🇲🇦 Moroccan

Fennel Rfissa

Name: Fennel Rfissa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 1 tbsp Fenugreek Seeds; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 750 ml Stock or Broth; 2 bulbs Fennel; 1 tsp Ras el Hanout; 4 Msemen Flatbread

🇲🇦 Moroccan

Rfissa — fennel and lentils ladled over shredded msemen, fenugreek-scented. 50 minutes of mostly hands-off cooking.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Fenugreek Seeds1 tbsp
Potato3 medium, cubed
Olive Oil2 tbsp
Carrot2, thickly sliced
Stock or Broth750 ml
Fennel2 bulbs
Ras el Hanout1 tsp
Msemen Flatbread4

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the fennel well on all sides — real colour means real flavour.
2
Lift the fennel out, soften the onion and garlic in the same pot, then add the ras el hanout.
3
Return the fennel, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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