Rfissa, a true culinary treasure of Morocco, fascinates with its captivating flavours and its history deeply rooted in the country's culture. Whether with chicken or other meat, it brings families and friends together around a generous feast. By discovering Rfissa, we dive into a world of conviviality, traditions, and refinement that awakens the senses and warms the heart.

Rfissa dish contains important nutrients that help the body gain immunity against colds. It provides it with various minerals found in its cooked ingredients, as it is a main meal for women during the postpartum period, as is customary according to Moroccan traditions.

Rfissa includes fenugreek, lentils, and a spice mixture known as “Ras El Hanout” or “Al Masakhan”, which warms the body. This spice mixture is of great importance for women during the postpartum period as it helps cleanse the uterus of the woman who has just given birth. “Ras El Hanout” is considered one of the richest of these ingredients in the Maghreb.

Rfissa popularity

The Rfissa dish is a popular dish that is available to everyone, just like couscous. It can be prepared with or without chicken pieces, depending on the family budget. It can replace couscous as a weekly dish during cold and winter times. Rfissa is a traditional dish and one of Morocco’s culinary jewels steeped in flavours and history. Over the generations, this specialty has conquered the palates of Moroccans and foreigners alike.

Rfissa is a Moroccan dish of great culinary finesse. At the heart of this specialty, pieces of meat or chicken delicately simmered in an onion, lentil and spice sauce, all merge on a bed of msemen, a traditional thin crepe. This marriage of flavours creates a taste symphony that delights the taste buds of diners. Served with a generous amount of ground fenugreek, Rfissa is known for its authentic and warm taste.

Rfissa origin and history

The origin of Rfissa dates back centuries and is shrouded in legend. Some culinary historians believe that the recipe originated among the Berber tribes of Morocco, while others suggest that it was influenced by migrations from Arabia and the Middle East. Rfissa embodies the cultural richness of Morocco and has been passed down from generation to generation, preserving its authenticity over time.

The history of Rfissa is linked to Moroccan culture and its culinary traditions. Over the centuries, this dish has evolved to become an icon of Moroccan cuisine. Traditionally, Rfissa was prepared to celebrate special occasions, such as weddings, births, religious festivals, and family reunions. It was considered a symbol of sharing, generosity, and hospitality. Even today, Rfissa is a staple of major Moroccan festivities.

Rfissa preparation and ingredients

The method of preparing Rfissa in Morocco varies according to the region, from the Atlas Mountains to the other regions. First, the pies must be prepared with what is called 'msemen' in Morocco.

The ingredients include flour with a little pinch of salt. These ingredients are kneaded with warm water until a dough is formed—like a cohesive and moist bread. Small balls are made from it and left for some time. The dough balls are thinned by hand to obtain a semi-transparent sheet, and a mixture of oil and melted butter is used so that they do not tear and remain circular in shape.

After that, the pancakes are baked in the pan after they have been thinned by hand on both sides. It is preferable to sprinkle them with some of the oil and butter mixture from time to time.

As for preparing the broth, a washed, uncut chicken (preferably the local type) is used, along with onion, saffron, black pepper, a large cup of lentils, a large cup of beans, a small cup of olive oil, garlic, salt, parsley, a little ghee, and a small bunch of fresh coriander.

The chopped onion is cooked with a little olive oil and black pepper in a pot, and the chicken is then added along with the ghee. The mixture is left on the fire, being stirred regularly so that it does not stick. Water is added until the ingredients are covered. The dish is cooked for a little while longer after the lentils and beans have been added, and the addition of salt is left for last because it prevents the lentils from cooking further.

Finally, the cut pies (msemen) are arranged into bite-sized pieces in a bowl (qasriya), a bowl or a deep plate. The chicken is then placed in the middle, while the lentils and beans are placed on top of the chicken and on the sides. The broth is then poured over everything. This is the Moroccan Marrakeshi Rfissa—a true culinary piece of art!

Rfissa development

Recently, serving Rfissa on postpartum occasions has been subject to other standards in which Moroccan cooking has developed—decorating the bowl or pot in which this ancient dish is served with almonds, walnuts, dates and other dried fruits, boiled chicken, or quail eggs. In the Moroccan countryside, it is additionally decorated with pieces of candy and gum on many occasions.

Rfissa is often served with a variety of toppings to enhance its flavour. Some of the most common accompaniments includes hard-boiled eggs, toasted almonds, raisins, and caramelised onions. The choice between chicken and other meat Rfissa depends on individual preferences. Chicken is often preferred for its tenderness and subtle taste, while other meat brings a more pronounced and robust flavour. Both versions are equally delicious and popular in Morocco, and they each have their ardent fans.