Nope, that’s not a typo. Hraime is fish (usually sea fish) prepared in a thickish sauce called pilpelchuma, that originates in northern Africa, mainly Libya and Morocco. It has two great advantages: It’s really easy to make, and it’s really tasty.
You can make it in the traditional manner, which means spicy (read: HOT!), or you can prepare it without spice at all, as I usually do, because the girls in my family are not tremendous spice fans.
In Israeli cuisine, Hraime is considered a Mizrahi dish, which means it started out as a traditional dish prepared mainly by Jews originating from northern Africa, but it has now become so popular that it is loved by just about everyone in Israel. Traditionally, it is served as an appetizer before a Sabbath or holiday meal, but you can certainly serve it as a main dish as well.
This is a one-saucepan dish, which means it leaves a tiny clean up trail, and is perfect for those delicious camping meals prepared outdoors.
Give it a try when you're looking for a different fish recipe.
And be sure to have a nice, crisp baguette or perhaps some halla to mop up the sauce when you're done – some claim that the mopping operation is the best part of the meal.
These fish varieties will give excellent results: red snapper, sea bass, halibut and grouper (my personal favorite).
Makes 6 servings
For the pilpelchuma paste:
For the fish: