Rfissa

Prepare the Chicken Stew

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onions and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the ground ginger, turmeric, cinnamon, black pepper, salt, and saffron (if using). Stir well to combine.

Add the chicken pieces to the pot and brown on all sides, about 5-7 minutes.

Pour in the chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes.

Add Lentils and Raisins

Add the rinsed lentils and raisins to the pot.

Continue to simmer for another 30 minutes, or until the lentils are tender and the chicken is cooked through.

Stir in the chopped cilantro and parsley.

Adjust seasoning if needed.

Prepare the Msemen

In a large bowl, mix the flour, semolina, and salt.

Gradually add warm water, mixing until a soft dough forms.

Knead the dough for about 5 minutes, then cover with a damp cloth and let it rest for 30 minutes.

Divide the dough into small balls (about the size of a golf ball).

On a lightly floured surface, roll each ball into a thin, round flatbread.

Heat a skillet over medium heat and cook each flatbread for about 1-2 minutes on each side, until golden brown.

Brush with melted butter while still warm.

Serve

Tear the msemen into pieces and place them in a serving dish.

Spoon the chicken stew over the msemen.