Galayet bandora

Name: Galayet bandora
Prep time: 23 min
Cook time: 2 min
Total time: 25 min
Yield: 5
Cuisine: Levantine
Ingredients: 1 kg ripe tomatoes; 6 cloves garlic; 1 green chili pepper; 1/3 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; — Taboon bread or Arabic bread; to taste fresh mint

Ripe tomatoes fried in olive oil with garlic and chili until thick, scooped up with bread straight from the pan.

Vegan

Cooking time: 25 min
Hands-on time: 23 min
Difficulty: Medium
Cuisine: Levantine
Calories: 260
Contains: Gluten

The dish for when there's nothing in the house but tomatoes. The difference between galayet and stewed tomatoes is patience with the reduction: it cooks uncovered until the oil rises and the spoon leaves a line across the bottom, then it's scooped with bread from the same pan.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the qalayet

For serving

Taboon bread or Arabic bread
to taste fresh mint

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Wide frying pan — The width evaporates the tomato water fast — and galayet is served in its own pan.

Method

Heat olive oil in a wide pan, add garlic and chili peppers and stir until fragrant.
2 min
You’ll know it’s ready when
The garlic is light golden and has not browned.
Tip: Garlic turns bitter fast in hot oil — don't leave it for a second.
Add the tomatoes, salt, and pepper, and increase the heat until the liquid starts to boil.
4 min
You’ll know it’s ready when
The tomatoes have released their juices and the pan is bubbling hard.
Leave it uncovered over medium heat until most of the water has evaporated and the sauce has thickened.
15 min
You’ll know it’s ready when
The oil has risen to the surface and a spoon leaves a trail across the bottom.
Tip: This is the difference between qalayet and boiled tomatoes — don't rush the cooking down.
Taste and adjust the salt, and serve it hot in the same pan with bread and mint.
2 min
You’ll know it’s ready when
The sauce is thick enough to be scooped with bread and does not run.