Samke Harra (Spicy Lebanese Fish with Tahini Sauce)
May 13, 2026
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Samke harra is a Lebanese baked fish dish smothered in a warm, spiced tahini sauce with cilantro and garlic. The name translates literally to spicy fish in Arabic, and while it is not fiery-hot, the heat is real and builds with every bite. It is one of those dinners that sounds impressive and tastes like it took hours, but comes together in under 40 minutes.
The dish originates from Tripoli in northern Lebanon, where it is traditionally made with a whole fish, often sea bass or red snapper, stuffed and roasted. This version uses cod fillets, which are easier to source, faster to cook, and just as good at carrying that bold tahini sauce. If you enjoy spiced fish dishes, you might also like Turkish baked cod and cod with saffron sauce, which have completely different flavor profiles but are equally easy to pull off on a busy weeknight.
Table of Contents
What is Samke Harra?
Samke harra is one of the defining dishes of Lebanese coastal cooking. It’s particularly associated with Tripoli, a port city in northern Lebanon. The dish is built around baked fish smothered in a tahini-based sauce called tarator, cooked with onion, garlic, and cilantro, then finished with toasted pine nuts. Every family has their version: some add walnuts to the sauce, others pile on the chili or load up the cilantro.
Traditionally it’s made with a whole fish, but using fillets is just as common in Lebanese home cooking and honestly much easier. That is what we are doing here.
Ingredients
For the Fish
- Cod: Mild, flaky, and widely available. It holds up well in the oven and absorbs the spice rub without the fish flavor overpowering the sauce. Sea bass, halibut, or snapper all work well as substitutes.
- Cayenne and Aleppo pepper: The two-pepper approach is deliberate. Cayenne brings direct heat; Aleppo pepper is milder and fruitier with a slight smokiness. Together they give the fish a warmth that is spiced rather than just hot.
- Olive oil: For coating the fish before baking. A good drizzle helps the spice rub adhere and keeps the fish moist in the oven.
For the Tahini Sauce
- Tahini: The backbone of the sauce. Use a good quality tahini that is smooth and not bitter. You can use homemade tahini or store-bought. The tahini is cooked here rather than served raw, which mellows it and makes it creamier. This is different from the classic cold tahini sauce you might know from falafel wraps.
- Onion and garlic: The onion and garlic are sauteed to form the base of the sauce. Do not rush this step; softening the onion properly before adding the garlic makes the sauce sweeter and more complex.
- Cilantro: Stirred into the sauce while it cooks, which is traditional in the Tripolitan version. Some versions add fresh cilantro again as a garnish.
- Lemon juice: Added at the end to brighten the sauce.
- Water: Tahini thickens considerably when cooked. Add water gradually until the sauce is pourable but still coating-thick.
How to Make Samke Harra
Prepare and Bake the Fish
Season the fish: Pat the cod dry on both sides and place them in a baking dish. Mix the salt, cayenne, and Aleppo pepper in a small bowl, then rub the mixture all over the fish. Drizzle with olive oil and massage gently to coat.
Bake: Place the baking dish in the oven and bake the fish at 400 degrees F for 15 to 20 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and is opaque all the way through. Do not overbake; cod dries out quickly.
Make the Tahini Sauce
Saute the onion: Heat olive oil in a pan over medium-high heat. Stir in the chopped onion and cook until translucent, about 4 to 5 minutes.
Add garlic and cilantro: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the chopped cilantro and stir to combine.
Build the sauce: Add the tahini, water, and lemon juice. Stir well as the sauce comes together; it will look broken at first but will come together as it heats. if the sauce is too thick, add more water a tablespoon at a time. It should be pourable and creamy.
Season: Add the salt and Aleppo pepper. Let the sauce simmer gently for a few minutes, stirring, until slightly thickened.
Assemble
Plate and sauce: Place the baked fish on a serving dish and spoon the warm tahini sauce generously over the top. You want the fish well covered.
Finish with pine nuts: Scatter the toasted pine nuts over the top and serve immediately with rice or warm pita on the side.
Recipe Tips
- Pat the fish very dry before seasoning. Any surface moisture will steam the fish rather than letting the spices form a light crust.
- Watch the tahini sauce carefully once you add the liquid. It can go from smooth to seized if the heat is too high. Keep it at a gentle simmer and stir constantly.
- Toast the pine nuts in a separate small pan, not in the oven. They are too easy to burn in the oven and you will not catch them in time.
- Make the sauce while the fish bakes so everything is ready at the same time. The sauce takes about 15 minutes, which lines up perfectly with the fish.
- If the sauce thickens as it sits, stir in a splash of warm water to loosen it before spooning over the fish.
What to Serve With Samke Harra
Lebanese rice with vermicelli and plain white rice are the most traditional pairings, and they are genuinely the best bases you can find for soaking up the tahini sauce. Homemade pita is the more casual option and works just as well for scooping.
For salads on the side, something fresh and bright works best to contrast the richness of the tahini sauce. An Arabic salad or a balela salad both pair beautifully and add color to the table.
Storage
Samke harra is best eaten the day it is made. The fish might dry out quickly and the sauce can thicken considerably in the fridge. If you have leftovers, store the fish and sauce separately in airtight containers for up to 2 days. Reheat the sauce in a small pan with a splash of water, and warm the fish gently in a low oven at 275F for about 10 minutes.
Frequently Asked Questions
Traditionally a whole fish is used, most commonly sea bass, red snapper, or sea bream. The whole fish is scored, stuffed with herbs and spices, roasted, and then covered in tahini sauce. Using fillets as in this recipe is a more practical weeknight approach that gives you the same flavors with less prep.
It has a real warmth from the cayenne and Aleppo pepper, but it is not fiery hot. Aleppo pepper in particular is mild and fruity rather than sharp. If you are sensitive to heat, reduce the cayenne by half. If you want more heat, add a pinch more cayenne or a chopped fresh chili to the sauce.
Yes. Any firm white fish works well: halibut, sea bass, snapper, or tilapia. Avoid thin fillets like sole or flounder, which will fall apart. Adjust the baking time based on thickness.
Yes. Make it up to a day ahead and refrigerate. Reheat gently in a pan with a splash of water to loosen it before serving.
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Samke Harra (Spicy Lebanese Fish with Tahini Sauce)
Ingredients
For the Fish
- 2 lbs cod, or other white fish
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1/2 tsp Aleppo pepper
- 2 tbsp olive oil
For the Tahini Sauce
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup tahini
- 1/2 cup chopped cilantro
- 1/2 cup water, or as needed
- 1 lemon, juice of
- 1/2 tsp kosher salt
- 1 tsp Aleppo pepper
Instructions
For the Fish
- Preheat the oven to 400℉. Pat the fish dry on both sides and place them in a baking dish.
- Top the fish with salt, cayenne, and Aleppo pepper in a small bowl. Drizzle with olive oil and massage to coat evenly.
- Bake for 15 to 20 minutes, until the fish flakes easily and is cooked through.
For the Tahini Sauce
- While the fish is baking, heat olive oil in a saucepan over medium-high heat. Add the onion and saute until translucent, about 4 to 5 minutes.
- Add the garlic and cook for 30 seconds until fragrant. Stir in the cilantro.
- Add the tahini, water, and lemon juice. Stir until the sauce is smooth and creamy, adding more water as needed.
- Season with salt and Aleppo pepper. Simmer gently for a few minutes until slightly thickened.
To Assemble
- Heat the olive oil in a pan over medium heat. Toast the pine nuts until golden, this would take about 5 minutes.
- Place the baked fish on a serving dish and spoon the warm tahini sauce generously over the top.
- Scatter with toasted pine nuts and chopped cilantro. Serve immediately with rice or pita.
Notes
- Pat the fish very dry before seasoning for the best texture.
- Add water to the tahini sauce gradually; it should be pourable but not thin.
- The sauce can be made up to a day ahead. Reheat with a splash of water before serving.
- For more heat, add a pinch more cayenne or a chopped fresh chili to the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
