Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lebanese samkeh harra (spicy fish). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Lebanese Samkeh Harra (spicy fish) is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Lebanese Samkeh Harra (spicy fish) is something which I’ve loved my entire life. They’re fine and they look wonderful.
Samkeh Harra goes well with sides of french fries, Hummus and Tabbouli salad. Recipe: Lebanese Spicy Tahini Fish - Samke Harra. Background: "Samke Harra" translated from Arabic into Hot or Spicy Fish is a popular specialty dish of the port city of Tripoli El-Mina, Lebanon.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lebanese samkeh harra (spicy fish) using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese Samkeh Harra (spicy fish):
- Get 1 sea bass (cleaned/gutted)
- Take 1 lemon cut into circles
- Take 3 tablespoons Olive oil
- Prepare Filling
- Get 1 teaspoon dried coriander
- Get 1 teaspoon cumin
- Take 1 teaspoon paprika
- Take 5 garlic cloves, crushed
- Take 1 lemon juice
- Make ready 1/2 teaspoon chili powder
- Prepare 2 tablespoons olive oil
- Make ready Handful chopped coriander
- Prepare Salt and black pepper
- Make ready Handful crushed walnuts
Samkeh harra or huge spicy fish: This delicious Lebanese fish dish originated from a city called Tripoli the Northern big city in Lebanon. It is presented astonishingly on a large platter as part of a buffet. Imagine how splendid a whole fish looks when brought to the table covered with its lemony garlic tahini sauce decorated by the roasted. Another classic is Samkeh Harra Traboulsiyeh, the tahini-drenched mainstay of Tripoli's seafood scene.
Instructions to make Lebanese Samkeh Harra (spicy fish):
- 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
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. Pat fish dry with paper towel, place on a greased and lined oven tray and season skin with salt. Samkeh Harrah is specialty of Tripoli, a coastal city north of Beirut and Lebanon's second largest city. 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.
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