Samke Harra (Spicy Fish)
Updated Feb 25, 2026
Lebanese Samke Harra with cumin-spiced cod, creamy tahini sauce, and toasted pine nuts. Oven-baked and ready in 30 minutes
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Samke Harra is the best Lebanese spicy fish recipe!
Growing up with Lebanese roots, Samke Harra is a dish that my mom made especially when we had guests. It’s a spicy (hence the “harra” which means spicy in Arabic), flavor-packed fish, and reminds me of home. The blend of spices like cumin and cayenne on the cod fillets, smothered in the tahini sauce, is soo good!
In every Lebanese kitchen, tahini sauce is a staple, and in Samke Harra, it’s what brings the whole dish together. It’s a simple mix: tahini for smoothness, lemon for zest, and garlic for kick. And the finishing touches are just as important to the Samke Harra as the sauce. The pine nuts are toasted to a golden brown for a nutty crunch, and fresh parsley is scattered on top. There are many versions of Samke Harra, but this simple one is my favorite.
Happy Cooking!
– Yumna
Samke Harra Ingredients
- Fish: Cod, olive oil, cumin, salt, black pepper & cayenne. Cod works well because it’s firm and flakes cleanly, but haddock or halibut are good substitutes. I avoid delicate fish. Pat the fish dry before seasoning so the spices stick. The cayenne adds heat, but you can reduce it if you want it milder.
- Tahini sauce: Tahini paste, lemon juice, garlic, salt & water. I whisk the tahini with lemon and garlic first because it will seize up and get thick before it smooths out. That’s normal. Then I slowly add water until it’s pourable. If it tastes too sharp, I add a small splash of water oinstead of more lemon. Fresh lemon juice makes a big difference here.
- Topping: Pine nuts. I toast them until golden and keep a close eye on them because they burn quickly. For help see my tips on how to toast pine nuts. You can also swap the pine nuts with slivered almonds and chopped walnuts. If you want to avoid nuts altogether, use toasted sesame seeds, sunflower seeds, or pumpkin seeds.
- Finishing touch: Fresh parsley, I sprinkle it on right before serving so it stays fresh and doesn’t wilt against the hot fish.
How to Make Samke Harra
This spicy fish is so flavorful yet so easy to make. The hands-off method of baking the fish in the oven frees up time for you to make any sides without worrying about another pan on the stove.
Samke Harra (Spicy Fish)
Ingredients
Tahini Sauce
- ½ cup tahini paste
- ⅓ cup lemon juice
- 2 garlic cloves grated
- ¼ teaspoon salt
- ¼ cup water
Fish & Toppings
- 2 ½ pounds cod fillets
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- ¼ cup pine nuts
- 2 tablespoons chopped parsley for serving
Instructions
- Preheat the oven to 400ºF.
- Place the cod fillets in an 8×11 oven-safe baking dish. Use paper towels to pat the fish dry, then season with cumin, salt, pepper, and cayenne pepper on both sides. Drizzle with the olive oil and use your hands to rub the oil and seasoning all over the fish on both sides. Bake the fish until it flakes off easily with a fork, 10-15 minutes.
- During the last 5 minutes of cooking time, place the pine nuts in a small baking dish and toast in the oven until browned.
- Meanwhile, place the tahini paste in a small bowl. Add the lemon juice, garlic, and salt. Use a fork or whisk to combine the ingredients until they form a thick paste. Slowly add water to the mixture and whisk until completely combined, smooth with a pourable texture.
- When the fish is done cooking, drizzle the tahini sauce all over. Scatter the pine nuts and chopped parsley on top and serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add caramelized onions. For a touch of sweetness and depth of flavor, top the Samak Harra fish with caramelized onions. Their rich, savory taste pairs well with the nuttiness of the tahini sauce and the tender fish.
- Include other toppings. Olives, fresh diced tomatoes, and even pomegranate seeds sprinkled over the finished dish serve as refreshing toppings, adding a different texture and flavor.
- Garnish with freshness. Chopped parsley is a classic choice, but you could also garnish with chopped green onions, basil, fresh cilantro, or even lemon zest to enhance that bright citrus flavor. Some will even add tabbouleh salad right on top of the fish after it bakes.
Recipe Tips
- Toast pine nuts for maximum flavor. During the last 5 minutes of the fish cooking, place the pine nuts in a small baking dish and pop it in the oven to toast until browned.
- Avoid overcooking the fish. Bake the fish just until it flakes easily with a fork, which typically takes 10-15 minutes, depending on the thickness of the fillets. Overcooked fish can result in dry, rubbery fish, so keep a close eye on it.
- Don’t forget the finishing touches. When the fish is done cooking, drizzle the tahini sauce over the fish and scatter the pine nuts and chopped parsley on top.
Serving Ideas
- Lebanese Style Rice
- Green Beans & Almonds
- Lemon-Infused Rice
- Air-Fried Cauliflower
- Easy Turmeric Rice
- Oven-Roasted Acorn Squash
FAQs
Yes! This recipe is great if you forgot to pull out the fish from the freezer to defrost. Follow the steps I share in this post on how to cook frozen fish for thawing and season with the seasonings in this Samkeh Harra recipe. Then, transfer the fish to a serving platter, cover it with the tahini sauce, garnish, and serve.
If the tahini sauce becomes too thick, simply whisk in a little more water until it reaches your desired consistency. Add gradually to prevent adding too much water, which could make it too thin.
Comments
What do you think will compliment this fish as a main dish? I have a big gathering and would like to have 2 main dishes.
I’d recommend Shish Tawook or Mujadara Hamra. Those would balance the flavors of the fish well, but still fit the same flavor profile!
Thank you!
Absolutely Delicious!
I’m so glad you thought it was delicious, Rachelle! That made my day!
Delicious and easy to make!
Yay! So glad you liked it!!
I was able to follow the recipe pretty easily as it was written clearly and in a common-sense manner. I will definitely be making this fish dish again. One thing I will suggest if you find pine nuts to be too oily, or if they are hard to find in your area, slivered almonds are a lighter and easy-to-find alternative to pine nuts.
Great tip, Olga! So glad you liked the recipe and found it easy to follow!!
This is simple and really tasty. The tahini sauce has the right amount of tang. Will make again.
Aww, so happy you liked the tahini sauce! Thank you, Andrew!!
Excellent recipe. I had a lot of success with it. It was easy to make thanks to your photos and tips. I followed what you said and used chili paste on each fish. I cooked them several hours before serving and it was served room temperature. Perfect. We ate the leftovers for 2 days with pleasure. Thank you Yumna. I will do it again for sure.
So happy you liked the recipe, Laure! Thank you so much!!
Iโve made this recipe a few times since discovering it and it has become a new favorite! So simple in execution but rich in flavor. I really appreciate your pairing and preparation tips. I usually make this with lebanese rice.
Yay!! So happy you love the recipe, that means a lot!! So glad you find the pairing and prep tips helpful. Thanks so much for your kind words!