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Samakeh harra | The Fattoush Girls
This recipe is typical of the fishing villages of the Latakia and Tartus regions. Its walnut and chili paste topping makes this dish unique. You'll want to spread it everywhere!
Ingredients for 4 to 6 servings:
- 60 ml (1/4 cup) lemon juice
- 80 ml (1/3 cup) olive oil
- 3 tbsp sweet chili paste
- 1 1/2 tsp ground coriander
- 1 tsp Aleppo pepper
- 1 tsp salt
- 4 cloves garlic, sliced
- 1 large onion, chopped
- 25 g (1/4 cup) walnuts, coarsely chopped
- 1 whole fish of about 1 kg (sea bass or sea bream)
- 10 g (1/3 cup) curly parsley, finely chopped
- 3 tbsp fish spice mix
- Lemon slices
Preparation :
In a bowl, combine the lemon juice, 5 tbsp of the olive oil, the sweet chili paste, the coriander, the Aleppo pepper, the fish spice mix, and the salt.
Preheat oven to 350°F (175°C).
In a skillet over medium-high heat, sauté the garlic and onion in the remaining olive oil. Add the lemon juice mixture and walnuts, bring to a boil, reduce heat, and simmer for 4 to 5 minutes.
Place the fish on a baking sheet. Spread the stuffing over the fish. Garnish with parsley and lemon slices. Bake for about 30 minutes or until the fish is cooked through.
Serve with grilled cauliflower and potatoes (recipe p. 169).
Excerpt from the book "Syrian Cuisine, a Cuisine of the Heart" p.168
