Chraime is a traditional North African dish made with a fatty white fish cooked in filfel chuma, a spicy sauce commonly used in Libyan-Jewish cuisine. If you want to use a leaner fish, Lavi suggests grouper or sea bream.


Servings: 6


6 fillets of fresh fish
1 onion, chopped
4 tbsps tomato paste
8 garlic cloves, crushed
2 tbsps of hot paprika (sweet paprika can be used as a substitute)
1 tsp salt
1 tsp cumin
1 tsp ground caraway
½ cup olive oil
½ cup water
The juice of half of a lemon


Heat the oil in a medium-sized pot and then add the onion, crushed garlic, and paprika. After sautéing the onions lightly, add the tomato paste, cumin, ground caraway, and water. Stir and then let it simmer for about 10 minutes.

Add the fish fillets and let them cook for about 12 minutes. Spoon the sauce over the fish throughout the cooking process.

Once the fish is cooked through, transfer the fillets to a plate. Pour the lemon juice over the fish and serve with challah or another type of soft, white bread.

This recipe was provided courtesy of chef and caterer Shay Lavi.