The rfissa, also called trid, is a Moroccan dish cooked in all parts of the kingdom, based on msemmen (Maghrebi pancake), a broth of onions, ginger, coriander, saffron, ras el hanout and the essential fenugreek (halba in Arabic) which gives it its unique flavor. It is accompanied by pigeon, but this meat can be replaced by chicken. This dish has remained for centuries in Moroccan traditions.
This Moroccan specialty is also often prepared for a birth to allow the mother to regain her strength. Indeed, it would promote the rise of breast milk because rfissa is very nourishing and satiates quickly.
This tradition is probably related to the use of fenugreek to promote lactation, even if this medicinal property has been refuted scientifically.
