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  • 6 - 8
  • Easy
  • Pescatarian
  • 10 minutes
  • 20 minutes

Growing up in Israel, Rosh Hashana was always celebrated together with many family friends, all Israeli, that didn’t have their own families around to celebrate with. My parents were always the one’s hosting the big Chagim (Jewish holidays) and it was always made to be a special occasion. This chraime was one of the traditional dishes my mom would cook for the occasion.


  • 1 onion, finely diced
  • 2 T vegetable oil
  • 1 head garlic, crushed
  • 2 T lemon juice
  • 2 T sweet paprika
  • 130 g tomato paste
  • 2 cups water
  • 1 t sugar
  • 1 kg salmon or yellowtail, filleted and skin removed
  • 1/2 t ground cumin
  • 1/2 t chilli powder (or 1 red chilli, chopped)
  • crusty bread, for serving

Cooking Instructions

1. Fry the onion in the oil until soft and translucent.
2. Mix the garlic, lemon juice and paprika, then add it to the onions. Add the tomato paste and cook for a further few minutes. Add the water and sugar and cook for about 15 minutes.
3. Cut the salmon into 150 g pieces and cook in the sauce for about 10 minutes, or until the fish is just cooked through. Turn the heat off and sprinkle over the cumin and chilli . Serve the fish warm or at room temperature with some extra sauce and crusty bread.

Cook’s note: You can soak the fish in lemon juice overnight for a better flavour.

Find more recipes for Jewish holidays here.

Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Tal Smith Recipe by: Tal Smith
View all recipes

Tal Smith is the owner of Sababa, a middle-Eastern deli and restaurant in Cape Town.

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