Rfiss

If using store-bought flatbreads, warm them on a dry griddle for 1-2 minutes per side until they are pliable and slightly toasted. If they are fresh, this step is optional but adds a pleasant toasted flavor.

Tear the flatbreads into small, irregular pieces about 3-4cm across and place them in a large, wide bowl. The pieces should be bite-sized and roughly uniform so they absorb the butter and date syrup evenly.

Drizzle the melted butter over the torn bread pieces and toss gently with your hands, ensuring every piece is coated with butter. The butter should soak into the bread, softening it without making it soggy.

If using whole dates, mash them with a fork until they form a sticky paste, adding a tablespoon of warm water if needed. Drizzle the date syrup or mashed dates over the buttered bread and toss again to distribute evenly.

Sprinkle the ground cinnamon and anise over the mixture and fold gently a few more times. If the rfiss seems too dry, add a splash of warm milk to moisten it slightly. The texture should be moist and tender but not wet.

Serve the rfiss warm in a communal bowl or mounded on individual plates. Traditionally, everyone eats from the same bowl, pressing the crumbled bread into small clumps with their fingers before eating.