Samke Harra is a show-stopping dish that’s surprisingly easy to prepare. The combination of flaky fish with a zesty, nutty topping makes it stand out from everyday seafood recipes. It’s naturally gluten-free, packed with heart-healthy ingredients, and can be served warm or at room temperature. Whether you’re cooking for guests or making a weeknight meal, this dish delivers big flavor with minimal fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole white fish (like sea bass or snapper) or fish fillets
Olive oil
Garlic
Fresh cilantro
Lemon juice
Ground coriander
Ground cumin
Crushed red pepper or fresh chili
Walnuts
Tahini (optional)
Salt
Black pepper
Directions
Preheat oven to 375°F (190°C). Clean and pat dry your fish. Season it inside and out with salt and pepper.
Drizzle with olive oil and bake whole (or fillets) on a parchment-lined tray for 20–30 minutes, depending on thickness.
While the fish is baking, prepare the spicy topping:
In a skillet, heat olive oil over medium heat. Add minced garlic and chopped cilantro, and sauté until fragrant.
Stir in chopped walnuts, crushed red pepper, lemon juice, coriander, and cumin. Cook for a few more minutes until combined.
Optional: add tahini for extra creaminess and depth.
Once the fish is done, top it with the spicy walnut-cilantro mixture.
Serve warm or at room temperature with lemon wedges and fresh herbs.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Mild Version: Use less chili or omit the red pepper for a less spicy topping.
Fillet-Friendly: Make with skinless fillets for quicker cooking and easier serving.
Nut-Free: Replace walnuts with sunflower seeds or omit entirely.
Tahini Twist: Add tahini to the topping for a creamy, nutty flavor.
Grilled Option: Grill the fish instead of baking for a smoky touch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place fish in a baking dish, cover with foil, and warm in a 300°F (150°C) oven until heated through. Avoid microwaving to preserve the texture and flavor of the fish and topping.
FAQs
What type of fish is best for Samke Harra?
White fish like sea bass, snapper, or haddock works well. Choose something firm and mild in flavor.
Can I make this dish with fish fillets instead of a whole fish?
Yes, fillets are a great alternative and easier to serve. Just adjust cooking time based on thickness.
How spicy is Samke Harra?
It has a noticeable kick, but you can adjust the heat by controlling the amount of chili used.
What can I serve with Samke Harra?
It pairs well with rice, roasted vegetables, or a fresh salad.
Is it necessary to use walnuts?
Walnuts add texture and richness, but you can substitute or skip them if needed.
Can I make the topping ahead of time?
Yes, the walnut-spice mixture can be made a day in advance and stored in the fridge.
Can this dish be served cold?
Yes, it’s commonly served at room temperature, making it great for buffets or picnics.
What herbs go best with Samke Harra?
Fresh cilantro and parsley are traditional, but mint or dill can also be used.
Is this dish gluten-free?
Yes, as long as no bread or gluten-containing sides are added.
Can I freeze leftovers?
It’s best enjoyed fresh, but you can freeze for up to 1 month. Reheat gently in the oven for best results.
Conclusion
Samke Harra is a bold and memorable dish that showcases the rich flavors of Lebanese cuisine. With its spicy walnut topping and tender, flaky fish, it’s perfect for special occasions or whenever you want to impress with minimal effort. Serve it with simple sides and enjoy a taste of the Mediterranean at home.
Samke Harra is a Lebanese spicy fish dish made with baked or grilled white fish topped with a bold walnut, chili, and herb mixture. Originating from Tripoli, it’s a flavorful and satisfying dish often served at gatherings or special meals.
Ingredients
1 whole white fish (such as sea bass or snapper) or 4 fish fillets
3 tbsp olive oil, plus extra for drizzling
4 cloves garlic, minced
1 bunch fresh cilantro, chopped
2 tbsp lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp crushed red pepper or 1 small fresh chili, chopped
1/2 cup chopped walnuts
2 tbsp tahini (optional)
Salt, to taste
Black pepper, to taste
Lemon wedges and fresh herbs for garnish
Instructions
Preheat oven to 375°F (190°C). Clean and pat dry the fish. Season inside and out with salt and pepper.
Place the fish on a parchment-lined baking tray, drizzle with olive oil, and bake for 20–30 minutes depending on thickness, until the fish is cooked through and flakes easily.
While the fish is baking, heat 3 tbsp olive oil in a skillet over medium heat.
Add minced garlic and chopped cilantro. Sauté until fragrant, about 2–3 minutes.
Stir in chopped walnuts, crushed red pepper, lemon juice, coriander, and cumin. Cook for 2–3 more minutes until well combined.
If desired, stir in tahini for added creaminess and flavor.
Once the fish is done, remove it from the oven and spoon the spicy walnut-cilantro topping over the fish.
Garnish with fresh herbs and lemon wedges.
Serve warm or at room temperature with your choice of side dishes.
Notes
Use less chili for a milder version.Fillets work well and are easier to serve.Walnuts can be replaced with sunflower seeds or omitted for a nut-free version.Tahini adds creaminess but is optional.Pairs well with rice, salad, or roasted vegetables.
