Whole fish baked and topped with a spicy, tangy Lebanese sauce of tahini, walnuts, cilantro, and chile, a coastal specialty from Tripoli.
Samke harra is a specialty of Tripoli on Lebanon's northern coast, a whole baked fish topped with a distinctive sauce combining tahini, ground walnuts, cilantro, garlic, and chile, giving it a spicy, nutty, tangy character unlike most other Mediterranean fish preparations. The name literally means 'spicy fish,' and the dish showcases Lebanon's more assertive northern coastal flavors compared to the milder, herb-forward cooking found elsewhere in the country. The technique that defines samke harra is building the sauce properly: tahini is whisked with lemon juice and water until smooth, then combined with ground walnuts, garlic, cilantro, and chile paste or fresh chile, creating a thick, vibrant green-tinged sauce that's either baked directly with the fish or spooned over after roasting. Scoring the fish and roasting it simply first, then finishing with the sauce baked briefly on top, allows the sauce to warm through and slightly set without overcooking the delicate fish underneath. Served with the walnut sauce generously spooned over the whole roasted fish, garnished with extra walnuts and cilantro, samke harra is a showstopping dish for gatherings, distinctly different from the simpler lemon-and-herb baked fish found in other parts of Lebanon.
Serves 4
Score the fish 3 times on each side. Rub with olive oil, lemon juice, and salt, inside and out.
Preheat oven to 200C/400F. Roast fish on a lined baking tray for 20-25 minutes until nearly cooked through.
Whisk tahini with lemon juice, adding water gradually until smooth and pourable but still thick.
Stir in ground walnuts, garlic, cilantro, chile paste, and salt until well combined.
Spread the sauce generously over the partially roasted fish and return to the oven for 8-10 minutes until the sauce is warmed through and the fish is fully cooked.
Garnish with extra chopped walnuts and cilantro, and serve hot straight from the tray.
Whisk the tahini and lemon juice together before adding water -- tahini can seize and thicken suddenly at first, so keep whisking until it loosens.
Grind the walnuts as finely as possible so the sauce is smooth rather than gritty.
Partially roast the fish before adding the sauce so it doesn't overcook while the sauce warms through in the final baking step.
Make it milder by reducing or omitting the chile for guests who prefer less heat.
Use fish fillets instead of a whole fish for easier serving, reducing baking time accordingly.
Toast the walnuts briefly before grinding for a deeper, nuttier flavor in the sauce.
Best eaten fresh the day it's made. Leftovers keep refrigerated up to 2 days; reheat gently, though the sauce and fish are best enjoyed the same day.
Samke harra is a specialty of Tripoli, Lebanon's second-largest city on the northern coast, known for its more assertive, spice-forward cooking style compared to the milder flavors typical of Beirut and southern Lebanese cuisine.
Yes -- bake thick fillets for about 12-15 minutes total, adding the sauce partway through, rather than the longer time needed for a whole fish.
Tahini varies by brand in thickness; add water gradually while whisking until you reach a pourable but still substantial consistency, adjusting as needed.
Fresh minced red chile or a pinch of cayenne pepper both work as substitutes, adjusted to your preferred heat level.
Per serving (400g / 14.1 oz) · 4 servings total
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