LevantineGalayet Bandora (Jordanian Pan-Cooked Tomatoes with Chilli)
Ripe tomatoes cooked down in plenty of olive oil with onion, garlic and green chilli until soft and jammy, finished with toasted pine nuts. Jordanians and Palestinians scoop it up with bread at breakfast or supper.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Onion
5 minutesMedium heatHeat the olive oil in a wide pan on medium heat and cook the sliced onion for 5 minutes until soft.
Success cueSoft, translucent onion.
- 02
Aromatics
1 minuteMedium heatAdd the sliced garlic and green chilies and cook for 1 minute.
Success cueFragrant garlic, still pale.
- 03
Tomatoes
20 minutesMedium heatAdd the chopped tomatoes and salt and cook uncovered for 15 to 20 minutes, stirring now and then, until the tomatoes collapse into a thick, jammy sauce.
Success cueSoft tomatoes in a thick sauce with oil at the edges.
- 04
Serving
4 minutesMeanwhile, toast the pine nuts in a dry pan for 3 minutes. Season the tomatoes with the black pepper, scatter the pine nuts on top and serve in the pan.
Success cueGolden pine nuts on a glossy red pan.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Cooking without a lid lets the tomato water evaporate so the oil and tomato turn rich and sweet.
- • The riper the tomatoes, the sweeter the galaya; summer tomatoes need no sugar.
- • Leave the seeds in the chillies for heat or remove them for a milder pan.
Common mistakes
- • Covering the pan, which leaves a watery sauce.
- • Burning the garlic before the tomatoes go in.
Substitutions
- • Instead of pine nuts: leave them out, as many home cooks do
- • Instead of green chilies: a pinch of hot chili powder
Serving ideasServe hot with warm bread, olives and fresh mint.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 445
- Protein
- 7.6g
- Carbs
- 33.8g
- Fat
- 34.1g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is galayet bandora different from shakshuka?
Shakshuka cooks eggs in a spiced tomato and pepper sauce. Galayet bandora has no eggs; it is the tomatoes themselves, with olive oil, garlic and chilli.
Is galaya ever made with meat?
Yes. A richer version adds small cubes of lamb browned before the onion; the tomato part stays the same.
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