Chraime is a spicy fish dish with roots in North African Jewish cuisine, particularly among Libyan and Tunisian communities. The dish features white fish simmered in a flavorful sauce made with garlic, cumin, paprika, and chili peppers. Often served on Shabbat and holidays, chraime is known for its bold, aromatic flavors.
Making Chraime:
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Traditions and Heritage of Chraime
Chraime
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Frequently Asked Questions
What is Chraime?
Chraime is a spicy North African fish dish, popular in Jewish cuisine, especially among Sephardic Jews. It's typically made with white fish like sea bass or cod, cooked in a flavorful tomato-based sauce with garlic, cumin, paprika, and chili peppers.
Is Chraime served on Shabbat?
Yes, Chraime is a traditional Shabbat dish in many Sephardic Jewish households. Its rich, spicy flavors make it a festive addition to the Friday night meal, and it's often served as an appetizer or main course.
What type of fish is best for Chraime?
Firm white fish like sea bass, cod, halibut, or tilapia work best for Chraime as they hold up well in the sauce. Some versions use whole small fish, while others use fillets.
How spicy is Chraime supposed to be?
The spice level can vary based on personal preference. Traditional Chraime has a noticeable kick from chili peppers or harissa, but you can adjust the amount of spice to make it milder. The heat should complement rather than overpower the other flavors.
What do you serve with Chraime?
Chraime is commonly served with crusty bread to soak up the sauce, or over rice or couscous. In some traditions, it's accompanied by salads or other vegetable sides as part of a larger meal.
