Tastes of Israel & Overseas: Moroccan-Inspired Chraime for Shabbat

by Aaron Poris, Senior Associate, Israel & Overseas

Few dishes say Shabbat like Moroccan Jewish Chraime. Tender white fish is gently simmered in a rich tomato sauce infused with garlic, paprika, cumin, turmeric, and fresh cilantro. This recipe calls for tilapia (although cod was used in the pictured example) for an easy, family-friendly take on the Israeli Mizrahi classic, with a medium-plus spice level from hot paprika, Aleppo pepper, fresh jalapeño, and a pinch of red pepper flakes. The result is a vibrant, comforting dish that’s even better when made ahead, with plenty of sauce for soaking up with fresh challah.

Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes

INGREDIENTS

Fish

• 6 tilapia fillets (6-7 oz each), or another type of white fish (cod, haddock, halibut, sea bass, or snapper)
• Kosher salt
• Fresh black pepper

Sauce

• ¼ cup extra virgin olive oil
• 1 large onion, finely diced
• 8 garlic cloves, thinly sliced
• 1 red bell pepper, sliced into strips
• 2 Tbsp tomato paste
• 1 (14 oz) can crushed tomatoes
• 1 cup water or fish stock

Spices and Additions

• 2 Tbsp sweet paprika
• 1½ tsp hot paprika
• 1 tsp Aleppo pepper
• ½ to 1 tsp crushed red pepper flakes (adjust to taste)
• 2 tsp ground cumin
• ½ tsp turmeric
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp sugar or honey (to balance acidity)
• 1 jalapeño or serrano pepper, sliced
• ½ bunch cilantro, chopped
• Juice of ½ lemon
• Thin lemon slices for garnish (optional)

INSTRUCTIONS

1. Build the Sauce

1. Heat the olive oil over medium heat in a wide sauté pan or Dutch oven.
2. Cook:
   • Onion for 6-8 minutes
   • Add garlic and cook for 1 minute
   • Add bell pepper and jalapeño and cook for another 3 minutes
3. Stir in the tomato paste and all spices. Cook for 1 minute.
4. Add the crushed tomatoes and water.
5. Bring to a gentle simmer and cook for about 15 minutes, until the sauce thickens slightly.

Adjust to taste with additional salt, paprika, or tomato paste.

2. Cook the Fish

1. Season the tilapia lightly with salt and pepper.
2. Nestle the fillets into the sauce in a single layer.
3. Spoon sauce over the tops of the fillets.
4. Cover and simmer gently for 12-15 minutes.

DON’T BOIL HARD. Tilapia cooks quickly and can fall apart.

3. Finish

1. Turn off the heat.
2. Stir in the cilantro and lemon juice.
3. Let the dish rest for at least 10 minutes before serving. The flavor will continue to develop as it sits.

4. SPECIAL SHABBAT TIP!

The dish actually tastes even better after resting for several hours or overnight. Reheat gently over low heat and serve warm or at room temperature.