Spicy Snapper in the Tripoli Manner

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Known as samkeh harra, this is a speciality of the port city of Tripoli in the north of Lebanon, where you’ll even find the mixture turned into a paste and wrapped in Arabic bread as a sandwich. The colour contrast of the red snapper against the creamy tahini with flecks of herbs makes for a visually appealing dish.


  • whole red snapper, 2 kg/4 lb 8 oz, cleaned and gutted


  1. Preheat the oven to 200°C/400°F/Gas 6. Put the fish on a baking sheet, season to taste with salt and pepper and drizzle with the oil. Cover with foil and bake for