Lebanese Tomato Sauce Recipes

LEBANESE-STYLE CINNAMON MEATBALLS RECIPE

Steps:

• Preheat oven to 375 degrees F, and prepare a large baking sheet lined with parchment paper.
• In a small bowl, place the toasted bread and cover with the milk. Let the bread soak in the milk until very soft and mushy (about 15 minutes), then squeeze the bread well to wring all the milk out.
• In a large mixing bowl, add the bread, ground beef, and the remaining meatballs ingredients. Using clean hands, mix/knead to combine.
• Form the meat mixture into meatballs (each the size of a tablespoon.) Arrange the meatballs in one layer on the prepared baking sheet lined with parchment paper. Bake in 375 degrees F heated oven for 11 to 14 minutes or so. (don't worry if they're not fully done at this point, take them out and set aside)
• While meatballs are baking, prepare the sauce. In a 5-quart braiser like this one or a large, deep saute pan like this one, heat 2 tbsp olive oil until shimmering but not smoking. Add the onions and cook over medium heat for 4 to 5 minutes, stirring regularly, until golden. Add the garlic and cook for a quick 30 seconds while tossing.
• Now add carrots, crushed tomatoes and the remaining sauce ingredients. Bring sauce to a boil for 5 minutes or so, then lower heat.
• Add the meatballs to the sauce, cover and let simmer for 20 minutes or so until the meatballs are fully cooked through. Garnish with chopped fresh parsley, if you like.
• Serve in dinner bowls with Lebanese rice or warm pita. A side of fattoush salad is a great addition to this meal.

LEBANESE TOMATO "SALSA"

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.

25 AUTHENTIC LEBANESE FOODS

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• Select your favorite recipe.
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• Prep a Lebanese recipe in 30 minutes or less!

LEBANESE TOMATO SALSA (BANADURAH HARRAH)

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.

LEBANESE TOMATO SAUCE

Steps:

• Bring a pot of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins.
• Core, halve, and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes, and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.

GREEN BEANS IN SEASONED TOMATO SAUCE

Steps:

• Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.
• Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.