📝 About This Recipe
A sophisticated coastal relative of the famous Kibbeh Nayyeh, this Samak Nayyeh showcases the pristine freshness of the Mediterranean. This dish blends sashimi-grade white fish with the aromatic 'Kamouneh' spice blend—a fragrant mix of cumin, dried rose petals, and fresh herbs—resulting in a buttery, melt-in-your-mouth texture. It is a celebratory Levantine delicacy that perfectly balances the brininess of the sea with the earthy warmth of traditional Lebanese spices.
🥗 Ingredients
The Fish
- 500 grams Sashimi-grade White Fish (such as Sea Bass, Hamour, or Snapper; skinless and pin-boned)
- 2-3 pieces Ice Cubes (to keep the fish chilled during processing)
The Kamouneh (Spice & Grain Base)
- 1/4 cup Fine Brown Bulgur (rinsed and squeezed dry)
- 1/2 small White Onion (roughly chopped)
- 1/4 cup Fresh Mint Leaves (packed)
- 2 tablespoons Fresh Basil Leaves (chopped)
- 1 teaspoon Cumin Seeds (freshly toasted and ground)
- 1/2 teaspoon Dried Rose Petals (culinary grade, crushed)
- 1/2 teaspoon Marjoram (dried or fresh)
- 1/2 teaspoon Aleppo Pepper (for a mild, fruity heat)
- 1 teaspoon Sea Salt (or to taste)
Aromatics and Finishing
- 1/4 cup Extra Virgin Olive Oil (high quality, cold pressed)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Toasted Pine Nuts (for garnish)
- 1/2 Fresh Red Chili (thinly sliced for garnish)
- 3 pieces Radishes (thinly sliced for serving)
👨🍳 Instructions
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1
Begin by placing your food processor bowl and blade in the freezer for 10 minutes. Keeping the equipment and the fish ice-cold is essential for the safety and texture of raw seafood.
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2
Rinse the fine bulgur in a fine-mesh sieve under cold water. Squeeze it firmly between your palms to remove every drop of excess moisture. Set aside in a large chilled mixing bowl.
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3
Prepare the Kamouneh: In the chilled food processor, combine the chopped onion, mint, basil, cumin, dried rose petals, marjoram, Aleppo pepper, and salt.
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4
Pulse the herb and spice mixture until it forms a fine, aromatic paste. Add the squeezed bulgur and pulse 2-3 times just to incorporate. Do not over-process the grain.
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5
Remove the herb-bulgur mixture from the processor and transfer it to a separate bowl. Clean the processor bowl quickly and return it to the freezer for a few minutes.
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6
Inspect the fish fillets carefully for any remaining bones or skin. Pat them extremely dry with paper towels and cut into 1-inch cubes.
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7
Place the fish cubes into the chilled food processor along with 2 small ice cubes. Pulse in short bursts until the fish is finely minced but not yet a complete puree. It should look like a delicate tartare.
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8
Transfer the minced fish into the large chilled bowl containing the bulgur-kamouneh mixture.
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9
Using a chilled metal spoon or clean hands rinsed in ice water, gently fold the fish and the spice mixture together until perfectly homogenous.
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10
Taste a small amount and adjust the salt or Aleppo pepper if necessary. Add the lemon zest and a drizzle of olive oil, folding one last time.
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11
To serve, spread the Samak Nayyeh onto a flat chilled platter. Use the back of a spoon to create decorative shallow grooves or 'waves' on the surface.
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12
Generously drizzle the entire surface with the high-quality extra virgin olive oil so it pools slightly in the grooves.
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13
Garnish with toasted pine nuts, sliced red chilies, extra mint leaves, and serve immediately with radishes and fresh pita bread.
💡 Chef's Tips
Always source 'sashimi-grade' or 'sushi-grade' fish to ensure it is safe for raw consumption. If the mixture feels too dry, add a teaspoon of ice-cold water or a bit more olive oil to achieve a creamy consistency. Never add lemon juice directly into the mixture too early, as the acid will 'cook' the fish and change the color from translucent to opaque. Use a high-quality Lebanese olive oil; its peppery finish is traditional and cuts through the richness of the fish.
🍽️ Serving Suggestions
Serve with fresh, warm Lebanese pita bread or crispy toasted pita chips. Pair with a side of 'Arak' (Levantine anise-flavored spirit) diluted with water and ice. Accompany with a platter of fresh greens: green onions, radishes, and sprigs of fresh mint. A crisp, dry white wine like a Lebanese Sauvignon Blanc or a chilled Rosé works beautifully. Include a small bowl of extra Aleppo pepper and sea salt on the side for guests to customize their heat level.