Arabic recipesMain dishes
Samkeh Harra: Lebanese Baked Fish in Spicy Tahini, Coriander & Walnut Sauce
Samkeh Harra is the signature coastal fish dish of Tripoli and Beirut: flaky white fish fillets baked beneath a vibrant cooked sauce of sesame tahini, lemon juice, sizzled garlic, fresh and ground coriander, red chili and toasted walnuts, finished with golden pine nuts.
Also known as:Tripoli-style Lebanese spicy tahini fish (Samke Harra)Middle Eastern baked white fish with walnuts & cilantroLevantine festive fish fillet in lemon-tahini sauce
Servings4
Prep time20 min
Cook time30 min
Ingredients
Add ingredients to cart- 800 g firm white fish fillets (sea bass, sea bream, cod or halibut)
- Fish rub: 1 tsp Lebanese fish spice blend + 1/2 tsp cumin + juice of 1/2 lemon + 2 tbsp oil
- Tahini base: 120 g smooth sesame tahini + 80 ml fresh lemon juice + 120 ml cold water
- Aromatics: 4 crushed garlic cloves + 1 bunch chopped fresh cilantro + 1 tsp ground coriander
- 1 finely minced red chili pepper + 1 small finely diced onion
- 60 g coarsely chopped toasted walnut halves + 25 g toasted pine nuts + Arabic flatbread
Preparation Steps
- 1Pat the fish dry, rub with Lebanese fish spice, cumin, salt, lemon juice and oil, and bake at 200 °C for about 15 minutes until just opaque.
- 2Whisk the tahini with lemon juice, cold water and salt until smooth and pourable.
- 3Sweat the diced onion in a skillet until soft, then stir in garlic, minced chili, ground coriander, half the walnuts and most of the fresh cilantro for 2 minutes until fragrant.
- 4Lower the heat, pour in the lemon-tahini sauce, and stir gently for 2 to 3 minutes - adding a splash of water if thick - until warm and glossy.
- 5Spoon the spiced walnut-tahini sauce over the baked fish, return to the oven for 5 minutes, and scatter with remaining walnuts, toasted pine nuts and cilantro alongside flatbread.
