This Rfissa recipe is a family recipe. It is prepared to celebrate the starting of the month of Mayu, which is the fifth month of the Berber or rustic calender, that corresponds to May 14th.

This recipe has been transmitted from my great grandmother (God save her soul) to my grandmother (her daughter in law, God save her soul) that used to make it for the whole family. I kept the habit of making it every year like a kind of a ritual, a celebration. Thanks mom for transmitting the recipe.




  • In a large bowl, combine semolina with salt then add olive oil and mix well until semolina is wet.
  • Add warm warm, progressively and knead until the water is completely absorbed.
  • Knead the dough for 10 minutes, then cover with a humid tea towel and allow to rest for at least 30 minutes.
  • Cut the dough into 6 or 7 equal balls.
  • Don’t grease your hands. Don’t crease the work surface.
  • Spread the first ball using a rolling pin until it’s thin enough.
  • Brush the dough with ghee.
  • Make a square out of the dough by folding it in one direction, then the other.
  • Cover the dough square and repeat with remaining dough.
  • Heat a large pan over medium heat.
  • Press gently the dough square until it’s ½ cm thick.
  • Place the bread in the pan for about 3 minutes on each side, until brown spots start to form.
  • While it’s still hot, shred the bread into layers.
  • Crumble the layers into small pieces, the size of a raisin or smaller. Some like also to cut it using cissors. This step is easier when the bread is still warm.
  • Repeat with the remaining dough.
  • Sift the small bread crumbs.
  • Bring the milk to a boil and melt in the sugar.
  • Pour the hot milk over the rfissa and mix until well absorbed.
  • Add the cut dates and the melted butter and mix well.
  • Serve warm.