Ḥarāime

Ḥarāime, also known as chraime, is a spicy tomato-based fish stew from North Africa. Its name comes from an Arabic word meaning "hot", and it is now one of the most recognisable dishes of the North African Jewish kitchen.

History

According to the sources, the dish is particularly associated with Libya, where the version known today took shape. Its name derives from the Arabic word for "hot", which reflects the character of a tomato sauce seasoned with strong spices, in which the fish is cooked.

Its wider spread is linked to the emigration of Libyan Jews to Israel. Those who settled there brought the recipe with them and made it popular among the Israeli population, so that it is now regarded as part of the country's culinary identity.

Culture

For Jewish communities, chraime has a ritual and festive role. It is traditionally eaten on Erev Shabbat, when the week's main meal takes centre stage, and it also appears at Rosh Hashanah and at the Passover Seder. Its presence on these occasions makes it a dish of family memory and of continuity across generations of emigrants.