Samke Harra (Spicy Baked Cod with Warm Tahini Sauce & Walnuts)

Name: Samke Harra (Spicy Baked Cod with Warm Tahini Sauce & Walnuts)
Total time: 40 min
Yield: 4 servings
Cuisine: Lebanese & Levantine
Ingredients: 2 lb cod fillets, patted dry; ½ cup tahini; 2 lemons, juiced (about ⅓ cup); 1 yellow onion, finely chopped; 4 garlic cloves, minced; 1 bunch cilantro, chopped; ½ cup walnuts, roughly chopped; 1½ cups basmati rice; 3 tbsp olive oil; 1 tsp cumin; 1 tsp chili powder or ¼ tsp cayenne; ½ tsp white pepper; salt

DinnerLebanese & Levantine40 minServes 4820 kcal54 g protein

Tripoli's famous spiced fish: cod fillets roasted with cumin and chili, smothered in a lemony tahini sauce cooked with onion, garlic and cilantro, and showered with toasted walnuts. Served over rice.

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Ingredients

2 lb cod fillets, patted dry
½ cup tahini
2 lemons, juiced (about ⅓ cup)
1 yellow onion, finely chopped
4 garlic cloves, minced
1 bunch cilantro, chopped
½ cup walnuts, roughly chopped
1½ cups basmati rice

From your pantry: 3 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder or ¼ tsp cayenne, ½ tsp white pepper, salt.

Instructions

Heat the oven to 400°F and start the rice. Lay the cod on a parchment-lined sheet, brush with 2 tbsp oil and season with the cumin, chili, white pepper and 1 tsp salt.
Roast the fish until it is opaque and flakes easily, 15 to 20 minutes depending on thickness.
Meanwhile, warm the remaining oil in a small saucepan over medium heat and cook the onion until soft and translucent, 5 to 7 minutes. Add the garlic and most of the cilantro and cook 1 minute.
Whisk in the tahini, lemon juice and ½ cup water. It will look curdled at first; keep stirring over low heat until smooth and pourable, 2 to 3 minutes, adding water a spoonful at a time if it gets too thick. Season with salt.
Toast the walnuts in a dry skillet over medium heat until fragrant, 3 to 4 minutes.
Spoon the warm sauce over the fish, scatter with walnuts and the rest of the cilantro, and serve with the rice.

Tip: Pine nuts or almonds fried in a little oil are the traditional topping; walnuts are what the old Tripoli recipes use too and cost much less. Add a chopped fresh chili to the onions if you like real heat.