Rfissa is a traditional Tunisian recipe, generally presented with dates.
It is prepared to celebrate the beginning of the month of Mayou and the starting of the harvesting season. Mayu is the fifth month of the Berber or rustic calender, that corresponds to May 14th.
- 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.