Indulge in the flavorful world of Palestinian cuisine with my galayet bandora recipe. Inspired by my Palestinian and Syrian heritage, this easy fried tomatoes dish combines sautéed tomatoes with olive oil and aromatics. Quick to prepare and using just a few simple ingredients, this naturally vegan dish is like many Levantine dishes–delicious and full of flavor.
Origins of galayet bandora
Galayet bandora is a classic dish rooted in traditional Palestinian cooking. Tomatoes first entered the cuisine a couple of hundred years ago, and they've become a staple in many dishes.
Although it's a Palestinian staple, galayet bandora is made throughout the Levant, including Syria, with slight variations. In Syrian dialect, it’s often pronounced as “alayet bandora.” Each region adds its own touch, but the essence of sautéed tomatoes remains the same.
This dish showcases the innovation and resilience of Palestinians perfectly. It illustrates that you can make something so flavorful and delicious out of just a few simple ingredients. It's found throughout Palestine but is especially common in Gaza. Because it uses minimal ingredients that are easy to find, it's often made during times of displacement. Gazans often have to make food wherever they are, with whatever equipment and ingredients they have on hand.
Although we are a resilient people, the people of Palestine, especially the children, should not have to be. They just want to live a normal childhood and life like everyone else.
If you want to help, consider contributing to Operation Olive Branch, a volunteer-powered grassroots collective dedicated to amplifying Palestinian voices and supporting their critical needs. They’ve compiled a detailed spreadsheet of over 800 families in Gaza who need help. These pre-existing campaigns, managed by the families themselves, include requests for medical aid, food, living supplies, evacuation fees, or funds to rebuild their homes. Operation Olive Branch organizes the spreadsheet into tabs for those who haven’t received many donations and those close to reaching their goals.
You can also help by supporting organizations like PCRF, which provides medical and humanitarian aid to Palestinian children, or UNRWA, which offers direct humanitarian assistance for Palesinian refugees, especially those in Gaza.
Galayet bandora in Arabic simply means fried or sautéed tomatoes. Despite its simplicity, the flavors are complex. This dish pairs well with rice or grain dishes that need a sauce. For example, it’s often served with mujadara, and it pairs beautifully with it. Serve this fried tomatoes recipe alongside my Syrian mujadara with bulgur recipe, a simple bulgur and lentils dish, or simply enjoy it on its own with bread.
Galayet bandora ingredients
Let's dive into the simple, yet flavorful ingredients that make galayet bandora special.
Tomatoes
Vibrant and succulent, tomatoes are the star of the show, contributing their natural sweetness and juiciness to this dish. The key to this dish is using ripe, flavorful tomatoes that break down beautifully when cooked, releasing their rich juices to create a luscious sauce.
Olive oil
Olive oil adds a luscious, rich flavor and texture, infusing the dish with that distinctive Mediterranean essence. It's the foundation of many Palestinian dishes, providing a smooth, velvety base that brings out the natural taste of the tomatoes.
Onion
Onion brings a savory depth to the dish, complementing the tomatoes.
Jalapeño
A hint of heat is introduced with jalapeños, providing a subtle kick that elevates the overall flavor profile. You can adjust the spiciness to suit your taste by keeping or removing the jalapeño seeds.
Garlic
Minced, fragrant garlic infuses the dish with a robust, savory flavor.
Pine nuts
For an extra layer of texture, toasted pine nuts serve as a delectable topping, a classic touch in Levantine cuisine.
Parsley
Fresh parsley adds a burst of color and an herby note. It adds a refreshing taste that balances the richness of the tomatoes and olive oil.
See recipe card for the quantities of these ingredients needed for the dish.
How to make galayet bandora
Learn how to make galayet bandora with this easy step-by-step guide. All you need is a pan for sautéing and a wooden spoon or spatula.
Sauté the aromatics
Start by heating a couple tablespoons of olive oil over medium-high heat. Add the diced onion and sauté until it begins to get translucent. Next, add the sliced jalapeño and minced garlic, and continue to sauté until everything is fragrant and the onion begins to brown.
Cook the tomatoes
Add the chopped tomatoes to the pan. Lower the heat and let them simmer until they begin to break down. Stir occasionally to prevent sticking. Add salt and taste, adjusting as needed.
Toast the pine nuts
In a separate small pan, sauté the pine nuts in olive oil over medium heat. Once they start turning golden, remove them from the heat and reserve for topping.
Combine and serve
Once the tomatoes become jammy and the flavors have melded together, transfer the mixture to a serving dish. Top with the toasted pine nuts and a drizzle of extra olive oil if desired. Garnish with chopped parsley and serve with pita bread.
Hint: For an extra layer of flavor, use high-quality olive oil. It truly makes a difference in making this dish rich and filling. I love using Canaan organic Palestinian olive oil.
Substitutions & variations
- Extra-spicy: If you want a bit more heat, use serrano chiles and keep the seeds. This will make it spicier and add an extra kick.
- Protein-packed: Add chickpeas, white beans, or butter beans for extra protein, transforming this side dish into a hearty main meal.
Top tips for making these sautéed tomatoes
One of the secrets to make this Palestinian tomato dip truly stand out is cutting the tomatoes into large chunks. This keeps some of their texture intact, ensuring they don’t become too mushy and adding a delightful bite to the dish.
FAQs
Galayet refers to the sautéing or frying process, a technique central to this dish.
Bandora translates to tomatoes, highlighting the star ingredient in this traditional Palestinian dish.
What to serve with galayet bandora
These are my favorite dishes to serve with this tomato dip recipe:
- This side dish is delicious served for breakfast alongside my super flavorful tofu scramble.
- Serve these sautéed tomatoes alongside a Middle Eastern bean salad, my ful medames recipe, to pair it with extra protein.
- Serve alongside this zucchini and bulgur pilaf to additional sauce to the dish.
Recipe
Galayet Bandora (Palestinian Pan Fried Tomatoes)
Equipment
Ingredients
Instructions
- Chop tomatoes into medium chunks and slice the jalapeño. Remove the jalapeño seeds if you would like it less spicy. Set aside.
- Heat 2 tablespoon olive oil over medium-high heat and add diced onion. Sauté until it begins to get translucent, about 3-4 mins.
- Add in the sliced jalapeño and minced garlic, and sauté until fragrant and the onion begins to brown, 2-3 more mins.
- Add in chopped tomatoes, lower heat, and simmer, until the tomatoes begin to break down, about 5-10 mins. Add salt and stir the dish. Taste and add more salt if needed.
- Meanwhile, prepare toasted pine nuts. Sauté pine nuts in 1 tablespoon olive oil over medium heat. Once they begin turning golden, after a couple mins, remove from heat and set aside.
- Top sautéed tomatoes with the toasted pine nuts. Drizzle with extra olive oil if desired. Top with chopped parsley and serve with pita bread. Enjoy!
Video
Nutrition
Related recipes
Looking for other recipes like this? Try these:
- Another tasty Mediterranean dish with tomatoes, my vegan shashuka is a yummy breakfast dish.
- Another delicacy with Palestinian roots, my vegan kunafa is a sweet, cheesy dessert.
- Another Arabic recipe delicious for dipping with pita, my beetroot mutabal is a garlicky roasted beet dip.
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