Lebanese Tomato Salsa Banadurah Harrah Recipes

LEBANESE TOMATO "SALSA"

Lebanese Tomato

Lebanese Tomato "Salsa"

Provided by Anissa Helou

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
8 medium tomatoes (about 2 pounds), seeded, cut into 1/2" pieces
2 garlic cloves, finely chopped
Kosher salt
1/4-1/2 teaspoon cayenne pepper
1 tablespoon dried mint or 2 tablespoons chopped fresh mint (optional)

Steps:

Heat oil in a medium saucepan over medium heat. Add tomatoes and garlic; season with salt, and cook, stirring often, until tomatoes release their juices, about 4 minutes.
Add cayenne and mint, if using, and cook, stirring often, until sauce is slightly thickened, about 5 minutes; season with salt. Let cool.

LEBANESE TOMATO SALSA (BANADURAH HARRAH)

Lebanese Tomato Salsa (Banadurah Harrah) image

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

Provided by English_Rose

Categories Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

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

Steps:

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.
Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
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.
Serve the tomato salsa at room temperature.

Nutrition Facts : Calories 136.3, Fat 10.7, SaturatedFat 1.5, Sodium 13.4, Carbohydrate 10, Fiber 3, Sugar 6, Protein 2.3

LEBANESE TOMATO SOUP

Lebanese Tomato Soup image

Maria Luisa Scott and Jack Denton Scotts have traveled extensively and collected recipes from around the world. This is from "A World of Pasta". Posted for ZWT3 Middle Eastern.

Provided by Acerast

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, sliced
1 garlic clove, minced
salt, to taste
pepper, to taste
4 medium tomatoes, peeled, seeded and chopped or 1 lb canned tomato, finely chopped
2 cups hot water
3 cups hot beef broth
2 cups escarole, shredded and packed into cup
3/4 cup semi de melone, melon seed pasta (or other small pasta of your choice)
1/2 lemon, juice of
1 tablespoon of fresh mint, minced or 1 teaspoon dried mint

Steps:

Heat the butter and oil in a large saucepan over medium heat.
Add the onion and garlic, season lightly with salt and pepper and saute until soft.
Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
Add the water, broth and escarole, simmer 20 minutes.
Stir in the pasta and cook 5 minutes or until it is al dente.
Stir in the lemon juice and mint leaves, simmer for 1 minute.
Taste for seasoning.

Nutrition Facts : Calories 88, Fat 6.7, SaturatedFat 2.8, Cholesterol 10.6, Sodium 324.1, Carbohydrate 6.2, Fiber 1.9, Sugar 3.1, Protein 2.2

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