Traditional Moroccan Rfissa with Shredded Harcha and Lamb

Moroccan Rfissa: A Traditional Treat with Shredded Harcha and Lamb

Introduction

Rfissa, a cherished Moroccan dish, is a savory blend of tender lamb, shredded harcha, lentils, and aromatic spices. This hearty and flavorful stew is a staple dish for special occasions and celebrations.

Ingredients

• Meat: 1 kg lamb shoulder or lamb chops
• Harcha: 500 g semolina flour, 100 ml warm water, 1 teaspoon sugar, ½ teaspoon salt
• Vegetables: 1 onion (chopped), 2 carrots (sliced), 1 celery stalk (sliced)
• Legumes: 1 cup yellow lentils, 1 cup chickpeas (soaked overnight)
• Spices: 2 teaspoons ground ginger, 1 teaspoon ground turmeric, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon cinnamon, ¼ teaspoon black pepper
• Liquids: 1.5 liters chicken or lamb broth, 100 ml olive oil
• Garnishes: Fresh parsley, toasted almonds

Steps

1. Prepare the Harcha:

   • Combine flour, water, sugar, and salt in a bowl.
   • Knead into a firm dough, cover, and let rest for 30 minutes.
   • Divide the dough into small balls and roll them out thinly.
   • Cut the rolled-out dough into strips and fry in hot oil until golden brown.
   • Shred the fried harcha into thin strands.

2. Brown the Meat:

   • Heat olive oil in a large pot or Dutch oven.
   • Season the lamb with salt and pepper and brown on both sides over medium heat.
   • Remove the lamb from the pot and set aside.

3. Sauté the Vegetables:

• Add the chopped onion, carrots, and celery to the pot and sauté until softened.

4. Add Spices and Legumes:

   • Stir in the spices and cook for 1 minute, or until fragrant.
   • Add the lentils and chickpeas and cook for 5 minutes.

5. Combine Ingredients:

   • Return the lamb to the pot and add the chicken broth.
   • Bring to a boil, then reduce heat and simmer for 1 hour, or until the lamb is tender.

6. Add Harcha and Simmer:

• Stir in the shredded harcha and simmer for an additional 30 minutes, or until the harcha is softened and the stew has thickened.

7. Garnish and Serve:
   • Garnish with fresh parsley and toasted almonds.
   • Serve hot with additional harcha for dipping.

Tips

• Use lamb shoulder or leg for the best flavor and tenderness.
• Add a dash of saffron for extra depth of flavor.
• If the stew becomes too thick, add more chicken broth or water.
• Rfissa can be made ahead of time and reheated before serving.

FAQ

Q: What is the significance of harcha in Rfissa?
A: Harcha is a Moroccan flatbread that adds a unique texture and flavor to the stew. It is shredded and cooked in the stew, absorbing the broth and spices.

Q: Can you substitute beef or chicken for the lamb?
A: Yes, you can use beef or chicken, but the flavor will be slightly different. Beef may require a longer cooking time to become tender.

Q: How can I adjust the spiciness of the stew?
A: Adjust the amount of paprika and cumin to suit your taste. You can also add a pinch of cayenne pepper for extra heat.