227 – Rfissa with Rziza Recipe- PartII: How to make Rziza (Razzat Al Kadi)

Feb 25, 2015 | Breads, Poultry

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Ingredients :

  • 2 cups (240 grams) all-purpose flour
  • Warm water
  • 1/2 teaspoon salt
  • 1/2 cup melted butter mixed with 1/2 cup vegetable oil

Directions :

Step 1: Making the Dough
1- Place the flour in a very large clay pot (used to knead the dough) or a flat surface (working area).
2- Add warm water, little by little, while mixing with your hand until the flour is a bit wet and you can create a ball of dough (it should not be too wet).
3- Knead the dough with the palm of your hand, energetically, for 10 minutes until you get a smooth dough. You can also use a kneading machine. Add a little bit of warm water if needed – but the dough should not be wet, there should be enough liquid to put together the ingredients and be able to knead them into a smooth dough.
4- Place the salt on the working station, and knead the dough over it until the salt it well integrated. Keep kneading energetically for another 5 minutes.
5- At the end you will get a very malleable smooth dough that you can shape into a thick tube.
6- Cover the dough with a plastic wrap and let it rest for at least 30 minutes.

Step 2: Shaping the Rziza
1- To shape the dough, you need to prepare the ½ cup of melted butter mixed with ½ cup vegetable oil.
2- Cover your hand with the butter mixture and brush it over the dough. Take the dough tube and pass it along your palms (from the left hand to the right hand) to make it thinner.
3- Keep passing the dough between both hands while pressing on it and stretching it to make the tube of dough thinner until it becomes like a thread (the width of a medium thick noodle). 4- Brush the dough with the melted butter and oil mixture form time to time. (watch the video to see how).
5- If the dough break it’s ok. Keep working it as separate portions.
6- Roll the threads around your hand to get a roll like a wool ball.  From time to time, brush with the butter oil mixture.
7- Put the dough ball down and flatten it a bit by gently pressing on it.
8- Cover the dough ball with a plastic wrap and let it rest for 20-30 minutes. If you are doing many pancakes, you will not have to wait much, because by the time you finish shaping the rest of the dough, the first dough balls would have had time to rest.

Step 3: Cooking the Rziza
1- After the dough rests, press it with you hands until it flattens into a disk shape.
2- Heat a heavy pan on high heat until it becomes hot.
3- Once the pan is hot, lower the heat to medium-high, and start cooking the pancakes. Brush the surface with a little bit of the butter oil mixture.
4- Cook the pancake on both sides until they become golden brown.
NOTE: the ingredients in this recipe will make you 1 Razzat al Kadi, for the Rfissa you will need at 4-5 pancakes.

Step 4: Plating the Rfissa
1- In a large plate, open the pancakes by spreading the dough threads (like noodles).
You should have a base of these dough noodles.
2- Place the chicken in the center, on top of the dough noodles, then pour the chicken sauce around.
3- Some people like fenugreek, you can remove it form the cheesecloth and use it to around the chicken.
4- Serve hot (both the pancakes and the chicken should be hot).
Bon Appetit!

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