Lebanese Tomato Salsa (Banadurah Harrah)

Total Time
Prep 10 mins
Cook 10 mins

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


  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.
Most Helpful

4 1/4 stars. Really good. I used cold pressed extra virgin olive oil, plus the rest of the ingredients. Served with fried eggplant as mentioned in the introduction. DD1 (4 years old) ate it with chips. I probably used less cayenne. I think this would be good with a thick bread like shown in Andi's photo.

UmmBinat January 24, 2012

Had this with pita bread, and dipped the deliciousness right in the vat of goodness! Man, so simple but what a pow of taste. I *increased* the cayenne pepper, as I prefer tastes extremely hot, but I am sure this would be as tasty with the normal amount. I grabbed some fresh mint from the garden instead of dried and this was over the top of fabulous! I halved this easily. Made for ZWT 6 Zee Zesties!

Andi of Longmeadow Farm June 15, 2010

Made this to serve with some beef kebabs & flat bread, & the only thing I changed was to use a little less cayenne pepper & just 2 teaspoons of the mint ~ Although my other half is big on mint, I'm not, so thought that would be a good compromise! We both much enjoyed this 'salsa' & will be keeping the recipe around to make again! [Made & reviewed while on tour in the Middle East with ZWT6]

Sydney Mike June 10, 2010