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rfissa


I enjoy the way making rfissa feels in my hands. The process starts off cool and full of so many textures that then transform to smoothness and warmth. I receive such an energy boost from rfissa and hope that you do too.

There is a breakfast rfissa and a dinner rfissa, both rooted in Moroccan tradition. This recipe was taught to me by my sister-in-law who has taken me under her wing to teach me all things Darija and Moroccan living.



There’s a few things going on at a time that could seem overwhelming at first, but once you get the hang of it, it can be really therapeutic.

I encourage you to do as much as you can with your hands and intuition - skipping utensils and perfect measurements. I think it makes the experience more playful. The measurements are here just for guidance, it’s okay if you use more or less!




Ingredients

2 cups water

1 yellow onion

1 cup semolina

1/2 cup bulgur wheat

1-2 tablespoons za’atar blend

1-2 tablespoons olive oil

1 teaspoon ghee or butter

1/2 teaspoon salt

1/2 teaspoon sugar


Materials

mixing bowl

medium or large sized frying pan

small pot

knife

cutting tray

serving plate

spatula


Method

Mix semolina, salt, and sugar in your mixing bowl. Soak in 1 cup of water and place aside.

Warm the frying pan with ghee. As it’s warming up, cut the onion into small pieces and place in the frying pan. Caramelise the onion or cook until translucent.

Place the remaining cup of water in the pot. Once boiling add your bulgur and cook until the onions are ready.

Once the onions are cooked, spread them onto your serving plate and place the za’atar blend on top. Keep the frying pan on low heat.

Drain the bulgur. Re-use this water either for your plants or for when you need to cook next with water.

Mix the bulgur in with your semolina. They should create a medium-consistency paste.

Place the paste onto the frying pan creating a flat cake the size of the pan and cook on medium-low heat for 8 minutes. Then flip with your spatula and cook for 8 minutes.

Once it’s finished, place on top of your onions and za’atar blend. With the spatula, cut the bread into pieces and mix all together. Drizzle olive oil all over.

Enjoy warm with sweetened mint tea. Eat this with your hands for improved digestion.






This breakfast meal is a great way to get in many vitamins, protein, and health benefits in one sitting.

Bulgur promotes heart health and weight loss, and supports healthy blood sugar control,  digestion and gut health

Semolina contains a high amount of protein, fibre, b vitamins, iron, and magnesium.

Ghee improves blood circulation and brain cell activity, reduces oxidative stress, and builds immunity.


Bessaha wa raha