Moroccan · Main course
Rfissa (Chicken, Lentils & Msemen in Fenugreek Broth)
Rfissa is deep home comfort and a dish traditionally served to new mothers, believed to restore strength. Shredded msemen or day-old bread soaks up a fragrant chicken broth built on fenugreek seeds, ras el hanout and the wild-thyme note of the herb maadnous, crowned with tender chicken, lentils and softened onions.
- Prep
- 30 min
- Cook
- 75 min
- Total
- 105 min
- Serves
- 6
- Level
- Medium
Ingredients
- 1 chicken, jointed
- 3 large onions, sliced
- 150 g brown lentils, rinsed
- 2 tbsp fenugreek seeds (helba)
- 1 tbsp ras el hanout, 1 tsp ginger, 1 tsp turmeric, pinch saffron
- 1 large bunch coriander and parsley, tied
- 3 tbsp olive oil and a knob of smen or butter
- About 6 msemen or day-old flatbread, torn into pieces (traditionally trid pastry)
- Salt and pepper
Method
- 1
Soften the fenugreek
Boil the fenugreek seeds in a little water for a few minutes to take off their bitter edge, then drain and set aside.
- 2
Build the broth
In a large pot, gently cook the onions with the oil, spices, saffron and herb bundle for 5 minutes, then add the chicken and enough water to cover. Simmer 40 minutes.
- 3
Add lentils and fenugreek
Add the lentils and drained fenugreek and simmer 25–30 minutes more until the chicken is very tender and the broth is rich and fragrant. Adjust salt.
- 4
Steam the bread
Warm the torn msemen or bread (steaming over the pot is traditional) so it is soft and ready to drink in the broth.
- 5
Assemble
Pile the softened bread in a wide dish, ladle over plenty of hot broth to soak, then top with the chicken, lentils and onions and pour over more broth.
- 6
Serve
Serve communally, everyone eating from their section, with extra broth on the side.
Chef's tips
- Boil the fenugreek seeds first to mellow their bitterness before they go into the broth.
- The bread should be generously soaked but not disintegrating — ladle broth on just before serving.
- A spoon of smen deepens the broth into something unmistakably Moroccan.
Frequently asked questions
What is rfissa traditionally served for?
It is the classic dish offered to women who have just given birth — the fenugreek and warming spices are believed to aid recovery and milk production. It is also a beloved everyday comfort dish.
Can I use bread instead of msemen?
Yes. Torn day-old khobz or trid pastry both work. The point is a bread that soaks up the fragrant broth without turning to mush.