Moroccan Rfissa: A Hearty, Traditional Dish Without Chicken

Moroccan cuisine is one of the most aromatic and flavorful in the world, and at the heart of its appeal is a deep connection to family, tradition, and a love for sharing meals. One dish that epitomizes this beautifully is Rfissa. This dish, often served during special occasions and celebrations, is rich with history and layers of comforting flavors. Typically made with chicken, lentils, and a fragrant broth poured over shredded flatbread, this version honors the classic dish while focusing solely on lentils for a delicious vegetarian alternative.

In Morocco, food is more than sustenance; it’s a communal experience. Rfissa, traditionally served at gatherings like the birth of a child, exemplifies this as it’s meant to be shared from a communal platter. In this recipe, the shredded flatbread (often msemen or trid) serves as the base, soaking up every bit of the spiced broth, creating a rich, hearty, and satisfying dish.

I love how this recipe brings together simple ingredients like lentils, onions, and a handful of spices, and transforms them into something deeply satisfying. It’s the kind of dish that fills your kitchen with warmth and your home with the fragrance of Morocco.

Let’s dive into the recipe!

Ingredients

For the bread (Msemen or Trid):

• 2 cups all-purpose flour
• 1 cup fine semolina (Semolina gives the bread its unique texture, making it slightly chewy yet soft.)
• 1/2 teaspoon salt
• 1/4 cup vegetable oil (plus extra for shaping and frying)
• 1 cup warm water (or as needed)

For the lentils and broth:

• 1 1/2 cups brown lentils (soaked for 30 minutes)
• 2 large onions, thinly sliced
• 3 tablespoons olive oil
• 1/2 teaspoon saffron threads (Soaked in a tablespoon of warm water to release its color and flavor.)
• 1/2 teaspoon ground ginger
• 1 teaspoon turmeric powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon (adds a gentle warmth that balances the earthiness of the lentils)
• Salt to taste
• 4 cups vegetable broth (or water)
• 1 tablespoon fenugreek seeds (soaked for a few hours or overnight; they give the dish a distinct flavor.)
• Fresh cilantro and parsley (optional garnish)

Instructions

Step 1: Prepare the Msemen (or Trid) Flatbread

The msemen, or trid, is a crucial component of Rfissa. This flatbread is what sets this dish apart from many other stews or tagines. It soaks up the broth and adds a delightful texture that elevates the dish.

1. Make the dough:
   In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 cup of fine semolina, and 1/2 teaspoon of salt. Slowly add 1 cup of warm water, a little at a time, while kneading the dough. The goal here is to achieve a soft, elastic dough. This can take around 8-10 minutes of kneading. If the dough feels too dry, you can add a little more water; if too wet, dust it with a bit of flour. Once you have a smooth dough, cover it with a damp cloth and let it rest for 15-20 minutes. Resting allows the gluten to relax, making the dough easier to stretch later.
2. Shape the dough:
   After the dough has rested, divide it into small balls—about the size of a golf ball. Coat each ball lightly with vegetable oil to prevent sticking and drying out.
3. Flatten and stretch:
   On a well-oiled surface, take one dough ball and use your fingers to gently press and stretch it into a very thin circle. If you’re familiar with the technique, you can also lift the dough and use the backs of your hands to stretch it. You want the dough to be almost translucent. Don’t worry if it tears slightly; that’s normal.
4. Fry the flatbread:
   Heat a skillet or flat griddle over medium heat and add a small amount of vegetable oil. Once hot, gently lay the stretched dough onto the skillet. Fry each side for about 2-3 minutes, or until golden brown and crispy. Repeat with the remaining dough balls, and keep the cooked msemen warm under a clean kitchen towel.

Step 2: Cook the Lentils and Broth

This step is where the magic happens. The broth is infused with a fragrant blend of Moroccan spices, and the lentils bring a hearty, earthy quality that makes this dish so satisfying.

1. Sauté the onions:
   In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the thinly sliced onions and sauté for about 8-10 minutes, until they’re soft and translucent. The sweetness of the onions will balance the earthiness of the lentils and the robustness of the spices.
2. Add the spices:
   Once the onions are ready, it’s time to add your spices. Stir in the 1/2 teaspoon of saffron (with its soaking liquid), 1/2 teaspoon ground ginger, 1 teaspoon turmeric powder, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon. Cook the spices with the onions for 1-2 minutes, allowing the flavors to bloom. You’ll notice a fragrant aroma filling the kitchen as the spices toast lightly in the oil.
3. Add the lentils and fenugreek:
   Drain the soaked 1 1/2 cups of lentils and the 1 tablespoon of soaked fenugreek seeds, then add them to the pot. Stir everything together so that the lentils are well-coated with the spiced onion mixture.
4. Simmer the broth:
   Pour in 4 cups of vegetable broth (or water), and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the lentils simmer gently for 30-40 minutes. The lentils should become tender, and the broth should thicken slightly as it cooks. Stir occasionally and check the liquid level—add more water if necessary to maintain a broth-like consistency.

Step 3: Assemble the Rfissa

Now that your msemen is ready and the lentils have cooked in their aromatic broth, it’s time to bring everything together.

1. Shred the msemen:
   Using your hands, shred the msemen or trid flatbread into bite-sized pieces and arrange them on a large serving platter. This shredded bread forms the base of the dish, soaking up all of the rich, flavorful broth.
2. Ladle the lentils and broth:
   Spoon the lentils, onions, and broth over the shredded bread, ensuring that every piece of msemen is generously soaked with the broth. The beauty of Rfissa is how the bread absorbs the sauce, becoming soft but still retaining a slight chew from the semolina.
3. Garnish and serve:
   If desired, garnish the dish with freshly chopped cilantro and parsley. Serve Rfissa hot, preferably as a communal dish where everyone gathers around the table, sharing from the same platter—a perfect reflection of Moroccan hospitality.

Tips and Variations

1. Cooking Msemen in Advance:
   Msemen can be made ahead of time and reheated just before serving. To keep them fresh, wrap them in a towel after cooking and store them in an airtight container. When you’re ready to serve, simply warm them in a dry skillet or in the oven.
2. Adjusting the Broth:
   Depending on how much liquid the msemen absorbs, you may want to adjust the consistency of your broth. If you prefer a soupier dish, add a bit more broth or water towards the end of cooking. If you like it thicker, reduce the liquid slightly by simmering uncovered for the last 10 minutes.
3. Spice Adjustments:
   Moroccan cuisine is all about balancing spices, but feel free to adjust the amounts to suit your palate. If you prefer more heat, a pinch of cayenne or chili flakes can add a nice kick.

Final Thoughts

Rfissa is a dish that is greater than the sum of its parts—layers of flavor, texture, and tradition come together to create something truly special. Whether you’re celebrating a family occasion or simply indulging in a hearty, comforting meal, this vegetarian version of Rfissa captures the essence of Moroccan cuisine. The soft, chewy msemen absorbs the fragrant broth, while the tender lentils and spiced onions bring depth and warmth to every bite.

So gather around the table, share this delightful dish with loved ones, and enjoy the simple pleasures of cooking from the heart.

Enjoy your Moroccan Rfissa!