Samak Harra Tabbouleh Plate
510kcalCalories
55gProtein
42gCarbs
16gFat
5gFiber
Ingredients
- 200 g white fish, baked
- 180 g tabbouleh
- 100 g mixed vegetables
- 5 g herbs, spices and lemon
| Ingredient | g | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| white fish, baked | 200 | 260 | 48 | 3 | 7 |
| tabbouleh | 180 | 215 | 5 | 32 | 9 |
| mixed vegetables | 100 | 30 | 2 | 6 | 0 |
| herbs, spices and lemon | 5 | 5 | 0 | 1 | 0 |
Method
- Season the 200 g white fish fillet with salt, cumin and lemon. Top with chopped coriander, garlic and a little fresh chilli.
- Finely chop parsley, mint, tomato and spring onion. Mix with a spoon of soaked fine bulgur, lemon juice and 1 tsp olive oil — 180 g.
- Bake at 200 °C for 12–15 minutes until the fish is opaque and flakes easily.
- Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
- Build the plate: the tabbouleh first, the Samak Harra on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.
Values are estimates from standard reference ingredients.
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