Rfissa is one of those dishes that commands respect in Moroccan culture. Itโs essentially a mountain of shredded, buttery flatbread (Msemmen) buried under a rich stew of chicken, lentils, and fenugreek. Historically, it is known as “Thrid” and has roots going back centuriesโit is even said to have been a favorite of the Prophet Muhammad.
In Morocco, this is traditionally the meal made for women after childbirth because fenugreek is believed to help with recovery and milk production, but honestly, we eat it whenever we want a serious comfort meal. I have to warn you: fenugreek has a very distinct, maple-syrup-meets-curry smell that will linger in your kitchen for a day or two. My family loves it, but itโs definitely an acquired taste for some. This recipe focuses on the stew itself; for the base, you can buy pre-made Msemmen or Trid pastry from a halal market, which saves you hours of rolling out dough.
Ingredients
- 1 whole chicken (3โ4 lbs), cut into pieces (or use bone-in thighs/legs)
- 3 large onions, diced (don’t skimp, this creates the thick sauce)
- 1 cup brown lentils, rinsed well
- 2 tbsp fenugreek seeds (soak these in water overnight to reduce bitterness)
- ยฝ cup olive oil
- 1 bunch fresh parsley and cilantro (mixed)
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp black pepper
- 1 cinnamon stick
- Large pinch of saffron threads
- Salt (be generous, the lentils soak it up)
- Base: 8โ10 Msemmen flatbreads, shredded into bite-sized pieces
Instructions
- Season the Base: In a large heavy-bottomed pot (or a Dutch oven), combine the chicken pieces, chopped onions, olive oil, ginger, turmeric, black pepper, saffron, cinnamon, and salt. Give it a good mix to coat the meat.
- Start the Broth: Add enough water to just cover the chicken pieces. Bring it to a rolling boil.
- Add Legumes: Drain your soaked fenugreek seeds and toss them in. Add the rinsed lentils.
- Simmer: Cover the pot and reduce the heat to low. Let it simmer gently for about an hour. You aren’t looking for a soup, but rather a stew where the onions have melted down and the lentils are soft. If the water level drops too low, add a splash more hot water.
- Finish with Herbs: About 10 minutes before you turn off the heat, stir in the cilantro and parsley. I prefer chopping them finely so they distribute throughout the sauce, though some people just drop the whole bunch in for flavor and fish it out later.
- Serve: Arrange your shredded pastry/bread on a large platter. Ladle the hot broth over the bread first so it absorbs the flavor, then pile the meat and lentils on top.
Why You’ll Love This Recipe
- Comfort Food: Itโs carb-heavy, warm, and incredibly filling. Itโs the ultimate “winter nap” meal.
- Unique Flavor Profile: The combination of savory chicken, earthy lentils, and the sweet-bitter note of fenugreek is unlike standard western stews.
- The Bread: The way the flatbread soaks up the broth creates a texture similar to dumplings or savory bread pudding.
Chef’s Tips for Perfection
- The Fenugreek Factor: If you are new to fenugreek (“helba”), start with 1 tablespoon. It has a strong, slightly bitter flavor. Soaking it overnight is non-negotiable as it plumps the seeds and mellows the harshness.
- The Bread: If you bought Msemmen or “Meloui” frozen or cold, steam the shredded pieces in a colander over your stew pot for 10 minutes before serving. Cold, rubbery bread ruins the dish.
- Chicken Skin: Unlike roasted chicken, the skin here won’t get crispy. Some people remove it before cooking to reduce the grease, but I leave it on for flavor and discard it on the plate if I don’t feel like eating it.
Storage and Reheating
Store the stew and the bread separately if possible. If you mix them and store leftovers, the bread will turn into a complete mush by the next day (which, admittedly, tastes delicious but looks terrible). The stew keeps in the fridge for 3โ4 days.
Nutritional Notes
This is a calorie-dense meal due to the olive oil and the wheat-based flatbread. However, lentils and fenugreek provide significant fiber and iron.
(Traditional Moroccan Rfissa)
