How to prepare the traditional Moroccan meal "Rafisa"

The traditional Moroccan meal "Rafisa" 

Rafisa is a type of porridge that characterizes the menu of the traditional Moroccan dish. Rafisa is one of the most popular dishes consumed, especially in cold and temperate times. Other name porridge Origin Morocco Type Food Modification Value Property Sub-class of (P279) Wikidata Heat Serving Hot Main Ingredients Loaf Chicken or pigeon Egg. Rafisa is a family dish par excellence, as it is prepared on family and religious occasions and feasts, or what is termed in Morocco as “Zerda”. The preparation of the meal is particularly related to the occasion of childbirth, as it is prepared for newborn women, as it contains useful healthy milk-producing ingredients such as fenugreek, lentils and special spices called masakhan. This dish contains important nutrients, which help the body gain immunity against colds./ It is provided with various mineral salts present in its cooked ingredients, as it is a main food for women during the postpartum period, as is customary according to Moroccan traditions. Al-Rafisa includes fenugreek, lentils and a spice mixture known as “Ras El-Hanout” or “Al-Masakhan”, which heats the body, because of its great importance for women, during the postpartum period, as it helps to clean the uterus of a postpartum woman, and “Ras El Hanout” is one of the richest of these ingredients. In the Maghreb

Moroccan Rafisa with chicken

Ingredients

Mesaman dough:

• 1 kilogram wheat flour
• ¼ kg white flour to ½ kg
• 1 cup oil
• ¼ teaspoon salt
• ¼ cup water

broth:

• 1 kg shredded chicken
• 2 large onions
• 1 large head of garlic
• ½ bunch parsley
• ½ bunch coriander
• 2 cups lentils
• 6 cloves garlic, peeled
• 1 small olive oil cup
• 1 tablespoon of ghee
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon turmeric
• 1 cup fenugreek
• 1 teaspoon ras el hanout
• ½ teaspoon ginger
• 1 teaspoon saffron
• 2 liters of water

How to prepare:

1. In a fattened urban pot. Mix wheat flour and white flour, then salt and water gradually, while kneading constantly until you get a soft dough.
2. Make balls of the dough and grease them with oil, then flatten each two balls and make smaller balls again.
3. Lay each circle on top of the other, then press the edges to make a single dough.
4. Put a little oil on the circles, then roll them out to get a thin and transparent sheet.
5. Fry the msemen circles on a low heat after spraying the pan with oil. Then raise it after it is cooked on both sides.
6. Repeat the process until the quantity runs out. In the fattening and cut them with scissors after separating them from some.
7. In a bowl, add the chopped onion, olive oil, spices, ghee and garlic. Mix them well, then add the chicken and mix again. Then cover the bowl and put it in the fridge.
8. In a saucepan over the fire, put the marinated chicken and leave it to simmer, turning the chicken every 10 minutes. Then add the fenugreek, lentils, head of garlic with its peel, salt, spices, ghee, olive oil, then leave the mixture to cook.
9. Add the onion slices, then add the water, parsley, coriander. Put the pot for 60 minutes on the fire until maturity.
10. Distribute the msemen slices in a plate. Then put the chicken pieces, then the broth, then the lentils, onions, fenugreek and garlic. Serve it straight away.