Photo by Judith Hausman Tangy chraimeh sauce reinvigorates leftovers. Tuna steaks, or a whole sea bass even, are wonderful and impressive simmered in chraimeh but here I’ve used it to grace and enhance some humble leftover salmon. I think it would improve leftover cooked shrimp, boneless chicken, boiled potatoes or tofu, too. In this version, I used a roasted red pepper from a jar, but tomato paste is more typical. In season, try a large, fresh, de-seeded tomato or a fresh, roasted red bell pepper and decrease the water a little. For a full meal, serve the dish with a salad of tender spring greens, such as arugula or mache, a cucumber salad or asparagus. Garnish the plate with slices of lemon and sprigs of cilantro. I added some minced preserved lemon to the sauce as well and reduced the salt. Adapted from Jerusalem (Ten Speed Press, 2012) by Yotam Ottolenghi & Sami Tamimi Servings: 4 INGREDIENTS In a food processor, whir all ingredients up to, and including, the roasted pepper or tomato paste to form a thick paste. Then, heat the oil in a sauté pan and cook the paste briefly, taking care not to burn it. Finally, add the remaining ingredients, and simmer briefly to thicken. 
Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City ‘burbs.
