Spicy Snapper in the Tripoli Manner from The Jewelled Kitchen by Bethany Kehdy
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....
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Ingredients
- 1 recipe quantity Tarator
- Vermicelli Rice, to serve
- whole red snapper, 2 kg/4 lb 8 oz, cleaned and gutted
- 3 handfuls of coriander/cilantro leaves, plus extra to serve
- 8 garlic cloves, crushed with the blade of a knife
- 50 g/1¾ oz/½ cup chopped walnuts
- freshly ground black pepper
- 2 tbsp olive oil
- 1 tsp sea salt, plus extra for seasoning
- 1 onion, quartered
- 3 tomatoes, finely chopped
- lemon wedges, to serve
- 50 g/1¾ oz/⅓ cup pine nuts
- 3 mild red chillies, tops sliced off
- 1 tsp ground cinnamon
- 1 tsp ground allspice
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