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Chraime Recipe For Rosh Hashanah – Messianic Jewish Style

Introduction

When we gather at the Rosh Hashanah table, each dish carries meaning—a reminder that the Lord speaks not only through His Word but also through the work of our hands in the kitchen. In Chraime, a North African-style spicy fish stew, the symbolism of fish is powerful. In the Old Testament, fish often represent abundance and provision from God, as in the miraculous catch of fish in the Sea of Galilee (John 21:6). The psalmist declares, "You give them their food at the proper time" (Psalm 104:27), reminding us that every blessing comes from Him.

The sweet and tangy tomato sauce in Chraime can be enriched with honey, recalling "the land flowing with milk and honey" (Exodus 3:8). For Rosh Hashanah, this sweetness is more than taste—it is a prayer that the coming year will be rich in the goodness of the Lord, as we walk in the light of Yeshua.

Traditionally, Chraime is served as part of the Rosh Hashanah evening meal or during the second day’s lunch. It pairs beautifully with challah to soak up the fragrant sauce, and its warm spices make it a comforting yet celebratory dish to mark the start of a new year in faith.

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Recipe Summary Card

Recipe Title: Chraime – Spicy North African Fish Stew for Rosh Hashanah
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Pan Size / Cooking Vessel: Large sauté pan or Dutch oven
Difficulty Level: Moderate
Special Equipment: None

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Ingredients

(Use kosher-certified ingredients where applicable)

• 2 lbs (900 g) firm white fish fillets (cod, halibut, or sea bass), cut into 2–3 inch pieces

• 3 tbsp (45 ml) olive oil

• 1 large onion (200 g), finely chopped

• 4 garlic cloves (12 g), minced

• 1 tsp (2 g) ground cumin

• 1 tsp (2 g) sweet paprika

• ½ tsp (1 g) ground coriander

• ¼ tsp (0.5 g) cayenne pepper (adjust to taste)

• 1 can (28 oz / 800 g) crushed tomatoes

• 1 tbsp (15 g) tomato paste

• 1 ½ cups (360 ml) water or fish stock

• 2 tbsp (40 g) honey

• 1 medium lemon (50 ml juice), plus wedges for serving

• 1 tsp (5 g) salt, or to taste

• ½ tsp (2 g) black pepper

• 1 small bunch fresh cilantro (20 g), chopped, for garnish

Optional Variations:

• Gluten-free: No changes needed.

• Sugar-free: Replace honey with 2 tbsp monk fruit sweetener or erythritol.

• Dairy-free: Naturally dairy-free.

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Step-by-Step Directions

1. Prep the fish: Pat fish fillets dry with paper towels. Season lightly with salt and pepper.

2. Heat oil: In a large sauté pan or Dutch oven, heat olive oil over medium heat (350°F / 175°C).

3. Sauté aromatics: Add chopped onion and cook for 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute more.

4. Bloom spices: Stir in cumin, paprika, coriander, and cayenne. Cook 30 seconds until fragrant.

5. Make the sauce: Add crushed tomatoes, tomato paste, and water or stock. Stir in honey, lemon juice, salt, and black pepper. Bring to a gentle boil.

6. Simmer: Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.

7. Add fish: Gently nestle the fish pieces into the sauce in a single layer. Cover and cook for 8–10 minutes, or until fish flakes easily with a fork (internal temperature 145°F / 63°C).

8. Finish: Taste and adjust seasoning. Garnish with fresh cilantro.

9. Serve: Transfer to a serving dish, spooning sauce over the fish.

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Serving & Presentation

• Servings: 6 portions (about 5–6 oz / 140–170 g fish per person)

• Serve Chraime hot with fresh challah or gluten-free bread to soak up the sauce.

• Garnish with extra lemon wedges and a sprinkle of pomegranate seeds for festive color.

• Pair with side salads, roasted vegetables, or couscous (gluten-free if needed).

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Cooking Tips & Troubleshooting

• Maximize flavor: Bloom spices in oil before adding liquids—this deepens flavor.

• Fish too dry? Reduce cooking time; fish continues to cook off heat.

• Too spicy? Add more honey or a splash of pomegranate juice to balance heat.

• Kosher note: Use parve stock to keep dish meat-neutral for serving with dairy or meat meals.

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Dietary Adaptations

• Gluten-free: Ensure all condiments are certified gluten-free. Serve with GF bread, quinoa, or rice.

• Sugar-free / Low-sugar: Swap honey for natural sugar-free sweetener; adjust to taste.

• Dairy-free: Already compliant—no dairy in traditional recipe.

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Storage, Make-Ahead & Freezing

• Refrigerator: Store leftovers in airtight container up to 3 days.

• Freezer: Freeze cooled Chraime in freezer-safe container up to 2 months; thaw overnight in fridge.

• Reheating: Warm gently in covered pan over low heat to avoid drying fish.

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Closing Blessing & Scripture

"Taste and see that the LORD is good; blessed is the one who takes refuge in Him" (Psalm 34:8).
May your Rosh Hashanah be filled with the sweetness of His promises and the abundance of His provision in Yeshua.

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Printable Recipe Card

Chraime – Spicy North African Fish Stew for Rosh Hashanah
Prep: 15 min | Cook: 25 min | Total: 40 min | Servings: 6

Ingredients:

• 2 lbs (900 g) firm white fish, cut into chunks

• 3 tbsp olive oil

• 1 large onion, chopped

• 4 garlic cloves, minced

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp coriander

• ¼ tsp cayenne

• 28 oz (800 g) crushed tomatoes

• 1 tbsp tomato paste

• 1 ½ cups water or stock

• 2 tbsp honey

• Juice of 1 lemon

• Salt & pepper to taste

• Fresh cilantro, chopped

Instructions:

1. Heat oil; sauté onion 5 min. Add garlic, cook 1 min.

2. Stir in spices; cook 30 sec.

3. Add tomatoes, paste, stock, honey, lemon, salt, pepper. Simmer 10 min.

4. Nestle fish into sauce; cover and cook 8–10 min until flaky.

5. Garnish with cilantro; serve with challah or GF bread.

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Meta Description

A flavorful Messianic Jewish Chraime recipe for Rosh Hashanah, rich with biblical symbolism, spices, and the hope of a sweet new year in Yeshua.

Hashtags

#MessianicJewishCooking #RoshHashanah #Chraime #BiblicalFeastFood #SweetNewYear #Yeshua #JewishRecipes #BiblicalFood #HolyDayCooking #FaithAndFood