Spicy Snapper in the Tripoli Manner

Name: Spicy Snapper in the Tripoli Manner
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Lebanese
Ingredients: Vermicelli Rice, to serve; whole red snapper, 2 kg/4 lb 8 oz, cleaned and gutted; freshly ground black pepper; 2 tbsp olive oil; 50 g/1¾ oz/⅓ cup pine nuts; 1 recipe quantity Tarator; 50 g/1¾ oz/½ cup chopped walnuts; 3 tomatoes, finely chopped; 1 onion, quartered; lemon wedges, to serve; 8 garlic cloves, crushed with the blade of a knife; 3 mild red chillies, tops sliced off; 1 tsp ground cinnamon; 1 tsp ground allspice; 3 handfuls of coriander/cilantro leaves, plus extra to serve; 1 tsp sea salt, plus extra for seasoning

Preparation info

Serves
4

Difficulty
Medium
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.

Ingredients

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

Asia
Lebanon
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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