Rfissa

Method

Place the chicken in a large pot with onions, coriander, parsley, ginger, salt, pepper, turmeric and saffron threads. Add butter and water, then bring to a boil and simmer for about one hour until the chicken is tender. Remove the chicken, shred the meat finely, and return it to the broth along with the lentils and cooked chickpeas, simmering for a further 20 minutes until the lentils are soft. Tear the msemen pastry into bite-sized pieces and layer them in a deep serving dish, pouring the hot broth and meat mixture over the top. Garnish generously with toasted almonds and serve immediately whilst the pastry is still slightly crisp at the edges.