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Growing up with Lebanese roots, Samke Harra was a vibrant 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 will have you hooked! It’s straightforward yet so good.
Table of Contents
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 toasted to a golden brown for a nutty crunch, and the parsley, fresh and green, scattered on top. There are many version of Samke Harra, but this simple one is my favorite.
Recipe At a Glance
Cuisine Inspiration: Lebanese
Primary Cooking Method: Oven
Dietary Info: Dairy-free, gluten-free
Key Flavor: Savory, fishy, and nutty
Skill Level: Easy
Ingredients to Make Samkeh Harra
- Cod fish fillets: Cod is a white fish with a mild flavor and flakey texture. It’s a great fish to use in this Lebanese Samke Harra recipe as it absorbs the flavors of the seasoning and sauce well while remaining tender and moist.
- Fish seasonings: Cumin, cayenne pepper, salt, and black pepper add depth, warmth, and a hint of spice to the dish. Together, they create a deliciously seasoned base for the tahini sauce.
- Olive oil: Used to coat the fish and helps to lock in moisture while baking.
- Tahini paste: Made from ground sesame seeds, tahini paste provides a nutty creaminess that balances the tangy lemon juice and garlic in the sauce well.
- Lemon: Adds a great acidity and brightness to the sauce.
- Garlic: Minced garlic adds a nice savory flavor and complexity to the tahini sauce.
- Pine nuts: For a tasty finishing touch, toasted pine nuts add a crunchy texture and nutty flavor. For all the tips and tricks, check out my post on how to toast pine nuts.
- Parsley: Chopped parsley adds an herby brightness and a fresh pop of color that cuts through the richness of the tahini sauce and the fish.
Popular Substitutions & Additions
- Try another fish. I suggest swapping cod fillets with another white fish such as haddock, or halibut. If you’re really adventurous, use a whole fish instead of fillets.
- Top with other nuts or seeds. 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.
- 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.
How to Make Samkeh 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.
Bake the Fish
- Place the cod fillets in an oven-safe baking dish. Use paper towels to pat the fish dry.
- Season the fish with cumin, salt, pepper, and cayenne pepper on both sides.
- Drizzle with the olive oil and rub the oil and seasonings all over the fish on both sides with your hands.
- Bake the fish until it flakes easily with a fork.
Make the Tahini Sauce
- Pour tahini paste into a small bowl. Add the lemon juice, garlic, and salt.
- Combine the ingredients with a fork or whisk until it forms a thick sauce. Slowly add water to the mixture and whisk until completely combined and smooth.
Tips for Making the Best Lebanese Spicy Fish
- 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.
- Don’t rush making the tahini sauce. The sauce should be smooth and pourable but not too thin. Add the water slowly, whisking constantly, to achieve the right texture. You can also use a blender to make the sauce.
- 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.
What to Serve With Lebanese Spicy Fish
- Lebanese Style Rice
- Green Beans & Almonds
- Lemon-Infused Rice
- Air-Fried Cauliflower
- Easy Turmeric Rice
- Oven-Roasted Acorn Squash
How to Store & Reheat Samkeh Harra
Transfer any leftover Samkeh Harra along with the tahini sauce to an airtight container and store in the refrigerator. If possible, keep the pine nuts separate to maintain their crunchiness.
When ready to enjoy again, heat it in the microwave until warmed through. You can also reheat it in an oven, loosely covered with aluminum foil, to prevent drying it out. Reheat in a preheated oven for 5-10 minutes or until heated through.
How Long Will Samkeh Harra Last in the Fridge?
When properly stored, Samak Harra fish will last in the refrigerator for up to 3 days.
Can I Freeze Lebanese Spicy Fish?
While it’s possible to freeze Samkeh Harra, I don’t recommend it, as the texture and flavor will change upon thawing. The tahini sauce may separate or become grainy, and the fish may become mushy when reheated. It’s best to make this Samkeh Harra recipe fresh.
Frequently Asked Questions
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.
Baked fish is best made fresh and eaten hot, as reheating can overcook the fish. However, the tahini sauce keeps very well in the refrigerator. You can make that a week in advance and store it in the fridge until you’re ready to bake the fish.
Samke Harra is a classic Lebanese dish that will impress your family and friends and make your taste buds happy with its rich, spicy, nutty flavors. This no-fuss recipe yields the perfect blend of tender fish, creamy tahini sauce, and crunchy garnish.
More Fish Recipes:
- Salmon with Honey & Lemon
- Seasoned Grilled Cod
- Peppered Salmon with Lemon
- Oven-Baked Cod with Veggies
- Air-Fried Salmon
- Baked Cod with Lemon & Parsley
- Honey Mustard Baked Salmon
- Pan-Seared Halibut
If you try this feel good Samke Harra recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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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 fish 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.
