Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 60mg
