Oysters harra oysters with northern Lebanese chilli and herb sauce

Oysters harra oysters with northern Lebanese chilli and herb sauce

By
From
Saha
Serves
4
Photographer
Matt Harvey

A hot, spicy sauce from Tripoli that is often served with baked fish. Feel free to adjust the chilli content to your own liking.

Harra sauce

Ingredients

Quantity Ingredient
60ml extra-virgin olive oil
6 garlic cloves, finely sliced
1 long red chilli, seeded and shredded
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground pepper
1/4 teaspoon cayenne pepper
160g walnuts, finely chopped
3 tomatoes, seeded and finely diced
1 lemon, juiced
1/2 cup coriander leaves
1/2 cup flat-leaf parsley leaves
salt and pepper
24 oysters, freshly opened

Method

  1. Heat the oil in a large frying fan and sauté the garlic for a few seconds before adding the chilli, spices and walnuts. Fry gently for a few minutes, then add the tomatoes, lemon juice and fresh herbs. Cover the pan and simmer gently for 10 minutes. Taste and season, then allow to cool.
  2. Serve the fresh opened oysters drizzled with a little sauce.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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