This dish comes from Tripoli, Lebanon. It is usually served in gatherings or family dinners. Traditionally the fish is cooked whole. Modern takes on Samkeh Harra, however, transforms it into an easier version. I serve it, for instance, in individual filets servings while some restaurants serve it in sandwiches. Feel free to adjust the ingredients and serving to your liking!
- 500 grams fish filets
- 1 onion, chopped
- 2 garlic cloves
- 1 chilli pepper
- 2 tablespoons vegetable oil
- 1 lemon sliced
- 1 bunch coriander, chopped
- pine seeds for garnish
- 1 cup Tahini
- 1/2 cup lemon
- 1/2 cup water
- salt to taste
- Cut the fish into smaller portions if served in individual plates; keep as a whole otherwise. Place fish in a parchment paper lined baking tray. Add salt and pepper, slices of lemon and a drizzle of vegetable oil.
- Bake fish for around 15 minutes, depending on fish size, on highest oven temperature.
- Meanwhile, prepare Taratoor sauce. Mix the tahini, lemon, water and salt until combined.
- Add two tablespoons of vegetable oil to a sauce pan. Add in the onions. Sauté until withered but not golden. Add garlic, chili pepper and Taratoor sauce. Keep steering until the sauce starts to boil. Remove from heat. Add coriander.
- After cooking through, remove fish from baking sheet. Place carefully in serving dish, at least a couple of centimeters deep. Pour in the Tahini mixture. Place the fish again in the oven with only the top grill turned on. Bake until slightly golden.
- Garnish with pine seeds. Serve hot.
This recipe works well with white fish. It is a great way to step up your fish cooking game!