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Traditional Moroccan Rfissa (Chicken, Lentils, Fenugreek, and Shredded Trid Pastry)

Name: Traditional Moroccan Rfissa (Chicken, Lentils, Fenugreek, and Shredded Trid Pastry)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1300 g Whole chicken cut into serving pieces; 400 g Thin trid/msemmen flatbread pancakes shredded into ribbons; 150 g Brown or green lentils rinsed; 2 tbsp Fenugreek seeds (halba) soaked; 350 g Large onions thinly sliced; 1.5 tbsp Authentic Ras el Hanout blend; 0.5 g Saffron threads crushed; 25 g Moroccan preserved butter (smen) or ghee; 40 ml Extra virgin olive oil; 7 g Fine sea salt

The iconic Moroccan celebratory postpartum and homecoming dish: tender braised chicken simmered with brown lentils, fenugreek seeds, saffron, and ras el hanout, ladled over layers of shredded, steamed trid flatbread.

Prep

30 min

Cook

60 min

Total

90 min

Ingredients

servings

Whole chicken cut into serving pieces
1300 g
Thin trid/msemmen flatbread pancakes shredded into ribbons
400 g
Brown or green lentils rinsed
150 g
Fenugreek seeds (halba) soaked
2 tbsp
Large onions thinly sliced
350 g
Authentic Ras el Hanout blend
1 ½ tbsp
Saffron threads crushed
½ g
Moroccan preserved butter (smen) or ghee
25 g
Extra virgin olive oil
40 ml
Fine sea salt
7 g

Preparation Steps

Marinate chicken pieces with ras el hanout, crushed saffron, black pepper, smen, and olive oil for 30 minutes.

In a large pot, sweat sliced onions. Add marinated chicken and brown for 8 minutes. Add lentils, soaked fenugreek seeds, and 1.2 liters of boiling water. Simmer covered over low heat for 45 minutes until chicken and lentils are perfectly tender.

Steam shredded trid pastry strips in the top basket of the couscoussier for 5 minutes until soft and warm. Arrange pastry on a large presentation platter, ladle the aromatic fenugreek-lentil broth generously over the pastry, crown with chicken, and serve steaming hot.

Cooking Journal

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Nutrition Facts

per serving

Calories

590

Protein

44g

Carbohydrates

52g

Fat

22g

Allergens

GlutenMilk

*estimated values per serving

Provenance & Public Domain Audit

Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)

Legal status: Public Domain (Traditional Heritage / CC0-compatible) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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Traditional Moroccan Rfissa (Chicken, Lentils, Fenugreek, and Shredded Trid Pastry)

Ingredients

Preparation Steps

Cooking Journal

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