Moroccan cuisine · Dough, Pasta & Rice

Rfissa

Shredded msemen layered under saffron-yellow chicken with lentils and fenugreek, soaked in the spiced cooking broth.

Ingredients · for 4 servings

• 8 msemen (Moroccan layered flatbreads, or yufka)
• 1kg chicken pieces
• 200g brown lentils
• 1 tsp fenugreek seeds
• 3 onions
• 1 tsp ras el hanout
• 1 pinch saffron threads
• 1 tsp ground ginger
• 1 tsp turmeric
• 5 tbsp olive oil
• Salt, pepper
• 1/2 bunch parsley

Instructions

1. Soak the fenugreek seeds in cold water for at least 2 hours or overnight, rinse the lentils, and tear the msemen into thumb-wide strips.
2. Cut the onions into fine half-rings and sauté in the olive oil in a wide pot for 8 minutes until translucent, without letting them colour.
3. Rub the chicken pieces with ras el hanout, saffron, ginger, turmeric, salt and pepper, add to the onions and brown all over for 5 minutes.
4. Just cover with water, add the lentils and the drained fenugreek seeds, and simmer gently, covered, for 50–60 minutes until the meat almost falls off the bone.
5. Steam the msemen strips in a steamer basket over the pot for 15 minutes until soft and warmed through.
6. Spread the pastry strips on a large platter, soak with hot broth, top with the chicken and lentils, and serve immediately sprinkled with chopped parsley.