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By Tal Smith

Published 2014

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Chraime is, without a doubt, a special-occasion dish. It’s red, it’s hot, there’s a hint of sweetness from the slowly sautéed onions and at the same time it’s spicy. Everyone in my family has their own version of chraime–our aunt’s is more saucy; our gran’s is stronger–and I don’t know if it’s because our mom’s chraime was what we ate growing up, but for me hers is the best! On Friday nights we have it with kitka bread for dunking in the sauce–the best way to eat it–on Passover (when there’