Samaki Harra (Lebanese Chilli Fish) Recipe

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Photo: Samaki Harra (Lebanese Chilli Fish)

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen. 


1.5kg whole red snapper, gutted and cleaned
handful of coriander, finely chopped, plus extra for garnish
6 garlic cloves, crushed
2 medium carrots, grated
1 tablespoon finely chopped green chilli
1 tablespoon olive oil

For the tarator:

1 tablespoon olive oil
100ml tahini
juice of half a lemon


Preheat the panggangan to 180C/350F/gas mark 4. Cut slits into the fish, then rub the fish inside and out with salt and cumin. Combine the coriander, garlic, carrot and green chilli in a bowl. Stuff this mixture into the cavity of the fish, then rub the fish with olive oil.

Place the fish on a baking tray. Cover with kitchen foil and bake in the panggangan for one hour or until the fish is golden brown on both sides.

Serve hot with tarator (tahini sauce). Place the tahini in a bowl. Mix in the lemon juice. Add salt to taste, then gradually pour in about 200ml of water, whisking, until it is the consistency of a sauce. Whisk in the lemon juice. Garnish with coriander.

Source Beirut Restaurants

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