Jordanian Galayet Bandora
The difference between a proper galayet and an ordinary tomato sauce is high heat. The tomatoes must fry, not stew: fierce heat and a wide pan so the water evaporates quickly and the sugars caramelise and sweeten.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Calories
- 180
Galayet bandora is one of the simplest and best-loved dishes of the Levant, eaten for breakfast or dinner. Tomatoes, garlic and chilli in olive oil — four ingredients, and all the flavour comes from the cooking method rather than any additions.
Method
-
1
Garlic and chilli
Heat the olive oil in a wide pan over medium heat and add the garlic and chilli, stirring for just one minute until fragrant — without letting the garlic colour.
⏱ 2 min -
2
Tomatoes over high heat
Turn the heat to its highest and add the tomatoes. They will release their water first — let it evaporate without stirring much.
⏱ 7 min -
3
Caramelise
Once the water has gone, the tomatoes start frying in the oil, darkening and sweetening. That is the moment that makes the dish. Another 5 minutes with light stirring.
⏱ 6 min -
4
Season
Add the salt, pepper and pomegranate molasses if using. Taste — if it is too sharp, a pinch of sugar.
⏱ 2 min -
5
Serve
Scatter the mint or parsley and serve hot with Arabic bread, olives and cheese.
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Tips that actually matter
- High heat and a wide pan — the difference between a galayet and a sauce.
- Do not stir much at the start. Let the tomatoes touch the base and brown.
- Garlic for one minute only before the tomatoes — longer and it burns and turns bitter.
- Plenty of olive oil is not excessive — it is part of the dish and you dip into it.
People also ask
How is it different from shakshuka?
Shakshuka has a thick sauce with eggs cooked into it. Galayet is fried tomato with the pieces still visible, no eggs, and a sweeter taste from the caramelisation.
Can I add meat?
Yes — brown the minced meat or chicken pieces first, lift them out, make the galayet, and return them at the end.
My tomatoes are bland — what do I do?
A spoonful of tomato paste with a pinch of sugar compensates a great deal. And caramelising over high heat improves even mediocre tomatoes.
Cook mode
Jordanian Galayet Bandora
-
1
Garlic and chilli
Heat the olive oil in a wide pan over medium heat and add the garlic and chilli, stirring for just one minute until fragrant — without letting the garlic colour.
-
2
Tomatoes over high heat
Turn the heat to its highest and add the tomatoes. They will release their water first — let it evaporate without stirring much.
-
3
Caramelise
Once the water has gone, the tomatoes start frying in the oil, darkening and sweetening. That is the moment that makes the dish. Another 5 minutes with light stirring.
-
4
Season
Add the salt, pepper and pomegranate molasses if using. Taste — if it is too sharp, a pinch of sugar.
-
5
Serve
Scatter the mint or parsley and serve hot with Arabic bread, olives and cheese.
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