Serves 6-8 people, with fresh Cholla to scoop up the sauce
Ingredients for the cutlets:
800g white fish fillets, diced to 1/2cm cubes
The flesh (no skin) of 2 large burnt aubergines*
1 finely chopped purple onion
A bunch of fresh coriander, chopped
½ green chilli, finely chopped
3 Tbs of olive oil
½ loaf of brioche bread (without the crust), quickly soaked in water, and then strained
1 ½ tsp of sweet paprika
½ tsp of smoked paprika
1 tsp of ground cumin
Salt and pepper to taste
- Burnt Aubergines: literaly: rest them whole directly on the hob flame, turning occasionally, till they are soft and all the skin is charred
Ingredients for the chraimeh sauce:
¼ cup of oil
3 Tbs of Pilpelchuma
1 Tbs ground cumin
8 tsp tomato paste
1 litre water
Juice from ½ a lemon
To make the cutlets:
Blitz the burnt aubergine flesh to a smooth paste
Mix with the rest of the ingredients, and kneed well (to form protein bonds, like when making dough, otherwise the cutlets won’t stay intact)
Cover and set aside for half an hour
To make the Chraimeh sauce:
Heat the Pilpelchuma with the oil in a large, wide, pot
Add the tomato paste, all the spices, and ½ cup of water, and mix
Let this reduce a little, then add the rest of the water, and the lemon juice, bring to a boil, and season to taste (boil to reduce it further if the taste isn’t strong enough).
To construct the dish:
Wet your hands, and form culets / patties of about 6cm across and 1/2cm thick from the fish & aubergine mix
Place them gently in the sauce, on a low flame
Cook for about 10 minutes, covered.
Serve with Cholla / other soft white bread / Pitta!
Credit: Recipe from HaShulhan website: hachulchan.co.il
