Harbor Specialty · Spicy Baked Fish
Samke Harra
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The fiery tahini-sauced fish plate now found at seafood restaurants across Lebanon is considered a specialty of Tripoli's El Mina harbor quarter par excellence, not the coast further south.
A whole fish — often sea bass or red snapper — is stuffed and roasted, then blanketed in a warm tahini sauce loaded with garlic, chili, and cilantro. Tripoli's harbor-front eateries near El Mina serve it as their calling-card plate.
Why it's made this way: Tripoli's coastal fishing quarter of El Mina built its reputation on the day's catch, and this fiery tahini-sauced preparation became the port's signature way of serving it.
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