Lebanese Tomato Salsa (Banadurah Harrah)

An unusual spicy dip from Anissa Helou - serve with fried aubergines, herby meat balls or just on its own with pita bread
Lebanese Tomato Salsa (Banadurah Harrah)
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 kg firm ripe tomatoes
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1 tsp cayenne pepper
  • 1 tbsp 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.

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