Lebanese Benny Recipe

In a mixing bowl, combine flour and salt. Gradually add warm water and olive oil, mixing until a soft dough forms.

Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.

Cover with a damp towel and let rest for 30 minutes.

Divide dough into 4 balls, roll each into a thin round shape.

Heat a large skillet or traditional saj griddle over medium-high heat. Cook each flatbread for 1–2 minutes per side or until golden brown spots appear. Keep warm.

Blanch the spinach in boiling water for 30 seconds, then transfer to ice water to stop cooking. Drain and squeeze out excess moisture.

In a food processor, combine blanched spinach, tahini, garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy. Adjust seasoning as needed.

Preheat oven to 400°F (200°C).

Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.

Roast for 20–25 minutes, or until tomatoes are blistered and soft. Set aside.

Bring water and vinegar to a simmer in a large saucepan.

Crack each egg into a small bowl. Gently slide eggs into the simmering water.

Poach for 3–4 minutes, until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Melt butter in a saucepan and keep warm.

In a heatproof bowl, whisk egg yolks and lemon juice together until thickened.

Place the bowl over a pot of simmering water (double boiler method), and slowly whisk in melted butter until sauce thickens and becomes glossy.

Stir in sumac, salt, and cayenne pepper. Keep warm until ready to serve.

Boil diced potatoes in salted water for 5–6 minutes until just tender. Drain well.

Heat olive oil in a skillet over medium-high heat. Add potatoes and cook for 8–10 minutes, stirring occasionally, until golden brown and crispy.

Add cumin, coriander, paprika, salt, and pepper. Toss to coat evenly and cook for 1–2 more minutes. Keep warm.

Place one saj bread on each serving plate.

Spread a generous layer of spinach and tahini puree on each flatbread.

Top with a few roasted tomatoes.

Place a poached egg on top of each.

Spoon sumac hollandaise over the poached eggs.

Serve with a side of spiced hash potatoes. Garnish with extra sumac or fresh herbs if desired.