Morocco

Rfissa

Torn msemen soaked in saffron chicken broth with lentils and fenugreek. A hug served on a platter.

90 minTime

51 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 90 minutes come after.

Bread for new mothers2 chapters · 1 min read

Make it your way

Grandma's wayMsemen, chicken, lentils, fenugreek and saffron, eaten from one platter.

The original

781kcalsame

51 gproteinsame

7 gfibresame

90minutessame

Classic rfissa.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, jointed

Onion3 large, thinly sliced

Whole masoor (brown lentils)⅔ cup green or brown lentils, soaked

Fenugreek seeds2½ tbsp, soaked overnight

Ras el hanout1 tbsp

Dry ginger powder (ground ginger)1 tsp ground ginger

Turmeric (ground turmeric)1 tsp

Saffrona generous pinch, steeped

Ghee2 tbsp smen or ghee

Olive oil3 tbsp

Parotta6 msemen or layered flatbreads, torn (trid is traditional)

Coriander leaves (cilantro)a handful, tied

Flat leaf parsleya handful, tied

Water6 cups

Saltto taste

Method

4 steps

1Rub the chicken with onion, ras el hanout, ginger, turmeric, saffron, oil, smen and salt in a wide pot. Sweat covered on low.
2Add the drained fenugreek, lentils, herb bundle and water. Simmer covered until the chicken is tender and no pink remains.
3Steam or warm the torn msemen over the pot, tossing once, until soft and hot.
4Mound the bread on a large platter, ladle over plenty of broth and lentils, and crown with the chicken.

Serve it like this

Pile the soaked bread on a wide platter, chicken on top, lentils spooned around. Pass extra hot broth and serve with sweet mint tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Morocco

Rfissa

Torn msemen soaked in saffron chicken broth with lentils and fenugreek. A hug served on a platter.

90 minTime

51 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 90 minutes come after.

Bread for new mothers2 chapters · 1 min read

Make it your way

Grandma's wayMsemen, chicken, lentils, fenugreek and saffron, eaten from one platter.

The original

781kcalsame

51 gproteinsame

7 gfibresame

90minutessame

Classic rfissa.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, jointed

Onion3 large, thinly sliced

Whole masoor (brown lentils)⅔ cup green or brown lentils, soaked

Fenugreek seeds2½ tbsp, soaked overnight

Ras el hanout1 tbsp

Dry ginger powder (ground ginger)1 tsp ground ginger

Turmeric (ground turmeric)1 tsp

Saffrona generous pinch, steeped

Ghee2 tbsp smen or ghee

Olive oil3 tbsp

Parotta6 msemen or layered flatbreads, torn (trid is traditional)

Coriander leaves (cilantro)a handful, tied

Flat leaf parsleya handful, tied

Water6 cups

Saltto taste

Method

4 steps

1Rub the chicken with onion, ras el hanout, ginger, turmeric, saffron, oil, smen and salt in a wide pot. Sweat covered on low.
2Add the drained fenugreek, lentils, herb bundle and water. Simmer covered until the chicken is tender and no pink remains.
3Steam or warm the torn msemen over the pot, tossing once, until soft and hot.
4Mound the bread on a large platter, ladle over plenty of broth and lentils, and crown with the chicken.

Serve it like this

Pile the soaked bread on a wide platter, chicken on top, lentils spooned around. Pass extra hot broth and serve with sweet mint tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rfissa

Make it your way

Ingredients

Method

Rfissa

Make it your way

Ingredients

Method

Make it a meal