Recipes Browser

Share on facebook
Creative Commons License

Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at Terms of Use Agreement
samaka harra (Chili Fish) Print
Written by Ghinwa Alameen   
Tuesday, 09 March 2010 18:03

Hot fish

Your favorite type of fish stuffed with flavorful sun-dried red pepper and walnut. A dish easy to make yet suitable your big and small feasts.








  • 1 cleaned whole fish, cut lengthwise
  • 1 head mashed garlic
  • 1 1/4 cup chopped walnut
  • 1 cup chopped sun-dried (or roasted) red bell pepper
  • 1/2 cup olive oil


    For the rub:

  • 1 teaspoon dried ground cilantro
  • 1 tablespoon Bharat (Syrian Spice Mix)
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground red pepper
  • 2 tablespoons salt to taste
Hot fish


  1. Prepare the rub for the fish by mixing salt and all spices. Rub the outside of the fish with it. Do not remove the skin off the fish. Sprinkle a little rub inside the fish. Leave the fish in the refrigerator for 2-6 hours.
  2. To prepare the stuffing mix the walnuts with sun-dried red pepper and a dash of salt and pepper. You can replace the latter with roasted red pepper. Just quarter the red bell pepper, seed them, sprinkle with some olive oil and roast in a 350 oven for 30 minutes or until they lose most of the juices (but not become dehydrated) .
  3. Open the fish, and spread the stuffing evenly inside. Place closed (or opened with stuffing on both sides) in a big try covered with aluminum foil and sprinkle generously with olive oil (amount of oil depends on how big the fish is)
  4. Set in a 375 oven for 30 minutes or until done and flaky. Cooking time will vary depending on the type of the fish.
  5. Eat hot with flat bread and tarator dip or lemon-garlic vinaigrette.
  6. Note: ingredients amounts will vary depending on the size of the fish. You can also use half a fish.


Comments (6)
  • yumna  - syrian spice
    Love the site must trial them all my husband syrian so I really need to try them out plz tell me what is the syrian spice ?
  • Ghinwa  - Bharat (Syrian spice mix)
    Thanks, Yumna. I have updated the website and added the recipe for the Syrian spice mix (Bharat). Just click on the link above. You can also buy a ready spice mix from Middleastern stores. It will be a little different but again those spice mixes are different within Syria.
  • kristina
    this webside very good.congratulation,.
  • Ghinwa  - Re:
    Thanks, Kristina. Please come back often and let me know if you have any question/suggestion.
  • Aaron Matthews  - Rememberences of my situ an big situ
    I found your site when i started looking for traditional syrian malfoof like my big situ used to make before she died in the early 80's my situ also used to make these dishes as well. My mother had to stop due to contracting celiac disease,, my love of our traditional foods i grew up enjoying brought me to your site hoping to find ways to recover childhood favorites. I cannot thank you enough!!!!
  • Ghinwa  - Re:
    Aaron, I'm so happy to hear that my website is bring back good memories and thoughts and hopefully good flavors :)
Only registered users can write comments!
Last Updated on Wednesday, 20 June 2012 21:15
More articles :

» Sayadieh (Fish with spiced rice and caramelized onions)

A sensational dish from the Syrian coast on the Mediterranean. Rice is cooked with caramelized onion and fragrant spice and topped with seared fish. Fish can be fried, grilled, baked or cooked with rice. The recipe calls for whole spices but you can...

» Muhamara (Walnut Dip)

A dip with a different taste, texture and flavor than your usual mezze spread. Walnut, red pepper, pomegranate molasses render a taste you will never forget. 
Syrian Cooking Facebook Page
Follow Me
RSS Feeds