We like to make big dishes together on Sundays like most families do and today was no exception. This is a very simple recipe and can be made by even the newest cook. You start with the Msemn
2 cups all purpose flour
1 cup semolina flour
1 teaspoon of salt
1/2-3/4 cups water enough to form a soft dough and the dough pills away from the sides of the bowl easily
Rfissa
1 while organic, free range chicken
3 medium onions
1 cup of green lintels
Enough water to cover chicken between 4 and 6 cups
1 chicken bullion cube
Salt and pepper to taste
A pinch of saffron threads
1/2 teaspoon Moroccan saffron powder
1 teaspoon turmeric
1/2 teaspoon Moroccan 7 spice
1/4 cinnamon
Now to make the dough you place of of the dry ingredients in you stand mixer with the dough hook in place and add the water little by little until you get a soft dough ball that pulls away from the sides of the bowl. Let this run on low speed for 10 minutes. Remove Doug from bowl and let rest while starting the chicken. Place the chicken in a large pot with garlic and olive oil add onions lintels and spices. Let chicken cook for a couple of minutes then add the water and cover. Bring to boil then reduce heat and let simmer cover for 1 hour. Take the dough and pinch off about 2 inches at a time forming small balls brush with vegetable oil and melted butter, cover with wax paper and let rest for another 10 minutes. Get a large skillet warm on medium heat. Get a large place or serving platter and rub some oil on it and place the dough ball on it coat your hands with oil mixture and flatten ball until it is thin enough to almost see through. Carefully place this dough in the warmed skillet and cook on one side for 3-5 minutes then flip it and cook the other side the same. This bread will be crispy and golden brown. Let cool. Once rfissa is done cooking take the bread and tear it into to little prices in a large serving dish. Place chicken and sauce over bread prices and enjoy!! This is an amazing Moroccan dish that tastes as good as it looks.
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