This great recipe for Samki Harra is from Almond Bar voted Australia's Favourite Middle Eastern Restaurant in the 2009 I love FOOD awards.


  • Use either a whole snapper or 4 barramundi fillets for this dish (I use the barramundi)

  • 1 cup Tahina

  • 1 cup Lemon Juice

  • 1 tablespoon Salt

  • 1/2 tablespoon Chilli Flakes

  • 1/2 tablespoon dried coriander

  • 2 tablespoons chopped fresh coriander

  • 1/2 cup shelled whole walnuts

  • 1/4 cup Chopped flat leaf parsley

  • Lemon wedges

  • 1/4 cupchopped walnuts

  • Water (if required)


  • 1.

    In a food processor combine the tahina, lemon juice, salt, chilli, dried and fresh coriander, whole walnuts. The colour should be a lighter colour to the tahina due to the addition of the lemon juice. The consistency should be slightly runny. Add water to ensure that this happens.

  • 2.

    Marinate the fillets in a bowl with this sauce at least for 4 hours.

  • 3.

    The fish can be wrapped in foil and cooked in a pre-heated oven on 180C for about 50 minutes. I place the fillets in an open baking tray and cook for about 40 minutes in a pre-heated oven set at 200 degrees. I test if it is ready by pressing against the fish and allowing an egg flip to fall easily through the fillet.

  • 4.

    Serve with lemon wedges, a sprinkle of the chopped walnuts and parsley on top.

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