Celebration dishes
Rfissa
Shredded msemen soaked in a fragrant chicken, lentil and fenugreek broth.
- 2 h 30
- Advanced
- 6 servings servings
Ingredients
- 1 chicken, cut into pieces
- 3 onions, thinly sliced
- 1 tbsp ras el hanout
- 1 tsp ground ginger
- 1 tsp black pepper
- ½ tsp ground turmeric
- A pinch of saffron
- 1 tsp fenugreek seeds (helba), soaked for 1 hour
- 150 g brown or green lentils, rinsed
- 1 small bunch coriander, tied
- 4 tbsp vegetable oil
- 2 tbsp smen or butter
- 8 msemen (or trid), torn into strips
- Salt
Preparation
Put the chicken, onions, spices, fenugreek, oil, smen and coriander in a large pot. Cook for 15 minutes, stirring, until the onions soften.
Add water to cover (about 1.5 litres), cover and simmer for 1 hour.
Add the lentils and cook for 30 to 40 minutes more, until the lentils are tender and the chicken is very soft.
Warm the msemen strips, arrange them on a large platter and pour the broth and lentils over them. Top with the chicken and onions, and serve extra broth on the side.
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