👨‍🍳 作り方

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion (if using) and sauté until translucent, about 3-4 minutes.

2. 2

   Add the sliced jalapeño or serrano peppers and minced garlic to the skillet. Sauté until fragrant, about 1-2 minutes more.

3. 3

   Add the chopped tomatoes and salt to the skillet. Lower the heat to medium-low, cover, and simmer until the tomatoes begin to break down and soften, about 5-10 minutes.

4. 4

   While the tomatoes are cooking, toast the pine nuts (if using) in a small dry skillet over medium heat until golden brown, about 2-3 minutes. Watch them closely to prevent burning.

5. 5

   Once the tomatoes have softened and created a sauce, stir everything together. Taste and adjust salt if needed.

6. 6

   Transfer the Galayet Bandora to a serving dish. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with toasted pine nuts and chopped parsley. Serve immediately with warm pita bread.