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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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HARRA SAUCE INGREDIENTS:
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Two different Samkeh Harra sauces, white or red!
The Samke Harra can be prepared with any of a hot white Tahini sauce or hot red capsicum and tomato based sauce. The taste is indeed different but the tasting leads to the same result: one more delicious Lebanese dish, from the mediterranean inspiration and culture. Our here shown recipe is based on the red sauce.
For those who wonder why the dish is called Samke Harra (or Samkeh Harra), this is simply because Samke means fish in Lebanese, while Harra means hot, spicy.
For those who wonder why the dish is called Samke Harra (or Samkeh Harra), this is simply because Samke means fish in Lebanese, while Harra means hot, spicy.
Samke Harra recipe: which fish to use and how to prepare it
In this recipe, the fish is just oven baked with a few lemons on top of its skin.
Chose a fish that is large enough for your guests, usually between 1.5 and 2.5 Kg.
Grouper is well adapted to the recipe but you can use any thick ocean fish with white meat, like sea bass or European bass (Branzino).
Chose a fish that is large enough for your guests, usually between 1.5 and 2.5 Kg.
Grouper is well adapted to the recipe but you can use any thick ocean fish with white meat, like sea bass or European bass (Branzino).
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Lebanese Harra sauce recipe
Wash well all vegetables and cut the capsicum and the tomatoes into dices.
Cut the red chiles (chilies, chillies) into slices.
Crush the garlic cloves.
If you wish to add onions, cut the onions in half-moon shaped chunks.
Cut the red chiles (chilies, chillies) into slices.
Crush the garlic cloves.
If you wish to add onions, cut the onions in half-moon shaped chunks.
2 different cooking pots will be used, one for a neutral Samkeh Harra sauce and one for hot Samkeh Harra sauce.
Later and upon serving, little hot dressing will be added to the neutral one depending on how each guest wishes to have his/her dressing: mild, hot mild or hot.
Combine the capsicum, tomatoes, tomato puree, tomato concentrate, garlic, olive oil and ground spices in a cooking pot and cook at low heat until the capsicum is soft.
For the hot sauce, combine the same ingredients and add the sliced red chiles (chilies, chillies) then cook the same way on low heat until capsicum and chiles (chilies, chillies) are all soft.
Later and upon serving, little hot dressing will be added to the neutral one depending on how each guest wishes to have his/her dressing: mild, hot mild or hot.
Combine the capsicum, tomatoes, tomato puree, tomato concentrate, garlic, olive oil and ground spices in a cooking pot and cook at low heat until the capsicum is soft.
For the hot sauce, combine the same ingredients and add the sliced red chiles (chilies, chillies) then cook the same way on low heat until capsicum and chiles (chilies, chillies) are all soft.
Use a wooden spoon to stir the vegetables from time to time, until all done and soft.
That's it! Serve hot or cold along with the fish...
Bon Appétit !
That's it! Serve hot or cold along with the fish...
Bon Appétit !
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