Main Course · Middle Eastern · Dinner ·

Tangy Syrian Samkeh Harra with Hot Pepper Sauce

Name: Tangy Syrian Samkeh Harra with Hot Pepper Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 medium white fish fillets (snapper or sea bass); 3 tablespoons olive oil; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust for heat preference); Juice of 1 lemon; Salt and pepper to taste; 2 large red bell peppers, roasted, peeled, and chopped; 2 cloves garlic, minced; 1 small red chili, seeds removed for less heat; 3 tablespoons olive oil; 1 tablespoon apple cider vinegar; Salt and pepper to taste; 1/4 cup fresh parsley, chopped; 2 tablespoons pine nuts, toasted; Lemon wedges

A vibrant and flavorful Syrian dish featuring spicy, tangy fish complemented by hot pepper sauce.

4.4(418 reviews)

·By Ethan Brooks·September 21, 2025

Tangy Syrian Samkeh Harra with Hot Pepper Sauce — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fish Marinade

For the Hot Pepper Sauce

For the Garnish

Nutrition

Per serving

Calories: 369 kcal
Protein: 28.08 g
Carbs: 10.48 g
Fat: 24.65 g
Fiber: 2.75 g

Whole recipe

Total

Calories: 1477 kcal
Protein: 112.3 g
Carbs: 41.9 g
Fat: 98.6 g
Fiber: 11 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 medium white fish fillets (snapper or sea bass)	480	104	0	4	0
3 tablespoons olive oil	360	0	0	40.5	0
2 teaspoons ground cumin	16	0.8	2.7	0.9	0.8
1 teaspoon ground coriander	8	0.3	1.4	0.2	0.6
1 teaspoon paprika	6	0.3	1.2	0.3	0.6
1/2 teaspoon cayenne pepper (adjust for heat preference)	2	0.1	0.4	0.1	0.2
Juice of 1 lemon	12	0.2	4	0.2	0.1
Salt and pepper to taste	0	0	0	0	0
2 large red bell peppers, roasted, peeled, and chopped	80	2.6	19	0.6	6.9
2 cloves garlic, minced	8	0.4	1.9	0	0.1
1 small red chili, seeds removed for less heat	18	0.9	4.2	0.2	0.7
3 tablespoons olive oil	360	0	0	40.5	0
1 tablespoon apple cider vinegar	3	0	0.1	0	0
Salt and pepper to taste	0	0	0	0	0
1/4 cup fresh parsley, chopped	4	0.3	0.8	0.1	0.5
2 tablespoons pine nuts, toasted	115	2.4	3.8	11.2	1.1
Lemon wedges	5	0.1	1.6	0	0.4

These are nutritional estimates and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Rinse and Dry
Rinse and pat dry the fish fillets.
2
Mix Marinade
In a bowl, mix olive oil, ground cumin, coriander, paprika, cayenne pepper, lemon juice, salt, and pepper.
3
Marinate
Coat the fish with the marinade, cover, and refrigerate for 30 minutes.

Preparing the Hot Pepper Sauce

1
Blend Ingredients
Blend roasted red bell peppers, garlic, red chili, olive oil, and apple cider vinegar until smooth.
2
Season
Season with salt and pepper to taste.
3
Keep Warm
Set aside in a small saucepan to heat before serving.

How to Make Tangy Syrian Samkeh Harra with Hot Pepper Sauce

Total time: 2 h · Yields 4 servings

1
Searing the Fish
Heat a non-stick pan over medium-high heat with a splash of olive oil and cook the fillets for 3–4 minutes on each side until flaky and golden.
2
Finishing the Sauce
Gently warm the hot pepper sauce in a saucepan over low heat before serving.
3
Toasting the Pine Nuts
In the same pan, toast pine nuts until golden brown, taking care not to burn them.