Samke Harra
A whole fish — ideally sea bass or snapper — baked over caramelized onions and topped with a ferociously good sauce of tahini, lemon, toasted walnuts, coriander, and chili. The defining dish of the Lebanese coast, and arguably its most spectacular.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.2 kg (or 2 smaller fish) whole sea bass, cleaned
- 3 large yellow onion, thinly sliced
- 6 cloves garlic cloves, minced
- 150 g tahini
- 7 tbsp lemon juice
- 80 g toasted walnuts, roughly chopped
- 0.75 cup, chopped fresh coriander (cilantro)
- 1 tsp (adjust to taste) red chili flakes or fresh red chili
- 5 tbsp olive oil
- 1.5 tsp salt
- 0.5 tsp cumin
- 120 ml cold water
Instructions
- Preheat oven to 200 °C (400 °F). Score the fish deeply on both sides with 3–4 diagonal cuts to the bone. Season inside and out with salt.
- In a large, heavy skillet, heat 4 tbsp olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20–25 minutes until deeply caramelized and almost jammy. Add the garlic and cook 2 more minutes.
- Spread the caramelized onion and garlic across the bottom of a baking dish large enough to hold the fish. Lay the fish on top, pressing it into the onion bed.
- Roast the fish 20–25 minutes (depending on thickness — allow 10 minutes per 2.5 cm of thickness at the thickest point). The flesh should just flake at the thickest part when tested with a fork.
- While the fish roasts, make the harra sauce: whisk tahini with lemon juice (it will seize). Gradually whisk in cold water to create a pourable, creamy sauce. Stir in minced garlic, coriander, chili flakes, cumin, and walnuts. Season with salt.
- Remove the fish from the oven. Pour the tahini-walnut sauce over and around the fish.
- Return to the oven for 8–10 minutes until the sauce is set and lightly golden at the edges, and the walnuts are toasted into the sauce.
- Drizzle with remaining olive oil, scatter extra fresh coriander, and serve immediately at the table from the baking dish, with pita bread and lemon wedges.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Samke Harra?
A whole fish — ideally sea bass or snapper — baked over caramelized onions and topped with a ferociously good sauce of tahini, lemon, toasted walnuts, coriander, and chili. The defining dish of the Lebanese coast, and arguably its most spectacular.
Where is Samke Harra from?
Samke Harra comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Samke Harra vegetarian?
No — as written, Samke Harra includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of red chili flakes or fresh red chili in Samke Harra?
The red chili flakes or fresh red chili called for here is part of the traditional recipe and gives Samke Harra its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Samke Harra?
In a Lebanese mains spread, Samke Harra is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Samke Harra ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.