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Chraimeh

This dish (the pronunciation needs a slightly guttural ‘hraiy’ sound!) is now hugely popular in Israel as a legacy of the population of Algerian Jews who moved there in the 1950s. It’s a rich sauce with a spectacular colour, made from roasted peppers, spices and garlic and can be enjoyed hot or at room temperature.

15 mins

1 hr

3/5

Also works a treat with: Green beans for a veg/vegan version
Tomato paste in place of fresh tomatoes

Book: How to be a Mezze Legend (p108)

Goes great with: Plain Rice & Plain Bulgur (p154), Shepherd's Salad (p62)

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This dish (the pronunciation needs a slightly guttural ‘hraiy’ sound!) is now hugely popular in Israel as a legacy of the population of Algerian Jews who moved there in the 1950s. It’s a rich sauce with a spectacular colour, made from roasted peppers, spices and garlic and can be enjoyed hot or at room temperature.

Click here to read all about our spice travels to research different recipes!

Recipe

15 mins

1 hr

3/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Chicken

Main Ingredient

Fish/Seafood

Main Ingredient

Tomatoes/Peppers

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Rich

Meal Taste

Tangy

Origin

Popular Style

Middle Eastern

Country

Israel

  • 4 firm-fleshed white fish fillets or skinless chicken breasts
  • 2 red peppers or use pre-roasted red peppers from a jar (and skip the grilling stage)
  • 3 tomatoes
  • 4 cloves of garlic
  • 1 red chilli (optional)
  • 1 tsp sugar
  • 1 tbsp vinegar (white wine or cider vinegar is best)

How to be a Mezze Legend

How to be a Mezze Legend

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