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Samkeh Harra, or Spicy Baked Fish, is a standout dish in Lebanese cuisine, celebrated for its bold flavours and rich history. This dish embodies the essence of coastal Lebanon, where the abundance of fresh fish meets the region’s love for aromatic spices.
For those who appreciate a meal that brings together the freshness of the sea with a touch of heat, Samkeh Harra is a culinary adventure worth exploring.
What Is Samkeh Harra?
Samkeh Harra is a traditional Lebanese dish consisting of a whole fish, typically sea bass or red snapper, which is baked and then topped with a vibrant, spicy sauce. The name “Samkeh” means fish in Arabic, and “Harra” translates to spicy, indicating the dish’s signature fiery kick.
This dish is often served as a centrepiece during large family gatherings or special occasions, highlighting its significance in Lebanese culture.
Ingredients and Taste
The preparation of Samkeh Harra begins with selecting a fresh fish, which is then cleaned, seasoned, and baked to perfection. The key to the dish lies in the spicy sauce, which is made from a blend of garlic, chili peppers, tahini, lemon juice, and a mixture of spices such as cumin, coriander, and paprika.
The sauce is poured over the baked fish, allowing it to seep into the flesh, infusing it with deep, complex flavours. The result is a dish that is simultaneously spicy, tangy, and rich. The tahini adds a creamy texture, while the lemon juice provides a refreshing acidity that balances the heat from the chili peppers.
The fish itself remains tender and moist, with the sauce enhancing its natural flavour without overwhelming it. Each bite of Samkeh Harra is a harmonious blend of spice and freshness, making it a delight for the senses.
A Taste of History
Samkeh Harra has its roots in the coastal regions of Lebanon, particularly in the city of Tripoli, where fishing has been a way of life for centuries. The dish reflects the Lebanese approach to cooking, which emphasizes fresh, locally sourced ingredients and bold, vibrant flavours.
Over time, Samkeh Harra has become a beloved part of Lebanese culinary heritage, enjoyed both at home and in restaurants across the country.
The dish’s popularity has also spread beyond Lebanon’s borders, as the Lebanese diaspora has introduced it to the wider world. Today, Samkeh Harra stands as a testament to the rich culinary traditions of Lebanon, offering a taste of the Mediterranean with every bite.
Its ability to combine simplicity with depth of flavour ensures that it remains a cherished dish for generations to come.
Traditional Lebanese Samkeh Harra Recipe
Serves: 4 people
Ingredients:
- 1 whole white fish (such as sea bass or snapper), cleaned and scaled
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Juice of 2 lemons
- 1/2 cup tahini
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- 1/4 cup toasted pine nuts (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Pat the fish dry and place it on the sheet.
In a small bowl, mix the minced garlic, olive oil, cumin, coriander, paprika, cayenne pepper, lemon juice, salt, and pepper to create a marinade. Rub this mixture all over the fish, ensuring it's evenly coated inside and out.
Cover the fish with foil and bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the tahini sauce. In a medium bowl, whisk together the tahini, water, and a pinch of salt until smooth. Adjust the water as needed to achieve a pourable consistency.
Once the fish is done baking, remove it from the oven and carefully transfer it to a serving platter.
Pour the prepared tahini sauce over the fish, spreading it evenly. Sprinkle the chopped cilantro over the top.
Optional: Garnish the dish with toasted pine nuts for added texture and flavour.
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