Chraime is a spicy North African fish stew and a popular Sephardic recipe during Rosh Hashanah, Passover, and Shabbat. This vegan version highlights cauliflower, stewed until tender, studded with plump and juicy golden raisins. Drizzled with date syrup, this sweet and spicy tomato-based stew is a great weeknight meal. Cauliflower takes on the flavor (and color) of the vibrant spices, making it a stunning centerpiece for your meal. Serve the chraime over couscous, rice, or quinoa or with Sesame Seed Malawach.
A common dish among Mizrahi and Sephardic Jews, chraime is often served for Friday night Shabbat dinner, Rosh Hashanah, and Passover. It is typically made with a whitefish poached in a tomato broth and is packed with aromatic spices. The word chraime has roots in the Arabic word meaning “hot.” In Sephardic families, chraime is often served in lieu of gefilte fish during Passover.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- ½ medium white onion, cut into ½-inch pieces
- 3 garlic cloves, finely chopped
- 3 tablespoons tomato paste
- 4 teaspoons smoked paprika
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon red chili flakes
- ¼ teaspoon sea salt
- Juice of 1 lemon (about 2 tablespoons)
- ½ cup canned diced tomatoes
- 1¼ cups vegetable broth, low-sodium if preferred
- ½ cup golden raisins
- 1 small head cauliflower, cut into 6 wedges (if using a large cauliflower, cut into 8 wedges)
- 2 teaspoons date syrup or maple syrup
- ½ cup chopped fresh cilantro, for serving
- Cooked couscous or rice, for serving
Method:
- Heat the olive oil in a deep skillet over medium heat. Add the onion and cook until it begins to soften, 5 to 6 minutes.
- Add the garlic, tomato paste, smoked paprika, turmeric, coriander, cumin, ginger, cinnamon, chili flakes, and salt, stir until combined, and cook for 2 to 3 minutes.
- Pour in the lemon juice, canned tomatoes, broth, and raisins and stir to combine.
- Place the cauliflower in the pan, cut side down in a single layer. Bring the liquid to a boil, decrease the heat to a simmer, cover, and cook until the cauliflower is tender, 15 to 20 minutes.
- Drizzle with the date syrup and garnish with the cilantro. Serve with cooked couscous or rice.
* Note: Store in an airtight container in the fridge for up to 5 days. Reheat in a pan, oven, or microwave until warmed through.
* Variations: Substitute chopped dried apricots or figs instead of raisins. Looking for more protein? Add a can of drained and rinsed chickpeas along with the canned tomatoes and/or crumble some feta cheese on top
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