Samke Harra

Baked fish under a tahini, chili and coriander sauce.

Ingredients

• 1.5 kg Whole fish
• 1 cup Sesame paste
• ¾ cup Lemon juice
• 8 cloves Garlic
• 1 cup Coriander
• ½ cup Walnuts
• 1 tbsp Chili flakes
• ½ cup Olive oil
• 1 Onion
• ¼ cup Pine nuts
• 2 tsp Salt

Method

1. Season the fish — Rub with olive oil, lemon and salt and rest 30 minutes.
2. Bake — Roast at 200°C for 30 minutes until it flakes.
3. Make the tarator — Whisk the tahini with lemon juice and cold water; it will seize and thicken first, then loosen into a smooth cream — keep going.
4. Make the harra base — Fry the garlic, coriander, chili and walnuts in olive oil until fragrant.
5. Combine — Stir the fried mixture into the tahini sauce.
6. Samke Harra is ready — Pour the sauce over the fish and finish with toasted pine nuts.

More Lebanon recipes

• Hummus
• Tabbouleh
• Chicken Shawarma
• Kibbeh
• Fattoush
• Manakish Zaatar