Lebanese Samkeh Harra (spicy fish). Abou Fadi made the best Samke Harra sandwiches hands down at least back in the day, because he always used fresh fish and had a special touch in making his Tahini sauce. Today his place is called "Malak El Samkeh Harrah" which means the King of Spicy Fish and I heard that it's run by his children. Pat fish dry with paper towel, place on a greased and lined oven tray and season skin with salt.

My version of samke harra reflects more of a Lebanese and North African fusion, since I had harissa paste and urfa biber chili on hand - but you can adjust to your tastes or whatever spicy peppers you prefer. Despite its presentation, it is actually a very. If you would like to return to the full story, you can read the full entry here: "Lebanese Spicy Tahini Fish - Samke Harra Recipe". You can have Lebanese Samkeh Harra (spicy fish) using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lebanese Samkeh Harra (spicy fish)

You need 1 of sea bass (cleaned/gutted).
Prepare 1 of lemon cut into circles.
You need 3 tablespoons of Olive oil.
It's of Filling.
Prepare 1 teaspoon of dried coriander.
It's 1 teaspoon of cumin.
Prepare 1 teaspoon of paprika.
It's 5 of garlic cloves, crushed.
You need 1 of lemon juice.
Prepare 1/2 teaspoon of chili powder.
It's 2 tablespoons of olive oil.
It's Handful of chopped coriander.
Prepare of Salt and black pepper.
Prepare Handful of crushed walnuts.

This is a dish that hails from Tripoli, Lebanon's Northern port city, but is loved by everyone in the country and beyond. It is a show stopping dish. It is usually reserved for special occasions. Later and upon serving, little hot dressing will be added to the neutral one depending on how each guest wishes to have his/her dressing: mild, hot mild or hot.

Lebanese Samkeh Harra (spicy fish) step by step

Preheat the oven to 200 degrees before you start preparing your fish.
In a baking tray put a sheet of foil and spread olive oil all over the fish from both sides.
In a bowl mix all the filling’s ingredients and mix until it turns into a paste.
Stuff the fish with the filling, make fine lines on the top with the knife and spread the filling all over the fish and inside the lines where you will then put the lemon slices.
Wrap the fish with the foil and put it in a preheated oven on 200 degrees for 20-30 minutes.
Serve with tahini sauce salad on the side.

Make your Shabbat table or your Succot spread extra beautiful with Samkeh Harra, a Lebanese fish dish full of flavor and a nice spicy kick. The Harra sauce is great on any fish but in particular with nice white flaky fish like Red Snapper, Porgy/Scup or even Halibut. Another classic is Samkeh Harra Traboulsiyeh, the tahini-drenched mainstay of Tripoli's seafood scene. Lesser known, but growing in popularity in Lebanese home cooking, is Samkeh Harra Beirutiyeh ("Spicy Beirut Fish"). Similar to how the famous Batata Harra is not exactly, well, spicy, neither is this dish.