Best 2 Haraimi Libyan Spicy Friday Night Fish Recipes
Embark on a culinary journey to Libya and discover the tantalizing flavors of Haraimi, a traditional spicy fish dish that takes center stage on Friday nights. Prepared with a blend of aromatic spices, fresh herbs, and tender fish, Haraimi is a delightful symphony of flavors that embodies the essence of Libyan cuisine. Accompanying this main course are an array of enticing side dishes, each adding its own unique touch to the feast. From the tangy and refreshing tomato salad, to the creamy and flavorful mashed potatoes, to the crispy and golden fried eggplant, these accompaniments elevate the Haraimi experience to new heights. Get ready to indulge in a culinary adventure that will leave your taste buds craving for more.
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LIBYAN AHARAIMI (FISH IN TOMATO SAUCE)
Traditionally this Libyan Jewish dish is made with tomato paste, water and fish steaks, and served on holidays like Rosh Hashana. This twist on the classic uses the last of the summer tomatoes, reducing their purée into a thick, concentrated gravy. A few added spices make for a tangy sauce in which to poach sea bass or other fish fillets. Be careful to cook the fish just until slightly firm and flaky to ensure it stays tender. Serve it as an appetizer, as Libyans do, or as a main course. A simple bulgur pilaf makes a nice accompaniment.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 1h
Yield 4 main course servings or 8 appetizer servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees. Roast the bell peppers on a foil-lined baking sheet, turning every 10 minutes or so, until tender and charred, 40 to 45 minutes. Transfer peppers to a paper bag, seal tightly and let steam, 5 minutes. Peel the bell peppers, then remove the stems and seeds. Slice lengthwise into 1/2-inch strips; set aside.
- While the bell peppers roast, blanch the tomatoes: Add enough water to come two-thirds up the side of a large, lidded Dutch oven or pot and bring to a boil. Score the bottom of each tomato lightly with an X. Once the water boils, cook the tomatoes until the skin splits, 1 to 2 minutes, working in batches if necessary. Remove with a slotted spoon and set aside until cool enough to handle. Using your fingers, peel the tomatoes, discarding the skin and stems. Purée the tomatoes in a food processor.
- Rinse and dry the pot, then warm the oil over medium heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and chile and cook, stirring frequently, 1 to 2 minutes.
- Pour the tomato purée into the pot, then add the cumin, caraway, cinnamon, salt and sugar, if using, and stir to combine. Simmer over medium-low, uncovered, stirring occasionally, until the sauce is reduced by half, about 30 minutes. Season to taste with salt. (Tomato sauce can be prepared one day in advance.)
- Slip the fish into the warm sauce in a single layer and simmer, covered, until the fish is just cooked and feels firm to the touch, 5 to 8 minutes. Remove the pot from heat and carefully spoon some of the sauce onto a serving platter. Using two spatulas, gently transfer each piece of fish to the platter; spoon sauce around the fillets or serve additional sauce on the side. Lay the sliced bell pepper over each piece of fish, then sprinkle with the cilantro and parsley and squeeze with 1 or 2 lemon wedges. Serve hot or at room temperature, with remaining lemon wedges and harissa, if using.
HRAIMEH (SPICY LIBYAN FISH)
Make and share this Hraimeh (Spicy Libyan Fish) recipe from Food.com.
Provided by Jewpanese cook
Categories African
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix oil, water, lemon juice, tomato puree, garlic, salt and spices.
- Pour into a wide shallow pan and simmer for 10 minutes.
- Add the fish and turn it over on both sides so it absorbs the sauce. Cover and cook on a low heat for 15 minutes.
- Sprinkle with parsley or coriander and serve.
Nutrition Facts : Calories 311.7, Fat 17.4, SaturatedFat 3.2, Cholesterol 53.2, Sodium 102.1, Carbohydrate 4.6, Fiber 1, Sugar 1.4, Protein 33.5
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the taste of your Haraimi will be. Choose high-quality fish and vegetables, and make sure they are fresh before cooking.
- Don't overcook the fish: Fish is a delicate protein, and it can easily be overcooked. Cook the fish just until it is opaque and flakes easily with a fork.
- Use a variety of spices: The spices are what give Haraimi its unique flavor. Don't be afraid to experiment with different combinations of spices to find one that you like.
- Serve Haraimi with rice or bread: Haraimi is traditionally served with rice or bread. The rice or bread will help to soak up the delicious sauce.
- Enjoy Haraimi with friends and family: Haraimi is a great dish to share with friends and family. It is a delicious and festive dish that is perfect for any occasion.
Conclusion:
Haraimi is a delicious and flavorful Libyan fish dish that is perfect for a special occasion. It is made with a variety of spices and vegetables, and it is served with rice or bread. Haraimi is a great dish to try if you are looking for something new and exciting to cook.
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