Samkeh Harra
Baked Bream With Tomato and Coriander
4 whole white fish small/medium sized gutted and scaled
2 bunches of coriander finely chopped
1 large tomato finely chopped
1 Spanish onion finely chopped
5 cloves of garlic minced
Few sprigs of dill finely chopped
1/2 cup walnuts finely chopped
1/2 cup pine nuts chopped
1 long green chilli finely chopped
Zest of 1 lemon
Paprika
Cumin
7 spice bharat
Juice of 1-2 lemons depending on their size
EVOO
Salt and cracked pepper
Season the fish with salt, paprika and EVOO.
Open the fish and fill with as much stuffing as possible without letting the stuffing spill out.
Bake at 180C until fish is golden and cooked through, serve with long grain rice for a complete meal or just a simple herby salad and fresh Lebanese bread.
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Okay, so there are two types of samki. One baked in a tahini and coriander sauce and the other stuffed with a tomato and coriander salsa- like salad. And this recipe is a take on that. Now I’ve added crushed walnuts and crushed pine nuts for that extra crunch. And it all comes together with a simple dressing of garlic, lemon juice, and extra virgin olive oil. Now there will be a little bit of extra stuffing left over so you can enjoy it on the side either whilst you’re cooking or once the final dish is ready. It is honestly the perfect pairing with the fish. So, my father-in-law caught 12 brim and four of them made it to my place. And usually I would just salt them and fry them, but I have been craving this zesty and nutty stuffing. So, we’re having some kahada for dinner. And I’m so glad I did. Now, look, it is a bit messy and fussy trying to fish out all of those bones, but honestly, nothing comes close to the flavors of cooking a fresh whole fish.
Dining and Cooking