Chraimeh is a traditional spicy sweet fish dish of the Jews of Tripoli. Jewish presence in Libya dates from the time of King Solomon and the first temple, Jews have lived in area consistently until WW2 when many of the community immigrated mainly to Israel and Rome. The traditional Chraimeh sauce has been combined with salmon in this recipe but can be used with any fish. On Rosh Hashana we ask God to bless us that we multiply as fish do.
- 1 side salmon
- 6 garlic cloves, roughly chopped
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/3 teaspoon cayenne
- 1 green chilli, roughly chopped
- 2 tablespoon sunflower oil
- 150 ml water
- 3 tablespoon tomato puree
- 2 teaspoon caster sugar
- 2 tablespoon lemon juice salt and pepper to taste coriander (optional)
Preheat oven to 180 degrees Celsius.
Prepare the salmon in a roasting tin.
In a small bowl mix together the garlic, paprika, cumin, cayenne, green chilli and oil. Use a hand blender to blitz into a thick paste.
Heat a small pan with a little bit of oil. Add the paste and fry for about 30 seconds, making sure not to burn the mixture. Add the water and tomato paste and stir well. Bring to a simmer and add the sugar and lemon juice and salt and pepper.
Pour the mixture over the salmon and bake covered for 30 minutes.
Serve with a chopped coriander garnish.
