Spiced fish (Samkeh harra)

Spiced fish (Samkeh harra)

6 portions


  • 1 whole fish seabream or seabass
  • 5 garlic gloves crushed or minced
  • 1 cup of tahini paste
  • 1 TSP hot chili powder
  • 1 cup of raw pine nuts
  • 1/2 bunch of parsley, finely chopped
  • 1 cup freshly squeezed lemon
  • 4 TBSP of ground coriander
  • 4 cups of water
  • Half a cup of olive oil
  • Salt and pepper


  1. Preheat the oven to 180 C.
  2. Rub the fish with white vinegar and salt, then rinse with cold water to remove any smell.
  3. Cut the fish in half and insert lemon slices inside the fish for flavoring.
  4. On a cooking tray, drizzle some olive oil, place the fish and bake it for 25 minutes.
  5. In a small pan, mix 1 cup of pine nuts with 2 TBSP of olive oil and cook on a medium heat for 3 minutes until they turn brown.
  6. In another pan, add the crushed garlic with one cup lemon juice, tahini paste, water, salt, coriander and chili pepper, cook over medium heat and stir constantly.
  7. Bring the tahini sauce to a boil while stirring. Add the pine nuts and let it cook for a total of 20 minutes while keeping on stirring non stop.
  8. Once the fish is baked, lay it on a serving platter, pour the tahini sauce and garnish it with some pine nuts, pomegranate and finely chopped parsley .