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Jordanian · Palestinian · Levantine

Galayet bandora

Vegetarian

قلاية بندورة · qalayet bandora

Ripe tomatoes stewed quickly in plenty of olive oil with garlic and hot green chilli, scooped up straight from the pan with bread. A fast, frugal staple of Jordanian and Palestinian kitchens.

Galayet bandora is a Jordanian main course, ready in about 25 minutes and made with olive oil and tomato. It serves 3 and is rated beginner to cook.

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Prep
10 min
Cook
15 min
Total
25 min
Serves
3
Level
Beginner
Calories
214

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Warm the olive oil (opens in a new tab) in a wide pan over medium heat. Add the garlic (opens in a new tab) and chilli and cook until fragrant and just turning golden.

  2. Step 2

    Add the tomatoes (opens in a new tab) and salt. Cook, stirring now and then, until the tomatoes collapse into a loose, oily sauce but still have a few chunks.

    • 12 min
    • medium-high heat

  3. Step 3

    Season with pepper (opens in a new tab), scatter over the pine nuts (opens in a new tab) and serve hot in the pan with bread.

    • 1 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Jordan · Commonly attributedA home dish shared by Jordan and Palestine; neither claim excludes the other.Also popular in PalestineMore food from Jordan
Dish
Breakfast · Lunch · Dinner · Main courses · Side dishes
Cooking method
Sautéed, Simmered
Taste
garlicky, fresh, spicy (chilli heat), tangy
Diet
Vegan · Dairy-free · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Without the optional extras: Whole-food focused, Paleo-style, No gluten ingredients, No nut ingredientsWorked out from the ingredients. How labels work
Good for
One-pan · Everyday · Budget-friendly
Cook more with
Tomato · Garlic · Green chilli
Techniques
Sautéing · Simmering

Allergens

  • Contains, can be adapted: Tree nutsfrom pine nuts
  • Contains, can be adapted: Wheatfrom pita bread
  • Contains, can be adapted: Glutenfrom pita bread
  • May contain: Sesamefrom pita bread

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

214 kcal per serving

Calculated

1 serving ≈ 271 g · recipe makes 3

Where the energy comes from

  • Protein 5%
  • Carbohydrate 21%
  • Fat 74%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy214 kcal79 kcal
Protein2.6 g1 g
Carbohydrate12 g4.4 g
Net carbohydrate8.9 g3.3 g
Sugars6.6 g2.4 g
Added sugars0 g0 g
Fibre3.1 g1.2 g
Fat18.5 g6.8 g
Saturated fat2.6 g0.9 g
Trans fat——
Cholesterol0 mg0 mg
Sodium791 mg292 mg
Salt equivalent2 g0.7 g
Vitamins & minerals per serving
Potassium
612 mg
Calcium
38 mg
Iron
0.9 mg
Magnesium
29 mg
Vitamin A (RAE)
103 µg
Vitamin C
45 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
37 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: pine nuts, pita bread.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Some cooks fry the tomato slices first and add the garlic on top; either way, do not skimp on olive oil.

Common mistakes

  • Letting the garlic brown before the tomatoes go in — it turns bitter.
  • Cooking it down to a paste; it should stay loose and juicy, with some chunks.

Serve with

  • Serve with olives, labneh and mint tea for breakfast.

Storage

  • Best eaten freshly made.

Variations

  • With eggs: Crack eggs into the finished tomatoes and cover until set.
  • With lamb: Brown a handful of minced lamb before adding the tomatoes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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