Lebanese Tomato Salsa (Banadurah Harrah)

READY IN: 20mins
Recipe by English_Rose

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

Top Review by UmmBinat

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.

Ingredients Nutrition

Directions

  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.

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