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Samkeh Harra
Lebanese Spicy Baked Fish
Samkeh Harra, a specialty from Tripoli, is a flavorful and aromatic baked fish dish featuring a spicy tahini sauce, fresh cilantro, and a delightful crunch from toasted pine nuts and walnuts. The 'harra' in the name signifies its characteristic spiciness.
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- 1.5 kg Whole white fish (such as sea bream, snapper, or cod)(Cleaned and scaled, with head and tail intact. Ask your fishmonger to score it deeply on both sides.)
- 150 g Tahini(Good quality tahini is essential for flavor.)
- 100 g Walnuts(Roughly chopped.)
- 50 g Pine nuts(For toasting.)
- 1 large bunch Fresh cilantro(About 2 cups, finely chopped, stems and leaves.)
- 4-6 cloves Garlic cloves(Minced.)
- 2-3 medium Fresh red chilies(Seeded and finely chopped (adjust to your spice preference). You can substitute with a pinch of red pepper flakes if fresh chilies are unavailable.)
- 60 ml Lemon juice(Freshly squeezed.)
- 60 ml Olive oil(Plus extra for drizzling.)
- 120-180 ml Water(To adjust sauce consistency.)
- to taste Salt
- to taste Black pepper
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- 1
Preheat your oven to 200°C (400°F). Rinse the whole fish inside and out and pat it thoroughly dry with paper towels. Season the cavity and the scored sides generously with salt and black pepper.
â±ïž 5 minutes - 2
Place the seasoned fish in a large baking dish or on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil. Bake for 15-20 minutes, or until the fish is starting to firm up and turn opaque but not fully cooked.
â±ïž 20 minutes - 3
While the fish is partially baking, prepare the sauce. In a medium bowl, whisk together the tahini, minced garlic, chopped cilantro, chopped chilies, lemon juice, and 60 ml of olive oil. Gradually whisk in the water, starting with 120 ml, until you achieve a smooth, pourable consistency similar to heavy cream. Season the sauce with salt and pepper to taste. It should be tangy, garlicky, and slightly spicy.
â±ïž 10 minutes - 4
Remove the partially baked fish from the oven. Carefully spoon and pour the tahini-cilantro sauce generously over the fish, ensuring it gets into the scored cuts. Gently spread the sauce to coat the top and sides.
â±ïž 5 minutes - 5
Return the fish to the oven and continue baking for another 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The sauce should be slightly golden and bubbling around the edges.
â±ïž 25 minutes - 6
While the fish is finishing, toast the nuts. In a small dry skillet over medium heat, toast the pine nuts and chopped walnuts for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them.
â±ïž 5 minutes - 7
Once the fish is cooked, remove it from the oven. Sprinkle the toasted pine nuts and walnuts generously over the top of the fish and sauce. Let it rest for 5 minutes before serving.
â±ïž 5 minutes - 8
Serve the Samkeh Harra hot, directly from the baking dish. It is traditionally served with rice, pita bread, and a fresh salad.
â±ïž N/A
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- â'Harra' means spicy in Arabic; adjust the chili quantity to your preference.
- âThis dish is a beloved specialty from the coastal city of Tripoli, Lebanon.
- âThe presentation is stunning, making it ideal for special occasions.
- âEnsure the fish is very dry before seasoning and baking to achieve a better texture.
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- For a quicker preparation, use firm white fish fillets instead of a whole fish. Adjust baking time accordingly.
- If you prefer a richer sauce, you can increase the amount of tahini slightly, but be mindful of its strong flavor.
- Add a pinch of cumin to the tahini sauce for an extra layer of flavor.