Chraimeh
Chraimeh is sweet, spicy, and delicious. As gefilte fish is to Ashkenazic tradition, Chraimeh is to the Sephardic tradition. Ingredients 1lb of fish filets 1 onion 1 roasted red pepper (Option to use 1-2 cups of harissa sauce instead) 2 tomatoes 1 hot pepper (optional, but recommended) A few parsley sprigs, finely chopped 3 cloves of garlic 1½ tbsp of lemon juice 1 cup of water Olive oil 1 tbsp Cumin 1 tsp Paprika Salt and pepper
Tisha B’Av This holiday is the commemoration of the destruction of the first and second temples in 586 BCE and 70 CE, and other tragedies related to the Jewish people before, during, and after the destruction of the temples. A minor holiday, there are no foods closely associated with it. Some Jews fast during Tisha B’Av. In a nine-day mourning period of the destruction of the temple leading up to the holiday, it is customary not to eat meat or drink wine, so I’ve paired this near Chraimeh, a delicious fish dish, and lentil soup. Chraimeh is great for Pesach, but would work well for Tisha B’Av, or any day, as well!
Instructions 1. Preheat an oven to broil. Put the pepper in the oven, with a sheet pan underneath to catch any juices that flow over. Broil the pepper for 15-20 minutes, or until the outside of the pepper is wrinkly and soft on the inside. 2. Take the pepper out of the oven, let cool. Then, peel the skin off the pepper, take out the seeds, and dice finely. 3. Heat cumin and paprika in a pan for a minute. 4. Add olive oil and diced onions, turning heat to medium-low, sautéing onions until they are very tender. 5. Dice the tomato and hot pepper. Add tomato, red pepper, hot pepper, lemon juice, and water to the onion mixture. Bring to a boil, then reduce to a simmer. 6. Simmer for several minutes. Add the fish and cook for 7-8 minutes, or until wellcooked. (Alternatively, you can cook the fish in the oven with a dash of olive oil and a scoop of sauce on each filet, if you want to keep the fish and sauce separate). 7. Add salt and pepper to taste, and garnish with parsley. 8. Serve with rice, couscous, or bread. For Pesach, I served this dish with riced cauliflower and an apio sauce.
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