee, and certain types of legumes such as lentils, in addition to fenugreek, which is an essential ingredient in this dish.

A Dish that Binds Communities

Rfissa transcends mere sustenance; it is a cultural emblem that embodies Moroccan heritage, family traditions, and the spirit of hospitality. Its presence on the table signifies celebration, unity, and care for one another, making it a cherished dish that continues to be passed down through generations.