# 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.

**Jordanian Cuisine · 23 min · 4 servings · 180 kcal per serving**

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.

## Ingredients


### Base
- 8 — ripe tomatoes, diced
- 6 cloves — garlic, sliced
- 3 — green chillies
- 0.33 cup — olive oil
- 1 tsp — salt
- 0.5 tsp — black pepper

### optional
- 1 tsp — pomegranate molasses
- 200 g — minced meat or chicken pieces

### To serve
- 0.25 cup — mint or parsley

## 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. **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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/jordanian-cuisine/jordanian-galayet-bandora
Edited by: Marwa Mohamed
Last updated: 2026-10-31