Chraimeh is a classic recipe from the Tunisian cuisine, and a favorite among Israelis of all origins. This dish is served on many holiday tables as a Mizrahi answer to gefilte fish…
Traditionally, the fish is cut to steaks, as the skin and bones add flavor to the sauce. But you can use fish fillet, if you prefer. Any firm fish can work here, even salmon. In Israel the preferred fish is carp. Yes, the one used for gefilte fish.
Tunisian fish in spicy sauce (chraimeh)
Course: Main courseCuisine: Tunisian, Jewish, IsraeliDifficulty: Easy4
servings30
minutesINGREDIENTS
⅓ cup corn, safflower or mild olive oil, plus more for frying
12 garlic cloves, chopped
2 tablespoons paprika
1 teaspoon caraway seeds
Chili pepper flakes, to taste
Kosher salt
3 tablespoons tomato paste
1 teaspoon sugar
1⅓ cups water at room temperature
4 fish steaks (or fillet, see note above), such as salmon, tilapia or red snapper
½ teaspoon white pepper
4 Serrano peppers (optional)
1 lemon
¼ cup chopped cilantro
DIRECTIONS
- Have all the ingredients ready. Put a wide pan (that can hold all the fish in one layer) on medium heat. Add oil, and when the oil is hot add garlic and sauté until garlic is transparent, stirring frequently, about 2 minutes. Add paprika, caraway seeds, chili flakes and 1½ teaspoons salt and cook for another minute. Add tomato paste, mix and cook for another minute. Add water, mix, bring to boil, cover, reduce heat to low simmer and cook for 5 minutes.
- Add the fish in one layer, sprinkle a little salt and white pepper on the fish and drizzle some of the sauce, cover the pan and cook on low simmer for 10-15 minutes until the fish is fully cooked (it depends on the thickness of the fish.) Let fish stand in the covered pan for 5 minutes before serving.
- While fish is cooking, fry whole Serrano peppers in a little oil in a small pan over medium-high heat until tender and a little bit charred. Set aside.
- Transfer fish and sauce to serving plates, drizzle with lemon juice and sprinkle with cilantro, and serve one Serrano pepper per person on the side.
I simply wanted to add a historical clarification : *Chraime* is not Tunisian but historically Moroccan.
Many Moroccan Jewish dishes are becoming popular across North Africa, as Moroccan cuisine is highly prized.
It is like Shakshouka, which originated in Morocco and was popularized in Israel by Moroccan Jews (who constitute the largest Jewish diaspora group in Israel). Shakshuka became so popular that it spread throughout the Middle East, sparking issues regarding culinary appropriation—even among other North African countries.
Shakshouka is essentially the egg-inclusive version of Moroccan *Taktouka* : when you add eggs to *Taktouka*, it becomes *Shakshouka*.
The term *Shakshouka* comes from Moroccan Tamazight (the Berber language).
It is therefore disheartening to see this culinary appropriation everywhere.
We must protect Moroccan cuisine by respecting the creative ingenuity of the Moroccan people—ingenuity that led to Moroccan cuisine being voted the best in the world in 2024 during a competition hosted by Gordon Ramsay.
Raising awareness is necessary.