Jul 14 2026
Restaurants›Jamjar Canteen Commercial Dr.›Lebanese Benny (v) Recipe

Lebanese Benny (v) Recipe

Inspired by Jamjar Canteen Commercial Dr.
Time1h
Serves4

Fresh saj bread, spinach and tahini puree, oven roasted tomatoes, poached eggs, sumac hollandaise, spiced hash potatoes.

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Ingredients

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For the Saj Bread

For the Spinach and Tahini Puree

For the Oven Roasted Tomatoes

For the Poached Eggs

For the Sumac Hollandaise

For the Spiced Hash Potatoes

Method

For the Saj Bread

  1. 1

    Make the Dough

    In a large bowl, combine the flour, salt, and yeast. Mix well. Gradually add water and olive oil, kneading until a smooth dough forms. Let it rise for 1 hour in a warm place until doubled in size.

  2. 2

    Cook the Saj Bread

    Preheat a flat griddle or skillet over medium heat. Divide the dough into small balls, then roll each into a thin circle. Cook each piece on the griddle for 2-3 minutes on each side until lightly browned and cooked through.

For the Spinach and Tahini Puree

  1. 3

    Prepare the Spinach

    In a pan, sauté the fresh spinach until wilted. Let it cool slightly, then transfer to a blender.

  2. 4

    Blend the Puree

    Add tahini, lemon juice, garlic, and salt to the blender with the spinach. Blend until smooth and creamy. Adjust seasoning to taste.

For the Oven Roasted Tomatoes

  1. 5

    Prepare the Tomatoes

    Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and black pepper in a bowl.

  2. 6

    Roast the Tomatoes

    Spread the tomatoes on a baking sheet and roast for 20-25 minutes until soft and slightly caramelized.

For the Poached Eggs

  1. 7

    Boil Water

    In a saucepan, bring water to a gentle simmer. Add vinegar.

  2. 8

    Poach the Eggs

    Crack each egg into a small bowl. Carefully slide into the simmering water and cook for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon.

For the Sumac Hollandaise

  1. 9

    Melt the Butter

    In a saucepan, melt the butter over low heat until it is completely melted, then remove from heat.

  2. 10

    Make the Hollandaise

    In a mixing bowl, whisk egg yolks with lemon juice and salt until pale. Gradually drizzle in the melted butter while whisking continuously until thickened. Stir in sumac.

For the Spiced Hash Potatoes

  1. 11

    Prepare the Potatoes

    Peel and dice the russet potatoes into small cubes.

  2. 12

    Cook the Potatoes

    In a skillet, heat olive oil over medium heat. Add the potatoes, paprika, cumin, salt, and black pepper. Cook until golden brown and crispy, about 15-20 minutes, stirring occasionally.

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