Galayet Bandora
Galayet Bandora is a simple yet flavorful Palestinian dish of pan-fried tomatoes, often enhanced with garlic, onions, and a touch of spice. It's typically served hot with fresh pita bread, making it a popular breakfast or side dish.
🧂 Ingredients
- 2 lbs Ripe tomatoes(about 1.75 lbs, chopped into medium chunks)
- 3 tablespoons Extra-virgin olive oil(divided)
- 0.5 medium Yellow onion(finely diced, optional)
- 2 medium Jalapeño or Serrano peppers(seeded and thinly sliced (remove seeds for less heat))
- 3 cloves Garlic(minced)
- 1 teaspoon Salt(or to taste)
- 2 tablespoons Pine nuts(for topping, optional)
- 2 tablespoons Fresh parsley(chopped, for garnish)
- 4 pieces Pita bread(warmed, for serving)
👨🍳 Instructions
- 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
Add the sliced jalapeño or serrano peppers and minced garlic to the skillet. Sauté until fragrant, about 1-2 minutes more.
- 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
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
Once the tomatoes have softened and created a sauce, stir everything together. Taste and adjust salt if needed.
- 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.
💡 Pro Tips
- ✓For a spicier dish, leave some of the seeds in the peppers.
- ✓If you don't have fresh tomatoes, canned diced tomatoes can be used, but fresh is preferred for the best flavor.
- ✓This dish is best served immediately while hot.
🔄 Variations
- Add a tablespoon of pomegranate molasses for a touch of sweetness and tang.
- Some variations include adding minced meat or eggs towards the end of cooking.