This 13th-century Tuniso-Andalusian recipe is made with chickens — and, if you have some available, capons –, as well as salt, olive oil, pepper, coriander, onions, and chickpeas. The dough is made with semolina, and is folded and smeared with clarified butter (ghee), just like for making musamman. The pastry is cut into pieces which are put in the top pot of a couscoussier, with the chicken being in the lower chamber. When everything is done, the chicken pieces, onion, and chickpeas are put on top of the pastry, with the edges of the serving dish being lined with boiled eggs, olives, and preserved limes. A sprinkle of cinnamon and ginger, and voilà, it’s ready to tuck in!
The author explains that this recipe is a Tunisian speciality, especially in the capital Tunis, and that it is often made at celebrations. It is very similar, of course, to the modern Moroccan dish rfissa (رفيسة), though this is usually prepared with lentils.
