Samke harra (Lebanese spicy fish with tahini)
From Tripoli in Lebanon: baked white fish under a lemony tahini sauce with fried onions, chilli, coriander and toasted pine nuts.
- 55 min20 prep · 35 cook
- MediumDifficulty
- 450 kcalper serving
Ingredients
- White fish fillets (sea bass or cod)4
- Ground cumin1 tsp
- Onions2
- garlic4 cloves
- Red chilli1
- Tahini120 g
- Lemons2
- Water120 ml
- Fresh coriander, chopped4 tbsp
- Pine nuts30 g
- Olive oil5 tbsp
- Saltto taste
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Steps
- 1
Heat the oven to 200 °C. Rub the fish with salt, cumin and a little oil and bake until just cooked.
- 2
Meanwhile, fry the sliced onions in the rest of the oil until deep golden.
- 3
Add the garlic and chopped chilli and fry for a minute.
- 4
Whisk the tahini with the lemon juice and water until smooth, pour into the pan and stir until it thickens slightly. Add most of the coriander.
- 5
Toast the pine nuts in a dry pan.
- 6
Spoon the sauce over the fish, top with pine nuts and the rest of the coriander. Serve warm or at room temperature.
Tips and questions
- Is it served hot or cold?
- Both. In Lebanon it is often eaten at room temperature as part of a mezze spread.
- My tahini sauce went thick and lumpy. Why?
- Tahini seizes when lemon is added; keep whisking and add water a spoonful at a time until smooth and pourable.
Enjoy your meal!
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