Chraimi is a Sephardic dish I’ve had at my aunt and uncle’s house on the occasion of many Jewish holidays. It’s a garlicky, tomatoey paste for spreading on your favorite protein. It works best on fish–especially salmon and tilapia, which I’ve used here–but I’ve also done this with tofu, and I’m sure you could use chicken as well. Thanks to my cousin Sharonie for the recipe. I’ve been eating this at her house for years, and always wondered how to make it!
Raw ingredients in the bowl
Make a paste!
Cook the onion until it’s translucent
Add the tomato paste…
…and you’re ready to spread it on your protein!
I’ve coated my tilapia with the chraimi
All baked and ready!
PhD Kitchen 