Rfissa

Rfissa
I’m sure that you are going to enjoy this recipe tremendously, although it is very difficult to prepare, it is worth every minute you spend on it.
It is also a very traditional one in Morocco, and if you have the chance to visit this country, why not visit to the old medina of Fez and taste it for yourself.
Ingredients:
Ingredients
  • Rfissa (that’s about 20 to 25 pancakes):
  • 500 g flour
  • 1 tablespoon salt
  • 250 ml of lukewarm water
  • Stuffing:
  • 1 chicken, cut into pieces
  • 6 grated onions
  • Pinch of saffron
  • Teaspoon pepper
  • Salt
  • 100g butter
  • 1 cinnamon stick
  • Powdered sugar and cinnamon for sprinkling
Instructions
  1. Preparation:
  2. Rfissa: Place the flour in a large shallow dish and add salt
  3. Mix by pouring water slowly and work the dough for about 20 minutes (it should be softer than when preparing bread)
  4. Oil the entire surface of the dish and make small balls of dough
  5. Take each ball and spread it by flattening to get a piece of dough the size of a sheet of paper and a very thin as well
  6. Heat a frying pan and cook each side of the sheet of dough without it becoming crisp. Repeat the process for the other dough balls
  7. Filling: Cut the chicken into 4 pieces and place in a pot
  8. Add the onions, butter, salt, cinnamon and saffron. Cook, covered, stirring occasionally. Add water as needed during cooking
  9. When the chicken is cooked, remove the pieces from the pot and let the onion sauce reduce and water to evaporate
  10. Then return the chicken to the pot and simmer for a few minutes, stirring, then remove from the heat
  11. Mounting: In a large bowl, place chopped trid leaves (cooked dough sheets). Place chicken on top and pour the sauce all over
  12. You can also use chopped Moroccan pancakes or pita bread instead of the trid, but it will not give you the same results and tastes.

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