3-Rfissa Moroccan Recipe – Traditional, Authentic & Delicious recipe
Rfissa Moroccan Recipe – Traditional, Authentic & Delicious recipe
Rfissa Prestige
Rfissa Recipe: A Traditional Moroccan DelicacyIn today's recipe, we will prepare Rfissa, a masterpiece of Moroccan cuisine. It consists of thin, delicate layers of dough (known as Trid) cooked in a pan, served with a rich, thick, and flavorful chicken broth seasoned with a special spice blend called Ras el Hanout.For the finishing touch, it is beautifully decorated with stuffed dates, crunchy almonds, or dried apricots and figs. It is also topped with Tfaya (sweetened onions and raisins) and a unique Kachir—a savory pâté made of ground liver, spices, and eggs that offers a distinct flavor and a wonderful texture to accompany the Trid.This recipe involves several detailed steps, so let’s dive into the details!
Ingredients
Method
💠 1-Dough Preparation
- Mixing: In a large mixing bowl, combine flour, salt, and Ras el Hanout.
- Kneading: Gradually add water and mix until the ingredients come together. Knead the dough thoroughly until smooth. Let it rest for 10 minutes.
- Tip: You may need an extra ¼ cup of water depending on the flour's absorption.
- Consistency: You should achieve a soft, non-sticky dough that is easy to stretch.
- Resting: Lightly grease the dough with oil and place it in a plastic food bag. Let it rest for at least 30 minutes.
- Note: Using a plastic bag helps the dough relax quickly and become more pliable for stretching.
- Shaping: After resting (30 minutes to an hour), divide the dough into small, egg-sized balls (about 35g to 40g each). Place them on a tray greased with oil.
- Final Rest: Cover the balls with plastic wrap and let them rest again for about 30 minutes. This makes the stretching process much easier.
- Overnight Option: You can prepare the dough a night in advance. Store it in a plastic bag in the refrigerator.
- The next day, shape it into balls and proceed with making the Trid.
💠 2-Cooking the Dough (Trid Sheets)
- Stretching: On a piece of parchment paper, thin out the dough balls using oil until they are translucent and paper-thin.
- Ensure the edges are well-stretched and free of any thick clumps.
- Initial Cooking: Place the dough (with the paper) onto a hot skillet over low heat. Once it turns a light golden color, carefully peel off the parchment paper.
- Layering Technique: Place a second sheet of thin dough directly on top of the first one, then flip them together.
- Continue adding and flipping until you have a stack of 6 layers.
- Finishing: Separate the layers and cook the edges briefly to ensure they are fully done (as shown in the photo).
- Tip: If this stacking method feels too complex, you can cook each sheet individually.
- Keeping it Soft: Immediately cover the cooked Trid with a clean kitchen towel to keep it moist and pliable.
- Storage: If you plan to cut it the next day, keep it wrapped in the towel inside a plastic bag to prevent it from drying out.
- Cutting: Roll the sheets and cut them with a knife or kitchen shears into medium-length strips for easy eating.
- Reheating for Service:
- Oven Method: Place the strips on a tray in a preheated oven at 150°C for only 5 minutes.
- Steaming Method: Alternatively, steam the strips for 5 minutes. Be careful not to over-steam, or they may become soggy.
💠 3-Chicken Cleaning & Preparation
- Preparation: Whether you purchase your chicken from a supermarket or a traditional butcher, thorough cleaning is the cornerstone of a successful recipe.
- The Soaking Solution: It is essential to soak the chicken in a solution of water, salt, and vinegar for 30 minutes.
- This step ensures the meat remains tender during cooking and completely removes any "gamey" smell (Zafara)
- The Secret to Flavor: This process makes a noticeable difference in the final taste of your Rfissa; never skip this step.
- For More Details: If you would like to see a detailed step-by-step guide with photos on professional chicken cleaning techniques,
- you can refer back to our previous recipe: "Moroccan Stuffed Chicken with chinese Vermicelli".
💠 4-Chicken Marinade Preparation
- Mixing the Marinade: In a bowl, combine all the spices: salt, turmeric, black pepper, ginger, and Ras el Hanout. Smen (preserved butter), saffron threads, bouillon cube, crushed garlic, and a splash of water to bind the mixture
- Marinating: Rub the marinade thoroughly inside the chicken and between the skin and the meat to ensure deep flavor.
- Trussing: Securely tie the chicken legs with kitchen twine to prevent it from falling apart during the cooking process.
- Resting: Cover the chicken with plastic wrap and refrigerate. For the best results, leave it overnight, or at least for 2 hours if you are short on time.
💠 5-Chicken Broth Preparation
- Starting the Base: Use a large, heavy-bottomed pot to ensure even heat distribution.
- Onion Preparation: Add 1.5kg of sliced onions. Grind two of the onions to help thicken the broth.
- Note: White onions will melt into the sauce, while red onions maintain their texture.
- The Chicken & Herbs: Place the marinated chicken in the pot along with a tied bundle of fresh parsley and coriander.
- Fenugreek: Add 1 tbsp of soaked fenugreek seeds, or simply use the water they were soaked in to flavor the broth.
- Initial Searing: Let everything simmer for 15 minutes before adding water. This allows the chicken to absorb the spices and helps the skin firm up.
- Liquid & Fat: Add the oil and 3 liters of hot water. Pour the water carefully down the side of the pot, not directly over the chicken.
- Cooking Process: Keep the lid slightly ajar to let steam escape, which helps keep the chicken skin intact. Boil over medium heat for 30 minutes.
- Adding Garlic: After 30 minutes, add 5 or more whole garlic bulbs. Adding them halfway through prevents them from dissolving, keeping them whole for garnishing.
- Removing the Chicken: After one hour: Once the chicken is cooked, remove the herb bundle
- Lifting: Carefully lift the chicken using a wooden spoon inserted into the cavity; support it with a plate so it doesn’t break apart.
- Browning: Place the chicken on a baking tray to cool and dry slightly. Coat it with butter (or oil) and roast in the oven until golden brown, turning it occasionally.
- Tip: Aim for a light golden roast rather than a deep fry.
- If the gravy lacks body, allow it to simmer uncovered until it achieves the desired thickness.
💠 6- Preparing the Other Components
1 - Preparing the Lentils
Cleaning: Sort through the lentils to remove any debris or impuritie- Soaking: Rinse the lentils in a colander, then place them in a bowl of water and soak for at least 1 to 2 hours (soaking overnight is even better).
- Why Soak? This ensures the lentils cook faster and, more importantly, maintain their shape and integrity for a beautiful presentation.
- Cooking: In a small saucepan, combine the soaked lentils with 2 cups of chicken broth and 2 cups of hot water
- Seasoning: Add the following spices: ½ tsp Salt ½ tsp Black pepper ½ tsp Ginger ½ tsp Turmeric 4 tbsp Olive oil
- Process: Cook over medium heat for approximately 20 minutes or until tender.
- Note: Keep an eye on the liquid level to ensure the lentils do not dry out before they are fully cooked.
2-Preparing the Fenugreek
- To ensure a rich fenugreek flavor without affecting the clarity or taste of the main broth, follow these professional steps:
- Cleaning and Soaking: Begin by sorting the fenugreek to remove impurities or foreign seeds.
- Wash it thoroughly using a colander and soak it in water for 1 to 2 hours (or overnight for best results).
- The Secret of Separate Cooking: Use a small saucepan to cook the fenugreek with 1 cup of chicken broth and 2 cups of water.
- Cooking it separately protects the main broth from becoming bitter or having an overpowering flavor.
- Balancing the Intense Flavor: To reduce the sharpness and achieve a balanced taste, you can choose one of the following two methods:
- The Boiling Method: Pre-boil the fenugreek in water for 10 minutes before finishing its cooking with the broth.
- The Direct Seasoning Method: Add spices directly (without pre-boiling), including: ¼ tsp each of salt, black pepper, ginger, and turmeric, along with 2 tbsp of pure olive oil.
- Let it cook for about 20 minutes, keeping an eye on it to ensure it doesn't dry out.
3. Preparing the Garlic
- Cleaning: Remove any loose, papery outer skins and clean the base of the garlic bulbs to remove any traces of soil.
- Washing: Rinse the whole garlic bulbs thoroughly under running water and set them aside.
- Cooking: After the chicken broth has been simmering for 30 minutes, place the whole garlic bulbs into the pot.
- Alternative Method: You can also choose to cook the garlic bulbs along with the lentils or the fenugreek if you prefer.
4. Preparing the Liver & Egg Cachir
- Liver Preparation: Clean the chicken liver thoroughly by removing any veins or blood spots. Rinse well.
- Neutralizing Odors: Soak the liver in a mixture of water and lemon juice (or vinegar) for only 5 minutes, then rinse it again.
- Blending: In a food processor, combine the liver, spices, and eggs. Pulse until the mixture forms a coarse paste.
- Tip: Do not over-process; you want to keep small visible pieces of liver for the best texture.
- Molding: Use small silicone molds, as they are practical, easy to unmold, and provide a beautiful shape for presentation.
- Baking (Bain-Marie): Place the silicone molds in a baking tray filled with a little water (water bath). Lightly grease the molds with oil or butter.
- Cooking: Fill the molds with the mixture and bake at 180°C for only 10 minutes.
- Serving Tip: For the best results, prepare the cachir about 20 minutes before serving to ensure the liver stays warm and tender.
5. Preparing Caramelized Figs
- Cleaning: Thoroughly rinse 250g of dried figs under running water to remove any dust.
- Soaking: Place the figs in a bowl and cover them with hot water. Let them soak for 1 hour until they soften and plump up, then drain.
- Simmering: In a small pot, combine the figs with 2 tbsp sugar, 1 cinnamon stick, and 2 cups of water.
- Cooking: Bring to a simmer over medium heat and cook for 20 minutes. Remove from heat and let them cool down.
- Garnishing: Make a small slit in the center of each fig and press half a walnut into it. The caramelized texture will help the walnut stick easily.
6- Preparing Stuffed Dates
- Cleaning: Use a kitchen towel dampened with a little orange blossom water to gently wipe 250g of dates.
- Pitting: Carefully slice each date and remove the pit.
- Stuffing: Stuff the dates with almonds. You can use them in three ways depending on your preference:
- Raw/Whole: For a natural crunch.
- Fried: For extra golden crispness.
- Almond Paste: For a traditional, sweet, and soft filling.
7- Additional Garnishes
💠Plating & Serving
- Layering the Trid: Start by pouring a little broth into the bottom of the serving platter.
- Add a layer of the shredded Trid (crepes), soak it with more broth, and continue layering and soaking until you have a beautiful, moist base.
- The Centerpiece: Place the golden roasted chicken neatly in the center of the platter.
- The Garnish: Artfully decorate the dish with the caramelized figs, almond-stuffed dates, quail eggs, and the liver & egg cachir.
- The Finishing Touch: Serve extra broth in small side bowls on the table for those who prefer more sauce.
- Serving Tip: Provide a dedicated ladle for each broth bowl, and of course, no Rfissa feast is complete without a hot pot of traditional Moroccan Mint Tea.
Notes
The Dough: You can leave the dough plain without any added flavorings. For better time management, it can be prepared one day in advance.
- Garnishing: When it comes to decoration, feel free to choose what you enjoy eating most. You can keep it simple by using only two types of garnish, such as figs and dates.
- Liver Cachir: While the liver cachir adds a unique and delicious depth to the dish, it is optional and can be omitted if preferred.
- Fenugreek (Helba): As a key ingredient with a very strong aroma, many people prefer to use it sparingly. Cooking it in a separate pot is the professional way to cater to all tastes. This allows you to serve the fenugreek in small side bowls or place it on one side of the "Gassaa" (serving platter) only for those who wish to have it.