“Chraime is home. When I miss my family, I cook chraime.” To Israeli-born Shay Lavi, chef-owner of The Third Space in Atlanta, Georgia, a bubbling skillet of the bright, earthy stewed fish is the best panacea for a wistful heart.
Chraime (the Arabic word for “hot,” pronounced hraiy-may), originated in Libya on the shores of the Mediterranean Sea where Jewish settlers lived for more than 3,000 years until just after World War II when they were forced into exile (see “Why Libyan Jews Enjoy Chraime from Afar” to learn more). At that time, Libyan Jews left for Israel and Italy, bringing the treasured dish with them, where it continues to be a meaningful part of their cuisine.
Growing up in Or-Yehuda, Israel, Lavi, whose father is from Libya, learned to make chraime from the matriarchs of his family. They gently braise whole white fish (fillets are common too) in tomato paste thinned with fish
