Samke Harra Lebanese Spiced Fish Featuring Porgy
I like to grill or roast whole porgy in the summer and serve them with this classic Lebanese sauce, a simple mixture of onions, walnuts, chopped cilantro, and a little chile. It’s the sort of dish that is equally tasty hot, fresh off the grill, as it is left to steep in the sauce for a few hours, then eaten at room temperature on a stifling summer night.
Ingreadient
- two 2-pound whole porgy, scaled and gutted
- 1 teaspoon cumin seeds
- 2 cloves garlic, crushed with the flat side of a knife
- 4 bunches cilantro
- 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
- salt and pepper
- 1 cup walnut halves, roughly chopped
- 2 small spanish onions, chopped (should have 2 cups)
- 1 jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- juice of 3 lemons
- 1 lemon, halved sliced into thin slices for garnish (optional)
Direction
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