How to Make Moroccan Rfisa: A Flavorful and Hearty Traditional Dish

Moroccan cuisine is renowned for its rich flavors, aromatic spices, and diverse ingredients. One of the most beloved and comforting dishes in Moroccan homes is Rfisa. This traditional recipe, often served on special occasions or to celebrate important life events, is a hearty meal that combines chicken, lentils, and a blend of spices over a bed of thin, flaky layers of msemmen (Moroccan flatbread). Rfisa is known for its warming, flavorful broth and its unique mix of textures. Here's how you can make this comforting dish at home.

What You Need to Make Rfisa:

Ingredients for Rfisa:

• For the Rfisa Broth:

  • 1 whole chicken (cut into parts)
  • 1 large onion (finely chopped)
  • 2-3 cloves garlic (minced)
  • 1 cup green lentils (soaked for a few hours)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ras el hanout (Moroccan spice blend)
  • Salt and pepper to taste
  • 2-3 tablespoons olive oil
  • 1-2 cinnamon sticks
  • 1-2 bay leaves
  • 1 tablespoon of smen (Moroccan clarified butter), optional
  • Water (enough to cover the chicken and lentils)

• For the Msemmen (flatbread):

  • 2 cups all-purpose flour
  • 1/2 cup semolina flour (optional, for a slightly crispier texture)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 cup lukewarm water (add more as needed)
  • Butter or oil for folding the dough

Instructions:

Step 1: Preparing the Broth

1. Prepare the Chicken:

   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and golden.
   • Add the chicken pieces to the pot and brown them on all sides for about 5-7 minutes. This step adds richness to the broth.

2. Add the Spices:

   • Sprinkle in the turmeric, ginger, cinnamon, and ras el hanout. Stir well to coat the chicken and onions with the spices.
   • Season with salt and pepper to taste, and add the cinnamon sticks and bay leaves.

3. Simmer the Broth:

   • Add enough water to the pot to cover the chicken and lentils. Bring the water to a boil, then reduce the heat and let the chicken simmer for about 30-40 minutes. This will allow the flavors to meld together.

4. Add the Lentils:

   • After the chicken has been simmering for about 30 minutes, add the soaked lentils to the pot. Continue to cook for an additional 20-30 minutes, or until the chicken is tender and the lentils are fully cooked.

5. Finish the Broth:

   • When the chicken is done, you can either shred the chicken into pieces or leave it whole, depending on your preference. Optionally, add a spoonful of smen (Moroccan clarified butter) to the broth for an extra layer of flavor.

Step 2: Making the Msemmen (Flatbread)

1. Prepare the Dough:

   • In a large bowl, combine the all-purpose flour, semolina (if using), salt, sugar, and olive oil. Gradually add the lukewarm water and mix until a soft dough forms. You may need to adjust the amount of water depending on the consistency.
   • Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough and let it rest for about 30 minutes to an hour.

2. Shape the Msemmen:

   • Once the dough has rested, divide it into small balls (about the size of a golf ball).
   • On a clean surface, roll each ball into a thin, flat disc using your hands or a rolling pin. Coat each disc lightly with oil or butter to prevent sticking and to give it a rich, flaky texture.

3. Cook the Msemmen:

   • Heat a large skillet or griddle over medium heat. Place the msemmen discs on the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crisp. Repeat for all the dough balls.
   • After cooking, stack the msemmen on a plate and cover them with a clean cloth to keep them warm.

Step 3: Assembling the Rfisa

1. Layer the Msemmen:
   • Once your msemmen is ready, tear it into small pieces and place it at the bottom of a large serving dish. The msemmen will soak up the flavorful broth and become soft and tender, absorbing all the spices and juices from the chicken and lentils.
2. Pour the Broth:
   • Pour the hot chicken and lentil broth over the msemmen pieces. Ensure that the bread is well-soaked in the broth to achieve the signature texture of Rfisa.
3. Add the Chicken:
   • Place the cooked chicken pieces (shredded or whole, based on your preference) on top of the soaked msemmen. The chicken can be served either in large pieces or shredded into smaller bits, depending on your preference.
4. Garnish and Serve:
   • To garnish, you can sprinkle some additional cinnamon or ground ginger on top for added flavor. Rfisa is often served as a communal dish, so it’s perfect for sharing with family and friends.

Tips for the Best Rfisa:

• Make the broth rich: The longer you let the broth simmer, the more flavorful it becomes. Feel free to let it cook for an hour or more if you have the time.
• Experiment with spices: Rfisa is a very versatile dish, so feel free to adjust the spices based on your taste preferences. Adding a pinch of saffron or more cumin can enhance the depth of flavor.
• Serve it with love: Rfisa is often served during special occasions, such as family gatherings, weddings, and celebrations. It’s a dish that symbolizes warmth and hospitality, so make sure to share it with those you care about.

Rfisa is more than just a meal; it’s a celebration of Moroccan culinary traditions, with layers of texture, flavor, and history. Whether you’re making it for a special occasion or simply craving comfort food, this dish will surely satisfy your appetite and warm your soul. The tender chicken, hearty lentils, aromatic spices, and the unique texture of msemmen come together to create a dish that is nothing short of magical. Give this recipe a try, and bring a taste of Morocco into your home!