Lebanese Tomato Salsa (Banadurah Harrah) Recipe

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 herby meat balls or just on its own with pita bread Lebanese Tomato Salsa (Banadurah Harrah) Recipe
Lebanese Tomato Salsa (Banadurah Harrah)

An unusual spicy dip from – serve with fried eggplant, herby meat balls or just on its own with pita bread.

Servings 4-6

2 lbs tomatoes, firm and ripe
3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 teaspoon cayenne pepper
1 tablespoon dried mint


  1. Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
  2. Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
  3. Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
  4. Serve the tomato salsa at room temperature.

Source: food.com

happy cooking.

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