Samke Harra Trabulsiya (Tripoli Spicy Tahini, Cilantro, Walnut & Citrus Baked Fish) – Authentic Lebanon Recipe
From the northern coastal city of Tripoli: flaky fish baked in a vibrant emerald cilantro, walnut, and lemon-tahini sauce.
- Country of Origin
- 🇱🇧 Lebanon (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Flaky sea bass or snapper fillets, Toasted walnuts and pine nuts, Steamed rice or pita, Velvety sesame tahini, 2 bunches fresh cilantro
Ingredients for Samke Harra Trabulsiya (Tripoli Spicy Tahini, Cilantro, Walnut & Citrus Baked Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky sea bass or snapper fillets, prepped into bite-sized pieces
- 1.5 cups toasted walnuts and pine nuts, washed and trimmed
- 1 cup steamed rice or pita
- 1 medium onion and 3 cloves garlic, finely minced with velvety sesame tahini
- 1.5 tbsp traditional Lebanon seasoning (2 bunches fresh cilantro, 6 cloves garlic, lemon juice, red chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, velvety sesame tahini, and 2 bunches fresh cilantro, 6 cloves garlic, lemon juice, red chili for 3 minutes until fragrant.
- Combine flaky sea bass or snapper fillets and toasted walnuts and pine nuts with the sautéed aromatics and layer evenly into the baking dish.
- Top with steamed rice or pita and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.