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Galayet bandora

Name: Galayet bandora
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Jordanian
Ingredients: 4 tbsp olive oil; 1 onion; 4 cloves garlic; 2 green chillies; 800 g ripe tomatoes; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp flat-leaf parsley; 3 Arabic flatbread

Galayet bandora: Jordan's pan of olive-oil-stewed tomatoes with garlic and green chilli, scooped up with bread

Features:

Vegetarian

One pot Quick Dairy free

Cuisine:

Jordanian

Ask anyone in Amman what they cook when the fridge is nearly empty and the answer is often galayet bandora: ripe tomatoes collapsed in a shallow pan with olive oil, garlic and hot green chilli until they turn jammy and sweet. It turns up at breakfast, as a quick supper, and over a camp fire on desert trips to Wadi Rum, always eaten straight from the pan with torn khubz or shrak. Some families add cubes of lamb; this meatless version is the one most homes make every week. The usual mistake is stirring too much and adding water, which gives you a thin sauce instead of glossy, slightly caramelised tomatoes. Chef's tip: let the tomatoes sit untouched for the first few minutes so their undersides catch and colour; that touch of browning is where the flavour comes from.

Total time: 30 min
Difficulty: easy
Serves: 3

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Ingredients

Serves3

4 tbsp olive oil
1 onionsmall, thinly sliced (optional in many homes, but sweetens the pan)
4 cloves garlicthinly sliced
2 green chilliessliced into rings; keep the seeds for more heat
1 ¾ lb ripe tomatoesabout 6, cut into wedges
1 tsp salt
½ tsp black pepper

To serve

2 tbsp flat-leaf parsley (optional)chopped
3 Arabic flatbread (optional)or shrak

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Method

0/5 done

Step 1: Warm 4 tbsp olive oil in a wide frying pan over a medium heat. Add 1 onion and cook, stirring now and then, until soft and just turning gold at the edges.
5 min
Step 2: Add 4 cloves garlic and 2 green chillies and stir for about a minute, until the garlic smells sweet but has not browned.
1 min
Step 3: Lay 1 ¾ lb ripe tomatoes in the pan in a single layer, cut sides down, and leave them alone over a medium-high heat until the undersides are lightly browned and the juices start to bubble.
5 min
Step 4: Season with 1 tsp salt and ½ tsp black pepper, turn the wedges once and lower the heat to medium. Cook, pressing a few of them with a spoon, until the skins slip off, the juices have reduced to a thick glossy sauce and the oil shows around the edge. Don't add water.
10 min
Step 5: Scatter over 2 tbsp flat-leaf parsley and bring the pan to the table with 3 Arabic flatbread for scooping. It is best hot, though leftovers are good cold the next morning.

Nutrition per serving

Calories: 210 kcal
Protein: 3 g
Carbs: 13 g
Fat: 17 g
Fibre: 4 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does galayet bandora take?: About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
How many people does it serve?: 3 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Is it very spicy?: It has some heat. Use less chilli for a milder version, or more if you like it hot.
What can I use instead of onion?: 2 shallots per onion.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.

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