Best 2 Hraimeh Spicy Libyan Fish Recipes
Hraimeh, pronounced "hra-ee-meh," is a traditional Libyan dish that tantalizes taste buds with its bold flavors and vibrant colors. This spicy fish stew is a culinary gem that has been passed down through generations, holding a special place in Libyan cuisine.
**Main Recipe: Hraimeh (Spicy Libyan Fish)**
This recipe is the heart of the article, guiding you through the steps of creating an authentic Hraimeh. It begins with selecting fresh, firm fish, typically a white-fleshed variety like cod, grouper, or sea bass. The fish is then coated in a fragrant blend of spices, including cumin, coriander, paprika, and chili powder, before being seared and set aside.
The aromatic broth is where the magic happens. Tomatoes, bell peppers, onions, and garlic form the base, simmered together until they meld their flavors. A generous amount of harissa paste, a North African chili paste, brings a fiery kick, while ground cumin and coriander add depth and warmth.
Once the broth is ready, the seared fish is gently nestled in, allowing it to absorb the vibrant flavors. As it simmers, the fish flakes beautifully, releasing its delicate essence into the broth. A squeeze of lemon juice brightens the dish, balancing the richness of the spices.
**Additional Recipe Variations:**
- **Hraimeh with Shellfish:** This variation adds a medley of seafood treasures to the Hraimeh. Shrimp, mussels, and clams are tossed into the pot, infusing the broth with their briny sweetness.
- **Vegetarian Hraimeh:** For a plant-based twist, this recipe swaps the fish for hearty vegetables. Eggplant, zucchini, and potatoes take center stage, absorbing the spicy tomato broth and creating a satisfying vegetarian stew.
- **Hraimeh with Rice:** This version transforms Hraimeh into a complete meal by incorporating fluffy rice. The rice is cooked separately, then layered on top of the spicy fish stew, creating a comforting and flavorful combination.
With its vibrant flavors and rich history, Hraimeh is a culinary journey that will transport your taste buds to the heart of Libya. Whether you prefer the classic fish version or explore the delightful variations, this dish is sure to leave a lasting impression.
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.
HARAIMI - LIBYAN SPICY FRIDAY NIGHT FISH
From Celtnet - my son-in-law's favourite. I have posted a separate recipe for Kamoon Hoot the spice mix.
Provided by Wendys Kitchen
Categories African
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
- Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
- Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
- Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
- Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.
- Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
- Copyright © celtnet.
Nutrition Facts : Calories 89.8, Fat 6.9, SaturatedFat 1, Sodium 372.1, Carbohydrate 7.2, Fiber 1.4, Sugar 3.6, Protein 1.1
Tips:
- Use fresh, firm fish: This will ensure that the fish holds up well in the cooking process and doesn't fall apart.
- Don't overcook the fish: Hraimeh is a quick-cooking dish, so it's important to not overcook the fish or it will become tough and dry. Just a few minutes per side is usually enough.
- Use a variety of spices: The spices in hraimeh are what give it its unique flavor. Be sure to use a variety of spices, including cumin, coriander, paprika, and cayenne pepper.
- Don't be afraid to adjust the heat level: Hraimeh can be made as mild or as spicy as you like. If you like it spicy, add more cayenne pepper or chili peppers. If you prefer a milder dish, reduce the amount of cayenne pepper or omit it altogether.
- Serve hraimeh with rice or couscous: Hraimeh is traditionally served with rice or couscous. The rice or couscous will help to soak up the delicious sauce.
Conclusion:
Hraimeh is a delicious and flavorful Libyan fish dish that is perfect for a quick and easy meal. With its vibrant spices and tender fish, hraimeh is sure to be a hit with your family and friends. So next time you're looking for a new and exciting fish recipe, give hraimeh a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
