In a pot, combine the onions, lentils, fava beans, garlic, oil, water, and the mentioned spices, then add the clarified butter and chicken. Mix everything well, let it sit for ten minutes, then add the parsley bunch. Turn on the heat to low, sauté slightly, then add enough water and let it cook.

For the dough, take a bowl and combine the all-purpose flour and semolina flour, then add salt and mix with tap water without kneading. Wrap in plastic wrap for 15 minutes, then shape into small apricot-sized balls. Place them on a greased tray, grease the tops, and let them sit for ten minutes. Roll them out into thin circles.

Heat a heavy skillet, sprinkle with oil, and place the first circle until it firms up slightly, then flip it and place the second circle on top. Continue until all the dough balls are used. Place them in plastic wrap, then tear them into small pieces by hand and steam them in a steamer for ten minutes.

Place them in a large bowl or dish, then pour the prepared broth over the trid or rfissa as desired. Garnish with boiled eggs and dates, then serve hot.