Rfissa — Print Recipe — The Culinary Codex

Layers of shredded msemen flatbread drenched in a fragrant fenugreek and lentil broth, topped with tender pulled chicken and a whisper of saffron.

Ingredients

1 Soak lentils for one hour, then drain them and set aside. Toast fenugreek seeds lightly in a dry pan until fragrant.
2 Brown chicken pieces in olive oil with grated onions, ginger, saffron, cinnamon, salt, and pepper for eight minutes.
3 Add water to cover the chicken, bring to a boil, then reduce heat and simmer covered for forty-five minutes.
4 Add drained lentils and fenugreek seeds to the pot, cook another twenty minutes until lentils are very tender.
5 Shred msemen into rough pieces, arrange on a deep platter, and ladle generous amounts of broth over them.
6 Place pulled chicken on top, spoon remaining lentils and sauce over everything, and garnish with fresh cilantro.

Did You Know?

Rfissa is traditionally prepared for new mothers because fenugreek is believed to boost milk production and restore strength after childbirth.