Rfissa

Rfissa is a traditional Moroccan dish that combines layers of flaky flatbread with a savory lentil and vegetable stew, all infused with aromatic spices. This vegan version is hearty, flavorful, and perfect for a comforting lunch.

Ingredients

• Whole wheat flour - 200 grams
• Warm water - 100 ml
• Salt - 1 teaspoon
• Green lentils - 100 grams
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Fresh cilantro - for garnish

Steps

1. In a mixing bowl, combine whole wheat flour and salt. Gradually add warm water while kneading until a smooth dough forms. Let it rest for 30 minutes.
2. In a pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. Stir in the cumin, coriander, turmeric, and paprika. Cook for another 2 minutes until fragrant.
4. Add the diced carrots and zucchini to the pot, and sauté for 5 minutes.
5. Add the green lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes until lentils are tender.
6. While the stew is simmering, divide the rested dough into two equal portions. Roll out each portion into thin circles.
7. Cook the flatbreads on a hot skillet for about 2-3 minutes on each side until golden and cooked through.
8. Once the stew is ready, adjust seasoning if needed. Serve the lentil and vegetable stew over the flatbread, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 75 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils.
• High in fiber, promoting digestive health.

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