Chraimeh (Libyan-Israeli Spicy Tomato Sauce)

Chraimeh is a bold, garlicky tomato sauce built on North African spices, brought to Israel by Libyan Jewish immigrants and now a fixture at Sephardic Shabbat and holiday tables, especially over fish. It is punchy with cumin, caraway, and a good hit of chile. Ladle it over pan-seared fish or serve alongside crusty bread.

Ingredients

• 1/4 cup olive oil
• 8 cloves garlic, roughly chopped
• 2 tablespoons sweet paprika
• 1 tablespoon ground cumin
• 1 teaspoon ground caraway
• 1/2 to 1 teaspoon cayenne pepper, to taste
• 1 can (15 oz) tomato sauce
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• Salt, to taste

Instructions

1. Bloom the garlic
   Heat the olive oil in a saucepan over medium-low heat and cook the garlic for 2-3 minutes, until fragrant but not browned.
2. Toast the spices
   Stir in the paprika, cumin, caraway, and cayenne, and cook 30 seconds until fragrant.
3. Add the tomato
   Pour in the tomato sauce and water, stirring to combine.
4. Simmer
   Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
5. Season
   Stir in the lemon juice, sugar, and salt to taste.
6. Serve
   Use immediately to poach or top fish, or cool and refrigerate for later use.

Chraimeh keeps well in the fridge for up to five days, and the flavor deepens overnight.