top of page
Writer's picturebrkt-ברקט

Head Of The Fish - Chraime

On Rosh Hashanah it is customary to eat fish - and especially the head of fish because it represents the head of the year, a new beginning, a new chance to do better. I don't fancy a fish head sitting on my Rosh Hashanah Seder plate so I've decided to make חריימה (chraime) - a very spicy Moroccan Jewish Shabbat dish.


This is not regular fare for us but on RH we are supposed to "taste" from the variety of foods, from all the species, and to eat special dishes. Tonight this will be the spicy element in our mostly savory and sweet meal.


BT's Spicy, But Not Fire-Alarm Chraime


Ingredients:

1 whole fish firm fleshed fish

2 tablespoons olive oil

1 cubanelle pepper

1 red chili

1 jalapeño or 1 dry ancho chili

4 cloves garlic

1 teaspoon smoky paprika

1 teaspoon ground cumin

3 small tomatoes

2 tablespoons tomato paste

1 teaspoon sugar

1/8 teaspoon cloves

1 teaspoon salt

ground black pepper

1/2 lemon

1/2 cup water


Directions:

Roast cubanelle pepper over open flame until skin is blackened

Place roasted pepper in plastic bag and let cool for 2 minutes

Using your palms, rub pepper to remove loose outer skin and char and stem

Reserve

Repeat process with red chili

Cut tomatoes in half and place in baking dish

Roast at 400 F. (200 C.) for 10-12 minutes

Blend roasted pepper, roasted chili, tomatoes, jalapeño, garlic, salt and tablespoon olive oil

Reserve

Add paprika, cloves and cumin to fry pan and toast over high flame for 30-40 seconds

Reduce flame to medium low and add tablespoon olive oil

Mix oil into spices

Add pepper/tomato blend to pan

Add tomato paste, lemon juice and water

Reduce heat to low and cook 5 minutes

Reserve

Taste for salt, pepper and heat

If more spice is required - serve with sliced fresh chilis on top

Two ways to do fish:

Roast or grill whole fish and serve on top of heated chraime - less spicy

Place whole fish in chraime and bake at 400 F. (200 C.) for 45 minutes - spicy


Enjoy! !בתיאבון

















1 Comment


victorisaactaranto
Jan 04, 2021

It was perfectly smokey

Like
bottom of page