Rfissa

Slow-cooked chicken (or sometimes pigeon) with lentils, onion, fenugreek, ras el hanout, saffron, and ginger, served on a bed of shredded msemen or trid (layered, lightly fermented North African flatbreads torn into small pieces) that absorb the spiced broth. Traditional postpartum food in Morocco: restorative, deeply savoury, gently spiced, but increasingly served as a celebration dish. The signature is fenugreek, the bitter-savoury seed that gives rfissa its characteristic depth distinct from any other North African preparation.