- Chicken1 Piece(s)(preferably farmer) cut into pieces
- Onion3-4 Piece(s)Big onion
- Ginger1/2 Teaspoon(s)
- Turmeric1 Tablespoon(s)
- SaltAs needed
- PepperAs needed
- SaffronAs neededsome saffron filaments
- Oil60 Milliliter(s)
- Lentils100 Gram(s)
- Fenigrec3-4 Tablespoon(s)
- Coriander1 Piece(s)
- Parsley1 Piece(s)
- Ghee1/2 Teaspoon(s)(clarified butter)
- Flour500 Gram(s)
- Semolina200 Gram(s)fine semolina
- WaterAs neededWater enough to pick up and knead the dough
A typical traditional Moroccan dish rfissa is prepared for special occasions and especially on the 3rd or 7th day of a birth.
This dish requires a long enough preparation time. We start with the make Trid (of leaves ghee very fine ) is cut into strips and subsequently watering sauce of chicken especially tasty decorated of entilles of fenugreek and many other spices.
For organizational reasons , you can make Trid the day before and prepare the sauce the next day, which takes no more time than a simple chicken tajine . So you minimize the preparation time.
In a bowl, combine spices (ginger, saffron, turmeric, salt) with 2 tablespoons of olive oil and onion chopped .
Mix everything, add the chicken pieces and marinate in the fridge for 2 hours.
Preparation of Trids
You take the dough in the same way that ghee you divide it into small balls the size of walnuts you the oil soak and let stand a few minutes.
You flatten two balls by soaking the fingers with oil, sprinkle a pinch of extra fine semolina and superimpose the two balls to flatten them with the fingers to obtain a very thin layer of paste.
Heat a pan, to cook the dough sheet on both sides, the trid should remain white, soft and transparent.
once cooked you separate the two layers to get Trid leaves . continue until the dough is gone.
Cut the leaves of Trid into ribbons using scissors and leave aside until the final presentation of the dish.
If you enjoy this recipe you can try zaalouk.
Sauce of the Moroccan rfissa
Put the pieces of the chicken in a Dutch oven, add the oil the Ghee and the onions cut into strips. return for a few minutes.
Cover with one liter of water and add the lentils , the fenugreek and the bunch of coriander and parsley.
cook while regularly monitoring the amount of water, do not hesitate to taste the sauce to adjust the seasoning .
Before serving, heat the Trid with steam in a couscoussière (double-chambered food steamer)
Arrange the trid ribbons in a large dish and put the chicken pieces over it, sprinkle with sauce so that the ribbons of Trid are well impregnated.
Serve the Moroccan rfissa immediately.
It is a very comforting dish and deserves to be tested!