Samkeh Harrah / Spicy Baked Fish Recipe

Posted on
 a coastal city north of Beirut and Lebanon Samkeh Harrah / Spicy Baked Fish Recipe

Serves 4-6

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. Any of the following fish are suitable for use here: Sea Bass, Sea Bream, Grey Mullet, Cod, Grouper, John Dory, and even Pike, which, although a fresh water fish, has a delicate, firm white flesh that works very well with the stuffing.


One whole white fish (about 1.4 kg), scaled and gutted
10 garlic cloves, peeled
3 tsp Adonis Hot Fish Spices
60g pine nuts
60g walnuts
400g fresh coriander (2 bunches), most of the stalk discarded, finely chopped
1 medium onion, finely chopped
1 medium tomato, diced
150 ml extra virgin olive oil, plus extra to grease baking dish
Juice of lemons, or to taste
8 small firm tomatoes, topped, deseeded and drained

Cooking instructions

Pull the gills out of the fish without damaging the head. Rinse in cold water. Pat dry with kitchen paper and rub with a little salt, inside and out.

Preheat the panggangan to 180 C.

Put the garlic cloves in a food processor, together with the Adonis Hot Fish Spices ground coriander and a pinch of salt. Process until fine. Add the nuts and grind until medium fine – do not pulverize into a fine powder, as the stuffing should retain a nice crunch. Transfer to a mixing bowl. Add the chopped coriander, onion, tomato, olive oil and lemon juice. Add salt to taste. Mix well. Taste and adjust the seasoning if necessary.

Sew up about 5 cm of the fish belly, starting from the tail end, to begin forming the pocket for the stuffing. Use a thick thread and prick the needle well inside the edge of the flesh so that it does not come apart during cooking. Put as much stuffing as you can inside the fish and into its mouth, then sew up the rest of the belly to close it. You can use tooth picks or mini metal skewers to close the fish but the presentation will not be a nice as with the sides sewn.

Grease a large baking dish with a little olive oil. Place the fish inside it. Wrap left over stuffing in aluminium foil and place next to the fish. Bake in the preheated panggangan for 40 minutes, or until the fish is done to your liking.

Fill the prepared tomato halves with the cooled extra stuffing. Arrange around the fish and serve at room temperature.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *