Lebanese
Samke Harra
A Tripoli-style Lebanese baked fish served with a sharp, spicy tahini sauce scented with garlic, coriander, chili, walnuts, and toasted pine nuts. It is traditionally eaten warm or at room temperature with lemon and bread.
Watch it madeSuha's Dishes · 9:07
Ingredients
- Whole sea bass or red snapper, cleaned and scaled1 small fish, about 700g
- Lemon juice4 tbsp
- Olive oil3 tbsp
- Fine sea salt1 tsp
- Black pepper1/4 tsp
- Tahini1/3 cup
- Cold water1/4 cup, plus more as needed
- Yellow onion, finely chopped1 small
- Garlic cloves, crushed3
- Fresh coriander leaves and tender stems, finely chopped1/2 cup
- Fresh red chili or green chili, finely chopped1
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Cayenne pepper or Aleppo pepper1/4 tsp
- Walnuts, finely chopped2 tbsp
- Pine nuts1 tbsp
- Lemon slices4
Method
- Heat the oven to 200°C and line a baking tray with parchment.
- Pat the fish dry, then score both sides with 2 shallow diagonal cuts.
- Rub the fish inside and out with 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and the black pepper.
- Place the lemon slices inside the cavity and bake the fish for 22 to 28 minutes, until the flesh flakes easily and pulls from the bone.
- While the fish bakes, whisk the tahini with 3 tbsp lemon juice and 1/4 cup cold water until pale and smooth, adding a little more water if needed to make a pourable sauce.
- Season the tahini sauce with 1/4 tsp salt and set it aside.
- Warm 2 tbsp olive oil in a small pan over medium heat, then cook the onion until soft and lightly golden, about 7 minutes.
- Add the garlic, fresh chili, cumin, ground coriander, cayenne or Aleppo pepper, and remaining 1/4 tsp salt, and stir for 1 minute until fragrant.
- Add the chopped fresh coriander and walnuts, and cook for 1 to 2 minutes, just until the coriander wilts and the mixture smells nutty and spicy.
- Stir the hot coriander-chili mixture into the tahini sauce until evenly combined.
- Toast the pine nuts in the same pan for 1 to 2 minutes until golden.
- Transfer the baked fish to a serving platter and gently remove the top skin if desired.
- Spoon the spicy tahini sauce generously over the fish and scatter the toasted pine nuts on top.
- Let the samke harra rest for 5 minutes before serving, warm or at room temperature, with extra lemon.
Common questions
Can I substitute the sea bass or red snapper with another fish for Samke Harra?
Yes. Use any firm, whole white fish that bakes well, such as branzino, bream, or striped bass. Match the cooking time to the fish’s size; thicker fish may need a few extra minutes.
How do I know when the fish is perfectly cooked?
Bake at 200°C until the flesh flakes easily and lifts from the bone, usually 22 to 28 minutes for a medium whole fish. The eyes will look opaque, and the flesh should be just opaque throughout.
What are the most common mistakes when making the tahini sauce?
The main mistake is adding water too fast, which can make the sauce seize and look grainy. Whisk in cold water slowly until smooth and pourable, and keep it balanced with enough lemon juice and salt.
How should I store leftovers, and can I reheat them?
Store the fish and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the fish gently in a low oven so it doesn’t dry out; the tahini sauce is best served cold or at room temperature.
What should I serve with Samke Harra?
Serve it with rice, warm pita, or flatbread to soak up the spicy sauce. A simple cucumber-tomato salad, pickles, or roasted vegetables works well and keeps the meal bright and balanced.