​The Ultimate Comfort Dish: Shredded Crepes with Savory Chicken & Lentils

​Rfissa is one of Morocco’s most traditional and aromatic dishes. It features a base of shredded Trid (paper-thin pastry) soaked in a rich, saffron-scented broth with chicken, lentils, and fenugreek.

🛒 Ingredients

🍗 The Chicken: 1 whole chicken (preferably free-range/Beldi) marinated in 🫚 Ginger, 🟡 Turmeric, 🥢 Saffron, 🧂 Salt, and ⚫ Black Pepper.
​🧅 The Broth: Plenty of Onions (sliced), 🫘 Lentils, 🌿 Fenugreek (Halba), 🧄 Garlic (whole heads), and 🧈 Smen (preserved butter).
​🏺 The Spices: Ras El Hanout (Moroccan spice blend), 🥢 Saffron threads, and 🫒 Olive oil.
​🥞 The Base (Trid): 🌾 Fine semolina and flour dough, stretched and cooked into translucent layers.
​🥚 Garnish: Hard-boiled eggs and 🥨 Fried almonds (optional).

​👨‍🍳 Preparation in 4 Detailed Steps

1. Marinating & Searing the Chicken 🍗
   ​Start by marinating the chicken in a blend of Moroccan spices (ginger, turmeric, saffron, and smen). In a large pot, sauté the sliced onions 🧅 with olive oil 🫒 and the marinated chicken. Let it sear until the onions become translucent and the chicken starts to absorb the deep golden color of the spices.

2. Preparing the Trid (The Pastry Base) 🥞
   ​While the chicken begins its journey, prepare the Trid. Divide the elastic dough into tiny balls and stretch them over a hot griddle until they are as thin as paper and translucent. Once cooked, stack them and hand-shred them into small, uneven pieces. This “shredded bed” is what makes Rfissa unique and capable of soaking up the delicious broth.

​3. Simmering the Aromatic Broth 🍲
​To the pot, add the lentils 🫘, fenugreek 🌿, and the whole heads of garlic 🧄. Tie a bundle of fresh coriander and parsley and drop it in. Cover everything with plenty of water and let it simmer slowly. The goal is a rich, concentrated broth where the flavors of Ras El Hanout 🏺 and the chicken merge into a savory masterpiece.

​4. The Assembly & Final “Seqi” 🥣
​This is the moment of truth! Place the shredded Trid in a large communal clay dish (Gasaa). Arrange the tender chicken in the center and top it with the lentils and caramelized onions. Slowly pour the piping hot broth over the pastry until every piece is saturated. Decorate with the cooked garlic heads 🧄, hard-boiled eggs 🥚, and maybe some almonds for a royal touch.