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Meknes Style Rfissa
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Ingredients
- Whole chicken2 kg / 4.5 lbs
- Onions1 lb
- ras el hanout3 tablespoons
- Black pepper1 tablespoon
- Ginger1 tablespoon
- Turmeric1 tablespoon
- Salt2 teaspoons
- cayenne pepper1 teaspoon (to taste)
- saffron threads1 teaspoon
- Olive Oil1/2 cup
- Tomatoes2 tomatoes (peeled)
- Garlic1 head (peeled)
- fresh parsley1 handful
- fresh cilantro1 handful
- dried za'atar2 teaspoons
- dried fliou2 teaspoons
- dried merseta2 teaspoons
- Fenugreek Seeds2-3 tablespoons
- tomato1 tomato (peeled and left whole)
- Lentils1/4 cup (picked through and rinsed)
- Smen1 teaspoon (optional)
- msemen1.5 batches (shredded)
- fried almonds1/2 cup (coarsely ground)
- Dates12-15 dates
- Hard-boiled eggs4-6 eggs
Allergens (inferred from ingredient names): eggs, nuts
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 38, fat 28, carbs 42, fiber 10, sugar 12
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: tasteofmaroc.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed