Hello,
Today I share with you a traditional Moroccan dish called rfissa, a rich and tasty dish often prepared at a birth story to give strength to the new mom. The dish consists of thin sheets of msemens generously drizzled with a sauce with chicken and lentils, all well flavored ... a pure delight
ingredients:
The Msemens:
The recipe here (multiply the quantity by 3)
(Advice to save time, prepare and cut pancakes the day before)
Chicken Sauce:
1 farm chicken cut into pieces
2 onions
1 tsp ginger
1 tsp turmeric
Some saffron
1 tsp smen (clarified butter)
A bouquet of cilantro and parsley
Salt and pepper
Oil
The lenses :
1 small glass lenses
1 small handful of fenugreek
2 chicken broth ladles
preparation:
1 - In a pan, pour a good splash of oil and brown the chicken pieces with the onions cut into thin slices, add smen, spices, cilantro parsley and simmer a few minutes
2 - Cover with water and cook over medium heat regularly monitoring the amount of water (you need enough to cook the lentils and water the msemens)
3 - In a saucepan, place the lentils and fenugreek seeds cover with water, add salt a little and cook until half cooked. remove the cooking water and add 2 ladles of broth and simmer the chicken and cook until evaporation of water (it takes in everything from 20 to 25 minutes cooking)
4 - Before serving, heat the cut msemens either steam or a few seconds in the microwave
5 - In a large dish, place msemens, sprinkle with the broth (do too much or not enough), place the chicken pieces in the middle with onions and finish with lentils.
Today I share with you a traditional Moroccan dish called rfissa, a rich and tasty dish often prepared at a birth story to give strength to the new mom. The dish consists of thin sheets of msemens generously drizzled with a sauce with chicken and lentils, all well flavored ... a pure delight
ingredients:
The Msemens:
The recipe here (multiply the quantity by 3)
(Advice to save time, prepare and cut pancakes the day before)
Chicken Sauce:
1 farm chicken cut into pieces
2 onions
1 tsp ginger
1 tsp turmeric
Some saffron
1 tsp smen (clarified butter)
A bouquet of cilantro and parsley
Salt and pepper
Oil
The lenses :
1 small glass lenses
1 small handful of fenugreek
2 chicken broth ladles
preparation:
1 - In a pan, pour a good splash of oil and brown the chicken pieces with the onions cut into thin slices, add smen, spices, cilantro parsley and simmer a few minutes
2 - Cover with water and cook over medium heat regularly monitoring the amount of water (you need enough to cook the lentils and water the msemens)
3 - In a saucepan, place the lentils and fenugreek seeds cover with water, add salt a little and cook until half cooked. remove the cooking water and add 2 ladles of broth and simmer the chicken and cook until evaporation of water (it takes in everything from 20 to 25 minutes cooking)
4 - Before serving, heat the cut msemens either steam or a few seconds in the microwave
5 - In a large dish, place msemens, sprinkle with the broth (do too much or not enough), place the chicken pieces in the middle with onions and finish with lentils.
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