Moroccan Kitchen: Moroccan Rfissa

Ingredients of broth

Large chicken, cut into pieces cleaned and soaked in salty water with some vinegar
4 onions cut into slices
1tsp salt
1tsp ground black pepper
1 teaspoon turmeric
1teaspoon of the Ras lhanout: Typically Moroccan mixture of more than 40 spices (you can make your own mix, using at least: cinnamon + cloves + nutmeg + cardamom + white pepper+ fenugreek + ginger)
1tsp ginger
4-6 cloves garlic, peeled
½ cup olive oil
1tbsp butter
1/4 cup fenugreek
1 cups of lentils
½ cup of dried beans,
2tbsp minced parsley and coriander
1.5 liters of water
Ingredients for flour tortillas:
2 cups white flour.
1 .5 cups warm water.
2 tsp yeast.
½ tsp salt

Instructions

Place the chicken with all these spices and oil in the pot, mix them well and let it soak for 15 minutes before cooking.
Put the pot on the stove and add onions and cook them for a while (try to give an estimate of how long to cook them, maybe until they are soft? or until they begin to turn brown or…?).
Add all the other ingredients and water and let cook for 35 minutes
At that time prepare the Trid (it’s like flour tortillas)
pull off pieces of dough to form small balls
– Mix dry ingredients in a large bowl.
– Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
– Knead the dough for a few minutes.
– Now you will pull off pieces of dough to form small balls and let them rest for at least 10 minutes, longer if you like.
Lay your tortilla on the hot comal
This is a good time to heat up the comal or a skillet. Set it at medium to high heat.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat till it becomes thin.
Lay your tortilla on the hot comal or skillet. It takes just a few seconds to cook. Flip to the other side.
When they are done, they should have lots of nice brown speckles. Place them in a towel to keep them warm longer.
tortillas cut in small pieces

Moroccan Kitchen