The Mothers’ Meal: Rfisa
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I have two very dear Moroccan friends who have been some of my closest friends as an adult. When we lived in Washington DC one of them prepared this dish one evening. I had never eaten it in Morocco and later learned my husband doesn’t like it so my mother in law never made it when we were there. For a long time I never even attempted to make rfisa because I thought it was very time intensive and I knew that MarocBaba wouldn’t eat it, and I certainly didn’t need to eat an entire platter myself.
The boys had been bothering me to make msemmen for them for weeks and finally I broke down and made a huge batch. As I was cooking them I thought it would be the perfect time to take on rfisa.
I am so glad I did because it was enjoyed by everyone! I omitted the one ingredient that is the characteristic spice of this dish – fenugreek. I was sure that was the culprit of previous bad experiences. This dish is customarily served to women to help push labor along or to post-partum mothers to increase milk production. It is the fenugreek that helps with those things, but since no one in our house was looking for that effect I felt safe leaving it out!
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