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Haraimi (Fish Poached in Spicy Paprika and Tomato Gravy)
Tender white fish steaks simmered in an intensely fiery, crimson sauce enriched with caraway, cumin, garlic, and sweet paprika.
The story
Originating among coastal Tripolitanian communities and deeply rooted in Libyan-Jewish heritage, Haraimi is traditionally prepared as the centerpiece for Friday evening Sabbath meals. Cooked in wide, shallow pans, the sauce relies on blooming heavy quantities of ground caraway (karwiya) and hot paprika in generous olive oil before any liquid is introduced. Unlike Maghrebi fish tagines, genuine Haraimi never contains onions, deriving its entire aromatic foundation from slow-cooked garlic paste and concentrated tomato reduction.
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