Photograph of the finished Rfissa

Middle East · Gà om cỏ cà ri ăn bánh xé Rfissa

Rfissa

2 hr 20 min Hands-on time + 8 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.2 lb
  • Photograph of Flour Flour 1.1 lb
  • Photograph of Fenugreek seeds Fenugreek seeds 2.1 oz
  • Photograph of Red lentils Red lentils 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Ras el hanout spice powder Ras el hanout spice powder 0.6 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Unsalted butter Unsalted butter 3.5 oz

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.

Start cooking