The Samke Harra is one of the specials on the menu at KINZ and somewhat of a signature dish from Elene Lahoud – KINZ co-founders Jad and Karim’s mother. It’s relatively straightforward to recreate at home, while the tahini, chilli, walnut and coriander sauce makes it quite distinctive. It’s creamy, spicy and full of flavour and beloved by customers.
Restaurant Recipes: Samke Harra from KINZ
Words by
Sphere Editors
7th September 2026
Welcome to Restaurant Recipes, where we exclusively share weekly recipes from the hottest chefs and restaurants in the world. This week, Co-Founders of KINZ – brothers Jad and Karim Lahoud – are gifting their mother's fan-favourite Samke Harra recipe to SPHERE readers.
The Samke Harra is one of the specials on the menu at KINZ and somewhat of a signature dish from Elene Lahoud – KINZ co-founders Jad and Karim’s mother. ©Safia Shakarchi.
For a little more context, Samke Harra literally translates as “spicy fish”. There are two versions commonly known in Lebanon. One is tomato-based and is probably the more familiar, while KINZ’s is a twist on the Samke Harra associated with the northern coastal city of Tripoli. Traditionally, Samke Harra can be prepared with a whole roasted white fish, such as sea bass. At KINZ, it's made with cod fillets, which also makes it a little easier to recreate at home.
Ingredients
KINZ co-founders Jad and Karim Lehoud and their mother, Eleni. ©Safia Shakarchi.
- 400g cod loin
- 8 tbsp tahini
- 200g walnuts
- 1 bunch of coriander
- 4 garlic cloves
- 4 red chillies
- 2 tbsp of olive oil
- 2 lemons
- Water
- A pinch of salt and black pepper
Method
The Samke Harra Sauce
A selection of dishes at KINZ. ©Safia Shakarchi.
- Bash the garlic and chillies in a pestle and mortar, or blitz it in a food processor.
- Hand-chop the walnuts into small pieces.
- Finely chop the coriander, including the stalk.
- In a frying pan, add the olive oil and then the garlic and chillies, then 3/4 of the walnuts.
- Fry the mixture in olive oil – it might stick to the pan but don’t worry.
- Add the coriander stalks and 3/4 of the coriander leaves plus the tahini and fry.
- Add lemon juice and fry, then add some water to loosen the mixture but not so it’s runny. It should still hold its shape.
- Add salt and black pepper to season.
- Finely add the remaining chopped walnuts and chopped coriander into the mix.
Cooking the Cod
The KINZ private dining room. ©Helen Cathcart.
- Cut the cod into 4 equal pieces
- Rub the cod in some olive oil and season it with salt and black pepper
- Place in a preheated oven at 180 degrees for 7-8 minutes
Plating
KINZ drinks.
- Lay a bed of sauce on the plate
- Place the cod on top
- Add a bit more sauce on top
- Finely chop some coriander, chillies and walnuts and sprinkle on top
