Samkeh Harra

“Samke Harra” a.k.a spicy fish ,is one of the most famous tripolitan dishes. At our house, it is always served when we have people over for lunch or dinner.
Growing up, I used to think it is hard a dish to prepare since I only see it during lunch or dinner events. It turns the real reason is because it can be prepared ahead of time and not necessarily needed to be served hot. Plus, it’ s a dish that everyone loves! 

In Tripoli, and to be specific in Mina, there is a famous place called “Abou Fadi”. He serves his “samke harra” as a sandwich. People come from all over Lebanon to try his sandwiches. 
The way we make it is a bit different and tastes even better. 
Go ahead and give it a try. When you do, don’t forget to let me know your feedback in the comments below. 

Ingredients:

Servings : 5 – 6 persons

Prep time :10 mins

Cooking time : 40 – 45 mins

• 1/4 cup almonds
• 1/4 cup walnuts
• 1/2 cup Tahini paste
• 1 cup water
• 1/4 cup lemon juice
• 1 tsp salt
• 2 TBsp olive oil
• 1 small onion chopped
• 1 tsp dried coriander
• 1 Tbsp fresh coriander
• 2 garlic cloves minced
• 1/2 tsp red pepper
• 1/2 tsp cumin
• 2 large fish fillets *
• 1/4 cup fried pine nuts

Instructions:

1. Grind the almonds and walnuts into fine powder. Put aside
2. In a food processor add tahini paste and water and mix. Slowly add lemon juice and salt. adjust to taste
3. In a pan add finely chopped onion with olive oil and cook until translucent..
4. Add fresh and dried coriander along with the spices and continue cooking.
5. Add the tahini mixture and stir. Let them boil for around 15 mins or until the oil floats back on top. **
6. Turn heat off add the almond and walnuts and mix well.
7. In a baking pan add the fish fillets with some salt and pepper and a drizzle of olive oil. Cover with parchment paper and foil and bake for 15 – 20 mins.
8. Once fish is done, transfer it to a serving dish .
9. Pour over the sauce . Sprinkle some pine nuts on top. You can serve it cold.

Notes:

*I use Hammour fish fillets but you can use any kind you like. You can even make it with leftovers fish because it is served cold.

**Keep stirring while the sauce is boiling so it won’t stick.