The word chraime has roots in an Arabic word meaning hot.
Served over couscous, rice or quinoa, this sweet and spicy tomato-based stew is a great weeknight meal.
Excerpted from Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine, by Micah Siva.
Photo:Micah Siva
Copyright 2024 by Micah Siva.
Published by The Collective Book Studio.
Micah Siva
When I was growing up, the kitchen island was the hub of our home.
Their penchant for travel took us on our first family trip to Israel when I was 12.
We stayed with our cousin, Yossi, in Tel Aviv.
The stew classically features white fish (either whole or in fillets) in a spicy tomato broth.
But in my version of chraime, I forgo the fish for one of my favorite vegetablescauliflower.
Sometimes, for added protein, Ill add a can of chickpeas or cubes of tofu.
The fragrant stew is often served on Friday evenings for Shabbat, the Jewish day of rest.
I think its delicious anytimeI especially like to let it bubble away while a loaf of challah bakes.
Leaving core intact, cut the cauliflower into 6 wedges.
Heat oil in a large skillet over medium heat.
Add onion; cook, stirring occasionally, until it begins to soften, 5 to 6 minutes.
Add broth, tomatoes, raisins and lemon juice; stir to combine.
Arrange the cauliflower wedges in the pan in a single layer; bring to a boil.
Drizzle with date (or maple) syrup and sprinkle with cilantro before serving.
To make ahead
Refrigerate for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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