Middle Eastern Recipes > Pine Nuts > Seafood > Samke Harra >
Samke Harra
Lebanese Spicy Fish
4 LBS fresh Red Snapper (filets or whole-scaled)
15 cloves garlic
1 C Tahini paste
1 tsp. hot chili powder
1 C raw pine nuts
1/2 bunch fresh parsley, finely chopped for garnish
1-1/2 C lemon juice
4 C of water
Salt to taste
5 TBS ground coriander
Olive oil
White vinegar
Rub fish with white vinegar and salt; rinse under cold water. Cut slits in fish to allow spice saturation. Rub fish with a tablespoon of olive oil; sprinkle with lemon juice. (Note: If using whole fish, insert lemon slices into fish for flavoring). Place fish on olive oil-greased baking dish; cook at 300-degrees F for about twenty to twenty-five minutes.
In a cooking pot, combine 1 cup pine nuts with two tablespoons of olive oil; cook over medium heat for about three minutes or until lightly browned. Remove from cooking pot. Take half of the pine nuts and grind with a mortar and pestle; set aside remaining pine nuts to use as garnish. Mince garlic; add to cooking pot with 1-1/2 cups lemon juice, the Tahini paste, water, salt, coriander and chili powder. Cook on stove over medium/high heat, stirring constantly, for about ten minutes. The sauce should have a slight liquid consistency. If the sauce is too thick, add water as necessary with a dash of lemon juice. Bring the sauce to a boil, stirring constantly. Add ground pine nuts. Reduce heat to low and continue cooking for another five to seven minutes, stirring constantly.
Place baked fish on a serving platter. Pour sauce over the top; garnish with finely chopped parsley and browned whole pine nuts. Serve.
Suggestion: Serve with warmed pita bread.
Similar recipe: Kalluun Duban (Somali spicy baked fish).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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