Samkeh Harra Beirutiyeh


When it comes to Lebanese fish dishes, the classic Samkeh Sayadieh (“fisherman’s fish”) has the rest beat in terms of name recognition. The savory rice dish, garnished with fried onions, almonds, and pine nuts, is a lunch and dinner staple at most plat du jour-type restaurants. Another classic is Samkeh Harra Traboulsiyeh, the tahini-drenched mainstay of Tripoli’s seafood scene. Lesser known, but growing in popularity in Lebanese home cooking, is Samkeh Harra Beirutiyeh (“Spicy Beirut Fish”). Similar to how the famous Batata Harra is not exactly, well, spicy, neither is this dish. It’s a colorful, bright, and zesty mix of diced bell peppers and tomatoes, and perfect for a late summer evening when you’ve got the house to yourself and want to whip up something nourishing in your steam oven in under an hour. Delicious served hot or cold.




  • Preparation time: 15 minutes

  • Cooking time: 30 minutes.

  • Serves 1


  • 120g pangasius fillet

  • 20g sweet red bell pepper, diced

  • 20g sweet yellow bell pepper, diced

  • 20g sweet green bell pepper, diced

  • 22g white onion, finely sliced in semicircles

  • 1g garlic, minced

  • 20g tomato, diced

  • 5g tomato paste

  • 10g olive oil

  • 2g salt

  • 0.25g cumin

  • 6g fresh lemon juice

  • 3g fresh coriander, finely chopped, reserve a few leaves for garnish




1.       Preheat oven to 210°C using hot air with steam function.

2.       In a medium-sized bowl, mix olive oil, spices, and tomato paste, then mix in the vegetables.

3.       Spread mixture over tray, place in preheated oven on the level 2 rack, and cook for 16 minutes.

4.       Set aside the cooked pan of vegetables to cool, and adjust your oven to the steam function at 100 °C.

5.       Arrange fish on a separate tray and place inside preheated oven on the level 2 rack. Cook for 15 minutes.

6.       In a medium-sized bowl, mix lemon juice and minced coriander with the cooked vegetables, and spoon sauce over cooked fish.

7.      Garnish with coriander leaves and lemon slices, and enjoy.


Stewed bamieh and tomato

Okra, or “bamieh” in Arabic, is a staple of traditional Lebanese cuisine and the basis of a variety of vegetable stews. Typically fried or sauteed, it can be made with or without meat and is often served alongside rice and vermicelli. Grown mostly in the north of the country, this quintessential summer vegetable is in season now, but can be found frozen year-round. Our simple, light recipe embraces the freshness of summertime by highlighting local ingredients and forgoing the frying pan—calling for just a dash of oil as a garnish. Assembled in minutes and cooked to perfection in the steam oven, this dish can be enjoyed room temperature as a starter for lunch or dinner.

The recipe

  • Preparation time: 10 minutes

  • Cooking time: 30 minutes.

  • Serves 3


  • 200g frozen or fresh green bamieh

  • 15g tomato paste

  • 140g tomato sauce

  • 100g diced fresh tomatoes (about 1-2 medium-sized tomatoes)

  • 5g onion powder

  • 5g salt

  • 2g sweet black pepper

  • 1 tbsp olive oil


  1. Preheat oven to 100°C using steam setting.

  2. Mix together tomato paste, tomato sauce, and spices in porcelain dish.

  3. Incorporate diced tomatoes and bamieh to the mixture.

  4. Place the dish on a tray inside the oven on the level 2 rack.

  5. Cook for 30 minutes.

  6. Remove from oven to cool, drizzle with olive oil, and enjoy.


Kitchen Avenue has expanded to Hamra with its first dedicated luxury home appliances store. Located in the Bristol area, Kitchen Avenue showcases its premium brands Asko, V-ZUG, and Liebherr. Hamra’s showroom first opened its doors at a launch event in June that gathered the ASKO team, retail partners, and architects. Now Kitchen Avenue is ready to welcome customers to a unique retail experience, where homemakers and architects can get inspired by innovative products to fit their individual style. Our knowledgeable staff is ready to give expert advice and hands-on demonstrations for all of our products, a wide variety of both freestanding or built-in kitchen and laundry appliances.

Doca - Opening at Kitchen Avenue

Ever since we started, our greatest aspiration was to never stop innovating kitchen space.

It gives us great pleasure to have expanded our showroom by launching the iconic Luxury Stone Argus kitchen by DOCA.

To officiate the launching of the new kitchen, we hosted an open night attended by DOCA’S Spanish team, as well as prominent Lebanese architects and designers. In keeping with Spanish tradition, manchego and Jamon Iberico were served accompanied with a selection of Spanish delicacies and wines.

V-ZUG AG - Meet the CEO

It’s always a privilege when the CEO visits!

V-ZUG CEO, Dirk Hoffman, attended our second “Taste of V-ZUG” evening at our showroom alongside his wife, two of V-ZUG’s chefs and our esteemed guests.

The night kicked off with an inspiring speech by Mr. Hoffman, and then the live cooking began. The menu included a fusion of Lebanon’s finest dishes and ingredients with delicious Swiss delicacies, and was enjoyed by all who were present.

Launching V-ZUG Gourmet Academy Lebanon

The V-ZUG Gourmet Academy's primary purpose is to introduce and demonstrate how to use the kitchen appliances.

A first in Lebanon, we successfully launched the Gourmet Academy programme at our showroom to excited guests and friends who enjoyed a variety of dishes cooked to perfection and learned a lot about how to achieve the same results on their own using V-ZUG appliances.