Name: Salmon steaks in chraimeh sauce
Yield: Serves 4
Cuisine: Libyan
Ingredients: ⅓ tsp ground cinnamon; ⅓ tsp cayenne; 1½ tsp ground cumin; salt and black pepper; 110 ml sunflower oil; 150 ml water; 1 green chilli, roughly chopped; 3 tbsp tomato purée; 3 tbsp plain flour; 1 tbsp caraway seeds, dry-toasted and freshly ground; 2 tbsp roughly chopped coriander; 4 salmon steaks, on the bone, about 950 g; 6 garlic cloves, roughly chopped; 2 tsp caster sugar; 2 tsp sweet paprika; 1 lemon, cut into four wedges, plus 2 tbsp lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

In Jerusalem, just as famous as gefilte fish is chraimeh, the ‘queen’ of all dishes for Tripolitan (Libyan) Jews. It is a must-feature for many Sephardim, just like its Ashkenazi counterpart, on Rosh Hashanah, Passover and often on Shabbat meal tables. Despite the obvious differences — gefilte is beige and sweet, chraimeh is red, hot and spicy — they are similar in one essential element. In both dishes the flavour of the fish is really irrelevant, it is merely a vehicle for the flavours of