Chraime Recipe: A Spicy Moroccan Fish Delight
This Chraime Fish Recipe reflects the vibrant North African influence, particularly from Morocco, Tunisia, Algeria, and Egypt.
Jews have lived in diverse countries for over 2,000 years, embracing local customs and cuisines. Each region introduced us to unique culinary styles and bold flavors.
Early Jewish Immigrants to Yavne’el in the Galilee
Since Israel’s establishment in 1948, Jewish communities from North Africa have enriched Israeli cuisine.
This Chraime Recipe brings those bold, spicy flavors to your kitchen, showcasing the cultural fusion we cherish.
Living in Israel, I’ve learned to cook incredible dishes like Chraime from my neighbors. This Moroccan fish dish, with its rich tomato sauce, is a perfect example of North African culinary heritage.
Learn more about the Jews of Morocco and try this Chraime Fish Recipe for a taste of North Africa!
Chraime Fish Recipe Ingredients
- 1/3 cup Galilee Green Olive Oil
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- ½ tablespoon hot paprika (adjust to taste)
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1 cup water
- 4 white fish fillets (e.g., cod or tilapia)
- 1 chopped bunch fresh cilantro (or parsley for those who prefer a milder flavor)
How to Make Chraime Fish Recipe
- Preheat your oven to 350°F (180°C).
- Mix garlic, sweet paprika, hot paprika, cumin, tomato paste, water, and Galilee Green Olive Oil to create the sauce.
- Pour the sauce into an oblong baking dish.
- Place fish fillets in a single layer and coat them with the spicy sauce.
- Sprinkle chopped cilantro or parsley over the fish.
- Bake uncovered for 30–35 minutes, depending on fillet thickness.
- Serve the fish generously coated with the flavorful sauce.
- Serves 4.
This Chraime Recipe is a crowd-pleaser, bursting with bold flavors. Share it with friends and family for a true taste of Morocco. Enjoy!
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