Samak bi tahini recipe

Ingredients:

4 skinned fish fillets or steaks, about 2 pounds, fresh or frozen, thawed (*)
Salt
1 1/2 tablespoons olive oil
Sauce:
1 clove garlic
1/2 teaspoon salt
1/2 cup tahini
Juice of 2 lemons, about 6 tablespoons
Fresh parsley
Lemon wedges

Preparation:

Sprinkle fish with salt and refrigerate for one hour.
Preheat oven to 400 degrees F.
Brush fish on both sides with olive oil and place in a lightly greased baking dish. Bake uncovered for 20 to 35 minutes, or until fish flakes easily with a fork and is opaque all the way through. Cooking time will vary depending on the thickness of the fillets or steaks.
While fish is baking, combine garlic, 1/2 teaspoon salt, tahini, and lemon juice. Mix well and add water if sauce is too thick.
Remove fish from oven. Let cool and pour sauce over fish. Garnish with parsley and lemon wedges and serve.

More from the Lebanese Recipes Kitchen:

Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) 
Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)  

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Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) recipe

Feed the family with crisp-skinned and flaky fleshed snapper grilled to perfection and served with burghul.

Serves: 4 | Preparation: 30min | Cooking: 20min | Skill level: Easy

By
Chadi Ali

Ingredients

3 garlic cloves, peeled
1 tbsp ground cumin
2 tsp sweet paprika
2 tbsp white vinegar
80 ml (⅓ cup) extra virgin olive oil
1.5 kg snapper, cleaned, flesh scored 3 times on each side
240 g (1½ cups) coarse burghul (see Note)
2 bunches rocket, stems trimmed, chopped
2 tomatoes, chopped
1 small red onion, finely chopped
1 cup flat-leaf parsley leaves
2 small lemons, juiced
2 tsp sumac (see Note)

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Marinating time 30 minutes

Using a mortar and pestle, pound garlic with 1 tsp salt to a paste. Add cumin and paprika, and pound until just combined. Stir in vinegar and 2 tbs oil.

Rub spice mixture over snapper and inside cavity. Cover and refrigerate for 30 minutes to marinate.

Meanwhile, place burghul in a heatproof bowl and pour in enough boiling water to cover by 1 cm. Cover and stand for 20 minutes or until burghul is tender and liquid is absorbed. Fluff with a fork and set aside for 10 minutes to cool.

Preheat barbecue to medium heat. Cook fish, with lid closed, for 10 minutes each side or until browned and cooked through.

Meanwhile, add the rocket, tomatoes, onion, parsley, lemon juice, sumac and remaining 2 tbsp oil to burghul. Season with salt and pepper, and toss to combine. Serve fish with salad.

Notes

• Coarse burghul, available from select Middle Eastern food shops, has a larger grain than regular burghul (also known as bulgar to some Lebanese). Each grain is about half the size of a rice grain.
• Sumac, from supermarkets, is a tangy reddish-brown Middle Eastern spice often used in marinades, salads and dressings.

Photography Tom Donald (Location) & Brett Stevens (Food)

Adopted from Feast magazine

More from the Lebanese Recipes Kitchen:

Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)   
Mediterranean fish stew     

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Prawn & avocado Caesar salad wrap recipe

Photo: Prawn & avocado Caesar salad wrap recipe

INGREDIENTS 5
DIFFICULTY SUPER EASY
SERVINGS 2

Ingredients

270g Complete Caesar Salad
2 slices wholemeal Lebanese bread
10 cooked medium tiger prawns, peeled
1 avocado half, flesh chopped
Salt & freshly ground pepper

Method

Step 1
Place the lettuce, bacon, croutons and three-quarters of the dressing in a bowl. Toss to combine. Divide between the slices of Lebanese bread.

Step 2
Scatter prawns and avocado on the salad. Drizzle with remaining dressing and season with salt and pepper.

Fresh Living - May 2005 , Page 51
Recipe by Gemma Purcell

More from the Lebanese Recipes Kitchen:

Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad 
Seared Strip Steak with Lemony Couscous Tabbouleh   
How to barbecue steaks       

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Chickpea and prawn fattoush recipe

Photo: Chickpea and prawn fattoush recipe

Traditional Middle Eastern bread salad is given a gourmet twist with the addition of beautiful king prawns.

INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6

Ingredients

1/3 cup (80ml) olive oil
Juice of 1 lemon
1kg green king prawns, peeled (tails intact), deveined
1 tsp sumac
2 x 400g cans chickpeas, rinsed, drained
3 small Lebanese cucumbers, seeded
200g grape tomatoes, halved
5 green onions, thinly sliced
1/3 cup flat-leaf parsley, torn
2 tbs spearmint, finely chopped
2 tbs coriander, chopped
1 Lebanese flatbread, split in half
1/2 cos lettuce, leaves separated, washed

Method

Step 1
Whisk together oil and lemon juice. Season to taste with salt and pepper. In another bowl, toss prawns with sumac and 2 tbs dressing. Add chickpeas to remaining dressing. Toss.

Step 2
Cut cucumbers diagonally into thin strips. Add to chickpeas together with tomatoes, onions and herbs.

Step 3
Preheat grill on high heat. Place bread on an oven tray and grill until crisp. Cool then break into pieces.

Step 4
Heat a heavy-based frying pan over high heat. Cook prawns, in 2 batches, for 45-60 seconds each side or until cooked through. Add to salad with bread. Toss gently. Serve over lettuce.

Notes

Cook's tip: Sumac is a Middle Eastern berry, used dried and ground as a spice. Look for it in delicatessens.

Notebook: - January 2006 , Page 42
Recipe by Sophia Young
Photography by Andrew Lehmann 

More from the Lebanese Recipes Kitchen:

Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad 
Seared Strip Steak with Lemony Couscous Tabbouleh  
How to barbecue steaks      
Lamb steak kebabs with mint     

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Spiced Fish Sayyadiya Recipe

Photo: Spiced Fish Sayyadiya Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Fish Sayyadiya Recipe. Enjoy the Lebanese Cuisine and learn how to make Spiced Fish Sayyadiya. 

Ingredients

1 Kilo fish slices
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup flour
Salt and pepper
Oil for frying

Sayyadiya Sauce:
4 Tablespoons oil
2 large onions, sliced
3 garlic cloves, sliced
2 large tomatoes, sliced
1 cup tomato juice
1 cup fish or chicken stock
2 Tablespoons tomato paste
1 teaspoon mix spices

Method

- Wash fish under running water, pat dry.
- Combine spices with flour in a plate, season with salt and pepper.
- Place fish pieces on flour mixture, pat down then turn and pat on the other side to coat fish with thin layer of flour, shake off excess flour.
- Heat oil in a large heavy pan over medium high heat.
- Fry fish pieces until golden brown then flip over to the other side.
- Remove and drain on a paper towels.
- Heat oil in a large skillet, add onion and saut? for about 5 minutes.
- Add garlic and stir for two minutes.
- Stir in the rest of ingredients and season with salt and pepper.
- Let sauce until boiling, then reduce heat and simmer for about 15 minutes or until thicken.
- Spoon sauce into serving plate, arrange fish slices on top, serve warm. 

Source: Chef Osama

More from the Lebanese Recipes Kitchen:

Grilled Fish
Fish Couscous with Onion T'faya
Spicy Fish Lebanese Style  
Samaki Harra (Lebanese Chilli Fish)  
Mediterranean fish stew    
Fish Kibbeh   

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Grilled Fish Recipe

Photo: Grilled Fish Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grilled Fish Recipe. Enjoy the Lebanese Cuisine and learn how to make Grilled Fish. 

Serves : 4  Persons
Duration : 20 Min

Ingredients:

4 Large Fish
10 Cloves Garlic
3-4 Pieces Green chilies
1 Teaspoon Red Pepper Flakes
2 Teaspoons Salt
2 Teaspoons Cumin
2 Teaspoons Coriander
2 Teaspoons Sumac
2/1 Teaspoon Black pepper
2 Medium Chopped Tomatoes
1 Cup Chopped cilantro
4/1 Cup Vinegar
4/1 Cup Lemon Juice
2 Tablespoons Lemon Zest
2 Tablespoons Oil
2 Cups Wheat bran

Preparation:

1. Brush the fish with oil.
2. In food processer put the garlic, chilies, pepper flakes, salt, cumin, coriander, sumac and black pepper. Process until smooth sauce forms. Put the sauce in a bowl. Mix in the tomatoes, cilantro, vinegar, lemon juice, lemon zest and oil.
3. Fill the fish with 1/3 of the sauce. Spread the rest of the sauce in a shallow serving platter. Set aside for serving.
4. Sprinkle the wheat barn in a wide pan.
5. Heat an electric grill until very hot.
6. Hold a fish and put it on the wheat barn and press gently. Turn the fish slowly on the other side and press gently until well coated with the barn.
7. Put the fish on the grill. Cook for 10 minutes. With a wide slotted spatula turn the fish on the other side. Cook for 10 more minutes.
 
Video:

More from the Lebanese Recipes Kitchen:

Fish Couscous with Onion T'faya
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish) 
Mediterranean fish stew  
Fish Kibbeh  
Siyadiyeh (Siyadiya) 
 
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Fish Couscous with Onion T'faya Recipe

Photo: Fish Couscous with Onion T'faya Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish Couscous with Onion T'faya Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fish Couscous with Onion T'faya.

T'fayas, special-occasion dishes served all along Morocco's Atlantic coast, are known for their thick, sweet and heavily spiced sauces. This one gets a pleasant layer of sweetness from raisins and a touch of sugar, which marries perfectly with halibut.

8 servings

Active Time: 1 hour

Total Time: 1 hour

Ingredients

1/2 cup raisins
4 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
8 saffron threads, (see Ingredient Note)
2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
3 large onions, (2-2 1/2 pounds), very thinly sliced
1 tablespoon sugar
2 1/3 cups reduced-sodium chicken broth, fish broth or vegetable broth, divided
2 1/2 pounds Pacific halibut, or other firm white fish, skinned and cut into 2-inch wide pieces
Freshly ground pepper, to taste
1 tablespoon canola oil
1/2 cup sliced or slivered almonds
1 cup whole-wheat couscous

Preparation

Place raisins in a small bowl and cover with warm water; let soak for 10 minutes. Drain.
Crush saffron and salt together in a mortar and pestle until a coarse powder forms. (Alternatively, place saffron and salt on a cutting board and use the flat side of a chef’s knife to grind into a coarse powder.) Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
 
Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat. Add the spice mixture and cook, stirring, until the mixture starts to foam. Add onions, sugar and the plumped raisins. Cook, stirring occasionally, until the onions turn light brown, 20 to 25 minutes. Add 1 cup broth and nestle fish into the onion mixture. Cover and cook until the fish is flaky, 8 to 10 minutes. Remove from the heat and season with pepper. Cover and set aside.
 
Meanwhile, heat canola oil in a small skillet over medium-high heat. Add almonds and cook, stirring, until just beginning to turn golden, about 1 minute. Drain on paper towels.
 
Bring the remaining 1 1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan. Add couscous in a stream. Stir once. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork.
 
To serve, mound the couscous on a shallow platter. Top with the fish and onion t’faya and sprinkle the almonds on top.

Tips & Notes

Ingredient note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.

Nutrition

Per serving: 464 calories; 18 g fat ( 4 g sat , 9 g mono ); 54 mg cholesterol; 39 g carbohydrates; 37 g protein; 6 g fiber; 702 mg sodium; 839 mg potassium.

Nutrition Bonus: Magnesium (36% daily value), Potassium (24% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fruit, 4 lean meat, 2 fat

From EatingWell: September/October 2008

More from the Lebanese Recipes Kitchen: 
 
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish) 
Mediterranean fish stew 
Fish Kibbeh 
Siyadiyeh (Siyadiya) 
Fried Fish (SAMAK MAQLI)

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Fish Kibbeh Recipe

Photo: Fish Kibbeh Recipe

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.

Ingredients:

1.5 kg of white fish fillet
4 cups white cracked wheat (burghul)
1/4 cup olive oil
3 big red onions
1 red pepper 1 green pepper
1 yellow sweet pepper
3 teaspoons salt
1 grated orange rind (orange zest)
1 grated lemon rind (lemon zest)
1 bunch fresh coriander
1/2 cup pine nuts
1/4 teaspoon saffron
1 teaspoon white pepper
7 parsley leaves
100gr butter
1 pinch cumin
100gr flour

Preparation of Paste:
In a mixer, grind the fish fillet with one chopped onion, parsley leaves, a pinch of salt, a pinch of pepper, and saffron. Add the orange and lemon zest, add lemon juice to the mixture with the rinsed and dried cracked wheat (burghul). Combine the mixture until achieve a nice paste with the flour.

Preparation of Filling:
Sauté the onions in rings in a frying pan with a small amount of oil. Follow with the pine nuts, add chopped sweet pepper. Add the fresh coriander and the last of salt, pepper, saffron and one pinch of cumin.
In a tray place the butter around and spread the kibbeh paste evenly to a height of approximately 1.5 cm. Follow by placing a layer of filling. Cover the layer of filling with the remainder of the kibbeh mixture to the same thickness of 1.5cm. Cut deep horizontal or diagonal lines (preference) through both layers of the Kibbeh to form square or diamond shapes. This will help the rest of butter penetrate to add flavor. Place in a preheated over at approximately 180 to 200 degrees Celsius for one hour or until you achieve a golden brown colour. Serve on a large platter cut in square pieces.

Source Beirut Restaurants

More Traditional Lebanese Recipes:

Samaki Harra (Lebanese Chilli Fish)
Samki Harra - Chilli Fish
Spicy Fish Lebanese Style
Lebanese Fish Tagine
Fried Fish (SAMAK MAQLI)
Siyadiyeh

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Samaki Harra (Lebanese Chilli Fish) Recipe

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. 

Ingredients:

1.5kg whole red snapper, gutted and cleaned
salt
cumin
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
salt
juice of half a lemon

Preparation:

Preheat the oven 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 oven 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

More Traditional Lebanese Recipes:

Samki Harra - Chilli Fish
Spicy Fish Lebanese Style
Lebanese Fish Tagine
Fried Fish (SAMAK MAQLI)
Siyadiyeh
Lebanese Grilled Fish Kofta in Spicy Sauce

Save and share Samaki Harra (Lebanese Chilli Fish) Recipe

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Spicy Fish Lebanese Style Recipe

Photo: Spicy Fish Lebanese Style Recipe

Ingredients:

1kg white fish, fillet
2 tbsp vegetable oil
¼ cup pine nuts, toasted
3 tbsp canola oil
4 cloves garlic, minced
½ cup Al Wadi Al Akhdar frozen coriander
4 sprigs green onion, sliced
1 red chili pepper (or 5 small chili peppers), finely sliced
1 sweet green pepper, finely sliced
2 tsp Chili powder
1 tsp Paprika
Salt and Pepper, to taste
¼ cup Al Wadi Al Akhdar tahina paste
3 tbsp, lemon juice
Salt and pepper, to taste
Parsley, to decorate
Al Wadi Al Akhdar olive oil, to drizzle

Preparation

In a saucepan heat oil and fry the fish fillet on all sides until cooked. Set aside.

In a skillet, heat oil and sauté garlic, coriander and spring onions. When the onion is soft add the red hot pepper and the green sweet pepper. Add the spices and cook for 5mn further.

Flake the cooked fish. Season with salt and pepper. Drizzle with lemon juice and Tahina and mix, until it is coated with the sauce.

To serve: Top the fish flakes with the chili mixture. Drizzle some olive oil. Decorate with parsley and sprinkle the pine nuts.

Alternatively, it is possible to mix the fish, the chili mixture and the Tahina sauce all together and put in the oven to bake.

Source: alwadi-alakhdar.com

More from the Lebanese Recipes Kitchen:

Mediterranean fish stew  Recipe
Samki Harra - Chilli Fish  Recipe
Light Fish Siadeah  Recipe
Lebanese Fish Tagine Recipe
Fried Fish (SAMAK MAQLI)
Spiced almond fish with fattoush recipe

Save and share Spicy Fish Lebanese Style Recipe recipe 

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Lebanese Tuna Tahini Salad recipe

Photo: Lebanese Tuna Tahini Salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lebanese Tuna Tahini Salad Recipe. Enjoy the good taste of food and learn how to make Lebanese Tuna Tahini Salad.

 Total Time: 5 mins
Prep Time: 5 mins
Cook Time: 0 mins

Ingredients:

Servings: 6

Tahini Dressing

2 tablespoons tahini
1/3 cup plain nonfat yogurt
1 lemon, juice of, about 3 tablespoons
2 tablespoons dried parsley
3 -4 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1 1/2-2 teaspoons cumin
salt and pepper

Tuna

3 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup onion, diced
1/2 cup celery, diced
2 tablespoons capers
3 tablespoons green olives, chopped
1/2 cup apple, chopped (optional)

Directions:

1 In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
2 Season with salt and pepper to taste.
3 In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
4 Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.

From food.com
By poo235 

More from the Lebanese Recipes Kitchen:

Haloumi and crushed wheat salad 
Halloumi and cous cous salad 
Haloumi with basil and tomato  
Spicy couscous salad 
Zucchini & haloumi fritters with tabouli 
Zucchini and haloumi fritters with dill yoghurt dressing  

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Mediterranean fish stew recipe

Photo: Mediterranean fish stew recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mediterranean fish stew recipe. Enjoy the good taste of food and learn how to make Mediterranean fish stew.

The tomato and fennel base in this summery one pot works well with any combination of fish and shellfish

Easy
Serves 4
Ready in 40 minutes
Gluten-free

Ingredients

olive oil
2 garlic cloves , sliced
a small fennel bulb , halved and shredded
a pinch dried chilli flakes (optional)
1 tsp paprika
150ml white wine
1 x 400g tin plum tomatoes
300ml chicken stock
400g firm white sustainable fish , skinless, cut into chunks
250g cooked peeled prawns
a bunch flat-leaf parsley , chopped

Method

Heat 2 tbsp olive oil in a large, wide pan. add the garlic and cook for 2 minutes, then add the fennel and cook for about 5 minutes until softened. add the chilli and paprika, then tip in the wine and simmer until almost gone.
 
Add the tomatoes and stock then simmer for 15-20 minutes until thickened a bit. turn down to a gentle simmer and add the white fish, cover and cook for 3 minutes.
 
Add the prawns for a couple of minutes until just cooked through, then stir through the parsley. Serve in bowls with crusty bread.

Nutrition Per Serving

241 kcalories, protein 34.3g, carbohydrate 6.5g, fat 7.5 g, saturated fat 1.0g, fibre 1.7g, salt 1.95 g

Recipe from olive magazine, July 2009.  

More from the Lebanese Recipes Kitchen:  

Siyadiyeh (Siyadiya)
Light Fish Siadeah
Sayadieh
Spicy Rice for Fish (Ruz lissumak) 
Samki Harra 
Samak Bil Taratur (Baked fish with Tahini Sauce)

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Samki Harra - Chilli Fish Recipe

Photo: Samki Harra - Chilli Fish Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Samki Harra - Chilli Fish recipe. Enjoy Middle Eastern food and learn how to make Samki Harra - Chilli Fish. 

This great recipe for Samki Harra is from Almond Bar voted Australia's Favourite Middle Eastern Restaurant in the 2009 I love FOOD awards.

Serves 4

Ingredients

Use either a whole snapper or 4 barramundi fillets for this dish (I use the barramundi)
1 cup Tahina
1 cup Lemon Juice
1 tablespoon Salt
1/2 tablespoon Chilli Flakes
1/2 tablespoon dried coriander
2 tablespoons chopped fresh coriander
1/2 cup shelled whole walnuts
1/4 cup Chopped flat leaf parsley
Lemon wedges
1/4 cupchopped walnuts
Water (if required)

Method

1. In a food processor combine the tahina, lemon juice, salt, chilli, dried and fresh coriander, whole walnuts. The colour should be a lighter colour to the tahina due to the addition of the lemon juice. The consistency should be slightly runny. Add water to ensure that this happens.

2. Marinate the fillets in a bowl with this sauce at least for 4 hours.

3. The fish can be wrapped in foil and cooked in a pre-heated oven on 180C for about 50 minutes. I place the fillets in an open baking tray and cook for about 40 minutes in a pre-heated oven set at 200 degrees. I test if it is ready by pressing against the fish and allowing an egg flip to fall easily through the fillet.
 
4. Serve with lemon wedges, a sprinkle of the chopped walnuts and parsley on top.

From lifestylefood.com.au
Signature dish from Almond Bar
 
More from the Lebanese Recipes Kitchen: 
 
Samkeh Harra 
Light Fish Siadeah 
Fish Tagine 
Baked Herbed Fish 
Fried Fish with Pepper and Spices Sauce 
Fried Fish (SAMAK MAQLI)

Save and share Samki Harra - Chilli Fish Recipe

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