The Institute of Post Conflict Development
The Story
Imane Seddiki
Rfissa is a traditional Moroccan dish strongly associated with the celebration of childbirth. It is often prepared for a woman who has recently given birth, reflecting the importance of supporting and caring for new mothers within Moroccan families. Made with msemen or trid, lentils, chicken, onions, and fenugreek, the dish is considered nourishing and comforting, with fenugreek traditionally valued for its association with postpartum recovery and breastfeeding. More than just a meal, Rfissa represents the Moroccan tradition of bringing family together to celebrate the arrival of a new baby and to care for the mother during the postpartum period. it can also be enjoyed on many other occasions, from family gatherings and celebrations to ordinary home meals.
Recipe
Rfissa
Ingredients:
1 whole chicken (or 6–8 chicken pieces)
2 onions, finely sliced
2 tbsp rfissa spice mix (or a blend of fenugreek, ginger, turmeric, black pepper, and saffron)
2–3 tbsp fenugreek seeds (soaked)
2–3 cloves garlic, minced
Fresh cilantro and parsley, tied into a bouquet
2–3 tbsp olive oil and 1 tbsp smen (aged butter, optional)
Salt
500 g trid (thin shredded pancakes) or msemen cut into strips
Method:
1. Cook the chicken with the onions, spices, garlic, herbs, olive oil, smen, and enough water to cover. Simmer until the chicken is tender and the sauce is rich.
2. Stir in the soaked fenugreek seeds during the last 20–30 minutes of cooking.
3. Steam the trid (or msemen strips) until soft.
4. Arrange the steamed trid on a large serving platter, pour over some sauce, place the chicken on top, and spoon the remaining sauce and onions over everything.
5. Serve immediately and traditionally share the dish from one large platter.
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