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Chraimeh
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Chraimeh

Chraimeh

This dish (the pronunciation needs a slightly guttural ‘hraiy’ sound!) is now hugely popular in Israel as a legacy of the population of Algerian Jews who moved there in the 1950s. It’s a rich sauce with a spectacular colour, made from roasted peppers, spices and garlic and can be enjoyed hot or at room temperature.

To make this recipe, you'll need:

BIBER BLEND: 3 tsp

KAMMUN BLEND: 3 tsp

QARFA BLEND: tsp

SUMAK BLEND: tsp

Need the blends?

A complete set of Mezze Legend Blend Refills

A complete set of Mezze Legend Blend Refills

£13.96
Description
More Info

Book: How to Be a Mezze Legend

Page number: 108

Effort: Medium effort

Serves: 4

Prep: 15 mins

Cook: 1 hour
Shopping List

  • 4 firm-fleshed white fish fillets or skinless chicken breasts
  • 2 red peppers or use pre-roasted red peppers from a jar (and skip the grilling stage)
  • 3 tomatoes
  • 4 cloves of garlic
  • 1 red chilli (optional)
  • 1 tsp sugar
  • 1 tbsp vinegar (white wine or cider vinegar is best)
Blends Needed

BIBER BLEND: 3 tsp

KAMMUN BLEND: 3 tsp

QARFA BLEND: tsp

SUMAK BLEND: tsp
Goes Great With
Also Works a Treat With
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R
Richard Banks

Loved Chraimeh! Made with chicken, rather than fish. The grilled pepper sauce (with chilli of course) was sublime and made a lovely red colour. Sauce came out a bit thick but still lovely.