Recipe of Favorite Lebanese Samkeh Harra (spicy fish)

Lebanese Samkeh Harra (spicy fish)
Lebanese Samkeh Harra (spicy fish)

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lebanese samkeh harra (spicy fish). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious. Abou Fadi made the best Samkeh Harrah sandwiches hands down at least back in the day, because he always used fresh fish! Folks in the city of Tripoli/Mina in Lebanon are well known for their seafood.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook lebanese samkeh harra (spicy fish) using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lebanese Samkeh Harra (spicy fish):
  1. Take 1 sea bass (cleaned/gutted)
  2. Take 1 lemon cut into circles
  3. Take 3 tablespoons Olive oil
  4. Prepare Filling
  5. Make ready 1 teaspoon dried coriander
  6. Prepare 1 teaspoon cumin
  7. Take 1 teaspoon paprika
  8. Make ready 5 garlic cloves, crushed
  9. Make ready 1 lemon juice
  10. Prepare 1/2 teaspoon chili powder
  11. Take 2 tablespoons olive oil
  12. Prepare Handful chopped coriander
  13. Prepare Salt and black pepper
  14. Get Handful crushed walnuts
Instructions to make Lebanese Samkeh Harra (spicy fish):
  1. Preheat the oven to 200 degrees before you start preparing your fish
  2. In a baking tray put a sheet of foil and spread olive oil all over the fish from both sides
  3. In a bowl mix all the filling’s ingredients and mix until it turns into a paste
  4. 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
  5. Wrap the fish with the foil and put it in a preheated oven on 200 degrees for 20-30 minutes
  6. Serve with tahini sauce salad on the side

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'Samke Harra' or Lebanese Spicy Tahini Fish is a Popular Dish From the Port City of Tripoli El-Mina, in Lebanon. Folks in the city of Tripoli/Mina in Lebanon are well known for their seafood. And on top of the pyramid lays "Samke Harra." Background: "Samkeh Harra" translated from Arabic into Hot or Spicy Fish is a popular specialty dish of the port city of Tripoli El-Mina, Lebanon. Abou Fadi made the best Samkeh Harrah sandwiches hands down at least back in the day, because he always used fresh fish! Lebanese Cuisine's one of the hit sea food recipe is shared by Chef Munawar Latif. Enjoy your winter day with this fantasict sea food For Harra Sauce: Slightly sauté the onions in a pan and add garlic in it. Then add capsicum gradually let the capsicum change the color. I like to grill or roast whole porgy in the summer and serve them with this classic Lebanese sauce, a simple mixture of onions, walnuts, chopped cilantro, and a little chile. It's the sort of dish that is equally tasty hot, fresh off the grill, as it is left to steep in the sauce for a few hours, then eaten at room. Samkeh Harrah is specialty of Tripoli, a coastal city north of Beirut and Lebanon's second largest city. The fish is served at room temperature, making it an ideal dish to include in a cold buffet or summer meal. This is a dish that hails from Tripoli The book has the Beirut style of samkeh harra. The fish is fried instead of baked. Samke Harra (Lebanese Spiced Fish), Featuring Porgy. It's in the same family as the adored and widely-consumed Mediterranean gilt-head bream (otherwise known as dorade or orata), but unlike its popular cousin, it's wild and local (gilt-head bream is farm-raised. Make your Shabbat table or your Succot spread extra beautiful with Samkeh Harra, a Lebanese fish dish full of flavor and a nice spicy kick. The Harra sauce is great on any fish but in particular with nice white flaky fish like Red Snapper, Porgy/Scup or even Halibut. Be sure to serve extra sauce on. Let's be honest, plain white fish is just a bit, well, beige. I present you with my version of Samke Harra, which basically means spicy fish.

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