📝 About This Recipe
A crown jewel of Beirut’s coastal culinary scene, Samke Harra is a magnificent harmony of flaky white fish and a rich, spicy tahini-based citrus sauce. This dish perfectly balances the earthiness of sesame with the sharp brightness of lemon and the warm hum of bird's eye chilies and garlic. Topped with toasted pine nuts and fresh cilantro, it is a sophisticated, aromatic masterpiece that brings the vibrant spirit of the Mediterranean directly to your dinner table.
🥗 Ingredients
The Fish
- 1.5 kg Whole Sea Bass or Snapper (cleaned and scaled; or use large thick fillets)
- 3 tablespoons Olive Oil (extra virgin)
- 1 Lemon (thinly sliced into rounds)
- 1 teaspoon Sea Salt (to taste)
The Spicy Tahini Sauce (Tarator Har)
- 1 cup Tahini (high quality, well-stirred)
- 6-8 cloves Garlic (crushed into a paste with a pinch of salt)
- 1/2 cup Lemon Juice (freshly squeezed)
- 3/4 cup Water (plus more if needed for consistency)
- 2-3 Red Bird's Eye Chilies (finely minced; adjust to heat preference)
- 1 bunch Fresh Cilantro (finely chopped)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Cayenne Pepper (optional for extra kick)
For Garnish
- 1/4 cup Pine Nuts (toasted until golden brown)
- 1/4 cup Walnuts (roughly chopped and lightly toasted)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper or lightly grease with olive oil.
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2
Pat the fish completely dry with paper towels. If using a whole fish, make 3-4 diagonal shallow slashes on both sides of the skin to help it cook evenly and absorb flavor.
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3
Rub the fish inside and out with olive oil and sea salt. Stuff the cavity of the whole fish with half of the lemon slices and a few sprigs of cilantro.
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4
Place the fish on the baking tray and roast for 20-25 minutes, or until the flesh is opaque and flakes easily with a fork. Do not overcook.
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5
While the fish is roasting, prepare the sauce. In a medium bowl, whisk the tahini and lemon juice together. The mixture will initially seize and become thick; this is normal.
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6
Slowly whisk in the water until the sauce becomes smooth and reaches the consistency of heavy cream.
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7
In a skillet over medium heat, add a splash of olive oil and sauté the crushed garlic and minced chilies for 1-2 minutes until fragrant but not browned.
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8
Stir in the ground cumin, coriander, and the finely chopped cilantro. Cook for another 30 seconds until the cilantro wilts slightly.
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9
Pour the tahini mixture into the skillet with the aromatics. Stir constantly over low heat for 3-5 minutes. The sauce should thicken slightly and develop a beautiful glossy sheen.
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10
Once the fish is cooked, remove it from the oven. If using a whole fish, you can carefully remove the head and spine now for easier serving, or leave it whole for a dramatic presentation.
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11
Transfer the fish to a serving platter. Generously pour the warm spicy tahini sauce over the center of the fish, leaving the head and tail (if present) exposed.
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12
Garnish immediately with the toasted pine nuts, walnuts, pomegranate arils, and fresh parsley. Serve warm or at room temperature.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the necessary acidity to cut through the richness of the tahini. If the sauce becomes too thick while simmering, whisk in a tablespoon of warm water at a time until it loosens. For the most authentic flavor, use a light-colored, runny Lebanese or Palestinian tahini. Don't skip toasting the nuts—the crunch is essential to the textural experience of the dish. If you prefer a milder version, remove the seeds from the chilies before mincing.
🍽️ Serving Suggestions
Serve alongside Lebanese vermicelli rice to soak up the extra tahini sauce. A side of roasted Batata Harra (spicy potatoes) complements the flavors perfectly. Offer a fresh Fattoush salad on the side for a crisp, acidic contrast. Pair with a crisp, chilled Lebanese white wine like a Ksara Blanc de Blancs. Provide extra lemon wedges on the side for those who love an extra citrus punch.