I’ve always loved entertaining. Not just the food—but the gathering, the laughter, the shared plates, the way the house fills with warmth.Growing up, it was part of who we were. In our culture, we welcome with food. We show love with a table full of dishes. No one ever leaves hungry.That’s why I love recipes like this one. My version of Samkeh Harra (Spiced Baked Fish)—creamy tahini, herbs, golden pine nuts. So simple to prepare, so easy to share.You can prep it all ahead of time, pop it in the oven, and enjoy the moments that matter. That, to me, is what real entertaining is all about.
Ingredients below, and the full recipe with details and visuals—including the steps for the roasted carrots and vine tomatoes—can be found on my website 👉🏽 https://roubashahin.com.au/recipes/samkeh-harra-spiced-baked-fish/
For the tahini sauce
1⁄2 cup tahini paste
1⁄2 cup lemon juice (freshly squeezed)
Up to 1⁄2 cup cold water (added slowly)
1 teaspoon ground coriander
1⁄2 cup olive oil (maybe more)
1 fresh chilli, finely diced
4 cloves garlic, crushed
1 cup fresh coriander, finely chopped
3 spring onions, thinly sliced
Salt, to taste
For the fish
1 large fish fillet (approx. 500 grams), skin on ( I used snapper)
Olive oil
Salt and pepper to season
For the topping
3 tablespoons olive oil
3 tablespoons pine nuts
Entertaining is at the heart of our culture. There’s just something special about welcoming people with a dish that feels generous without keeping you stuck in the kitchen. That’s why my version of samihara goes straight into the oven. It looks impressive, but it’s so easy to prep ahead. The delicious tahini sauce starts with aromatics, garlic, chili, green herbs, sizzling away in olive oil until the kitchen smells incredible. Then it’s off the heat and straight into the tahini and stays so creamy. I’ll pour it over the fish, skin side down, and bake. Best part, okay, it’s optional. Hot pie nuts poured right over the top. It’s easy, impressive, and so good shed.
Dining and Cooking