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Lebanese Samke Harra (Baked White Fish in Spicy Tahini, Walnut, and Cilantro Sauce)
The prized seafood specialty of Tripoli, Lebanon: tender white fish baked under a rich and spicy warm tahini sauce laced with garlic, fresh cilantro, chili peppers, and toasted crushed walnuts.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
4servings
- Firm white fish fillets (cod, sea bass, or snapper)600 g
- Sesame tahini paste80 g
- Coarsely chopped walnuts50 g
- Garlic cloves, minced4 clove
- Fresh cilantro, chopped1 piece
- Fresh lemon juice4 tbsp
- Olive oil2 tbsp
- Ground cumin1 tsp
- Red chili flakes1 tsp
- Warm water80 ml
- Salt1 tsp
Preparation Steps
1
Place fish fillets in an oiled baking dish, season with a pinch of salt, and bake at 200°C for 10-12 minutes.
12 min timer
2
In a skillet, sauté garlic and chili flakes in olive oil for 1 minute, then stir in chopped cilantro and walnuts.
2 min timer
3
Whisk tahini with lemon juice, cumin, salt, and warm water until smooth. Pour into the skillet with the walnut mixture and warm gently.
3 min timer
4
Ladle the fragrant spicy tahini sauce evenly over the baked fish fillets.
1 min timer
5
Return to the oven for 5 minutes to marry the flavors. Garnish with extra toasted walnuts and serve warm.
5 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
