Rfissa

Method

1. 1 Soak fenugreek seeds for 8 hours, then cook them separately for 25 minutes; this is the core spice of rfissa, a traditional dish cooked for postpartum women.
2. 2 Knead the flour with water, let it rest for 1 hour, stretch it thinly, and pan-fry it into msemen pancakes, then tear them into small strips.
3. 3 Simmer chicken with onions, turmeric, ras el hanout, and red lentils for 50 minutes.
4. 4 Add fenugreek water to the pot during the last 10 minutes to allow the bitter, aromatic flavor to infuse into the stew.
5. 5 Spread the shredded rice paper on a plate, steam for 8 minutes, then arrange the chicken on top and pour the broth and beans over it.

With an appliance

• Pressure cooker 1 hr

  Replace step 3: simmer the chicken with onions and lentils under high pressure for 10 minutes, then release the pressure naturally for 10 minutes; add the fenugreek water in step 4 after opening the lid and simmer for another 10 minutes.