Rfissa with Quail
Welcome to my table! A luxurious take on the classic Rfissa, using delicate quails instead of chicken, rich with saffron and high-grade olive oil. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Quails
- Lentils
- Msemen/Trid
- Fenugreek
- Saffron
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Prepare the traditional broth.
Sear quails with saffron.
Steam shredded trid.
Serve combined.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Trust us, have a glass with this. It cuts the richness perfectly.
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