Gazan Baked Fish in Dagga (Samak bel Harra)
We make samak bel harra the way it is made in the homes of Gaza, where the fish is baked in the Gazan dagga, the sauce of tomatoes, garlic, red pepper, and dill they call the trinity of Gazan cuisine.
There is no rice here and no frying, only fish submerged in its spicy sauce and baked until it absorbs the aroma of the dill and the heat of the pepper, so it comes out a dish that resembles Gaza's bold coast, which does not fear a strong flavor.
We make two deep slashes on each side of the fish, and rub its body and slashes with a mix of crushed garlic, salt, cumin, dried coriander, and half the lemon juice, and leave it to soak for about 15 minutes.
We pound the tomatoes, garlic, and hot red pepper in the mortar until crushed, then add the dill, cilantro, the rest of the lemon juice, and salt, so the aromatic oils release and the dagga's flavor blends.
We grease the oven tray with olive oil and spread half the dagga on its bottom, then lay the marinated fish over it so it holds and perfumes it from below.
We cover the fish with the remaining half of the dagga and drizzle olive oil, then bake it at 180 degrees Celsius for about 35 minutes until its flesh separates easily with a fork.
We raise the heat in the last minutes or move the tray to the top rack until the surface browns a little, and serve it hot submerged in its spicy sauce.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Gazan Baked Fish in Dagga, and how to fix them:
We submerge it in the dagga from above and below and watch its doneness, for the flesh separates with a fork when it is done and needs no longer.
We use ripe tomatoes and drain their excess water, or extend the baking a little until it thickens around the fish.
We add more hot red pepper to the dagga, for the heat is a mark of Gazan cuisine.
Keep it covered in the refrigerator for up to two days, and reheat it in the oven until it is warm again in its sauce.
Freeze it in an airtight container for up to a month, and thaw it in the refrigerator before reheating.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| sea bream | sea bass or rabbitfish | same weight, 1000 g | Any whole white fish suits baking |
| fresh hot red pepper | chili paste or chili flakes | to taste | We adjust the heat by the amount |
| fresh dill | dried dill | one-third by weight | Dried dill is stronger, so we reduce the amount |
| fresh tomatoes | drained canned tomatoes | same weight, 300 g | We drain the excess liquid for a thicker texture |
| Ingredient | half the amount | full amount (base) | double |
|---|---|---|---|
| Whole white fish | 500 g | 1000 g | 2000 g |
| Tomato | 150 g | 300 g | 600 g |
| Garlic | 15 g | 30 g | 60 g |
| Hot red pepper | 20 g | 40 g | 80 g |
| Fresh dill | 12 g | 25 g | 50 g |
| Olive oil | 22 ml | 45 ml | 90 ml |
Pound the dagga in the mortar rather than the blender, for pounding crushes the ingredients and releases their aromatic oils gradually, while the blender liquefies it and robs it of its texture.
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