Lebanese Tomato Salsa Banadurah Harrah Recipe

Experience the fiery delight of Banadurah Harrah, a unique Lebanese tomato salsa bursting with vibrant spices! This unusual dip is incredibly versatile – serve it alongside crispy fried eggplant, juicy herby meatballs, or simply with warm pita bread for a sensational taste experience. Perfect as a starter, side dish, or even a light meal.

Prep Time 15 mins
Cook Time 20 mins
Calories 136.3 kcal
Protein 4g
Rating 4.7 (3 Reviews)
Lebanese Tomato Salsa Banadurah Harrah 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lebanese Tomato Salsa Banadurah Harrah

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How to Make Lebanese Tomato Salsa Banadurah Harrah

  1. Core the tomatoes and roughly chop them.
  2. Place the chopped tomatoes in a heatproof bowl and pour boiling water over them. Let them sit for 1 minute to loosen the skins.
  3. Drain the tomatoes and gently peel off the skins. Remove the seeds and finely dice the tomato flesh.
  4. Heat the olive oil in a medium-sized saucepan over medium heat.
  5. Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  6. Add the diced tomatoes to the pan. Cook, stirring frequently, for 5-7 minutes, until they begin to soften and release some of their juices.
  7. Stir in the cayenne pepper and dried mint. Season generously with salt.
  8. Continue to cook for another 5-7 minutes, stirring occasionally, until most of the liquid has evaporated and the salsa has thickened slightly.
  9. Taste and adjust the seasoning, adding more cayenne pepper or salt as needed.
  10. Remove from heat and let the salsa cool to room temperature before serving. The flavors will meld beautifully as it cools.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

24g

Fat

7g

Carbs

3g