If you’re looking for a simple, comforting, and deeply flavorful dish, this Galayet Bandora is a true staple you’ll come back to again and again. Made with juicy tomatoes, plenty of garlic, olive oil, and a little heat, this is an everyday skillet dish that transforms a handful of humble ingredients into something incredibly rich and satisfying.
This Galayet Bandora recipe is a traditional Jordanian tomato skillet made with simple ingredients like fresh tomatoes, garlic, olive oil, and chili peppers. It’s quick to make, incredibly flavorful, and a staple in Middle Eastern cuisine.
It’s the kind of recipe that’s always on the table in Middle Eastern homes—perfect for scooping up with warm bread and enjoying any time of day.
Galeey is the way we say “fried” in our dialect, and that’s because the staple method in preparing this tomato skillet dish is pan frying all the ingredients. It’s a beloved everyday recipe, especially during tomato season when fresh, ripe tomatoes are at their best.
This isn’t a dip or a sauce, this Jordanian tomato dish is meant to be eaten as a main. It’s often served for breakfast, lunch, or dinner, making it one of the most versatile and comforting staples in the region.
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What makes this a great Every Little Crumb recipe:
- Galayet Bandora is made with simple, pantry-friendly ingredients, and it’s ready in under 20 minutes.
- This is highly influenced by my background and upbringing, it’s such a quintessential Jordanian/Palestinian dish, made with farm fresh ripe tomatoes.
- It’s hearty and absolutely packed with flavor. I get this dish anytime I’m visiting Amman, and I was so happy to be able to recreate it so easily at home!
- It’s naturally vegan and wholesome, and a great way to use fresh produce.
Ingredients you need:
- Olive oil– good quality olive oil because it’s flavor is very present in this dish.
- Garlic cloves– a TON of garlic, it’s what gives galaya its bold flavor.
- Green chili peppers– for the signature heat in this pan fried tomato dish.
- Ripe tomatoes– obviously use the best tomatoes you can find, they are the star!
- Salt and black pepper– that’s all you need really. If you want to add any other herbs/spices to your preference, go for it, but simplicity is key!
See recipe card for quantities.
How to make easy Galayet Bandora:
- Step 1: Heat the olive oil in a large deep skillet on medium high heat for a minute, add the green chili and the garlic.
- Step 2: Saute for 2-3 minutes, until garlic just starts to change color.
- Step 3: Add the big chunks of tomatoes.
- Step 4: Sprinkle with salt and black pepper generously.
- Step 5: Bring to a bubbling simmer, then reduce heat and simmer uncovered on medium heat for 10-15 minutes or until tomatoes are completely broken down.
- Step 6: Remove from the heat, and garnish the top with the chili peppers that were cooking in the tomatoes.
Hint: Use the ripest tomatoes you can find—this dish depends entirely on their flavor, and ripe tomatoes will give you the best natural sweetness and richness.
Pro Tip
Don’t over-brown the garlic. You want it lightly golden—too dark and it can turn bitter and overpower the dish.
How to serve:
- Serve as a main dish with warm pita bread
- Pair with eggs for a hearty breakfast
- Add it to a mezze spread alongside other dishes
- Serve next to grilled meats or kebabs
Recipe variations:
- Galayet Bandora with meat – Before adding the tomatoes, you can cook 100-200 little tiny cubes of meat (or ground beef or lamb) in the hot pan until cooked through, then continue with the recipe as directed.
- Galayet bandora with eggs- crack a couple of eggs into the cooked tomatoes and simmer until eggs cook through.
- Extra spicy– You can add a pinch of red chili flakes to play up the spiciness of this dish.
- Mild – Add just one green chili pepper or choose a milder variety.
Storing Leftovers:
- Store in an airtight container in the fridge for up to 3–4 days
- Reheat gently on the stovetop
- Add a drizzle of olive oil when reheating to refresh the texture
For another great recipe using fresh tomatoes, try this cherry tomato pasta sauce:
Expert tips and tricks:
- Let the tomatoes cook down properly until they look slightly jammy, not watery.
- Use a wide pan so the tomatoes reduce faster.
- Stir occasionally to help everything cook evenly, and don’t be in a rush. The cooking process is what extracts all that delicious flavor.
- Taste and adjust seasoning at the end.
Top Tip
If the finished product tastes too acidic, add a pinch of sugar and let the tomatoes simmer a little longer.
Recipe FAQs:
Galayet Bandora is a traditional Jordanian/Palestinian skillet dish made by simmering fresh tomatoes with garlic, olive oil, and chili until they break down into a rich, flavorful mixture. It’s a homey, comforting dish that’s enjoyed hot with fresh bread for scooping.
You can make a version of this dish with canned tomatoes, but I highly recommend you use fresh ones, tomatoes are the star of this galaya and ripe, fresh ones give the best flavor!
Yes, it typically is a little spicy due to the chili pepper simmering with the tomatoes. You can use less chili, or omit entirely to make this a mild dish.
Yes! As with many tomato based dishes, this tastes even better after sitting for a few hours as the flavors deepen. Just reheat gently before serving.
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Pairing
These are my favorite dishes to serve with delicious tomato dish:
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Galayet Bandora
Equipment
- Large deep skillet
Ingredients
- 1/3 cup olive oil
- 10 garlic cloves, peeled and slice ( you can do less if you prefer)
- 2 green chili peppers
- 6-7 ripe tomatoes (preferably on the vine), very roughly chopped, you want big 2-3 inch pieces. 750-800g (1 1/2 lbs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cut a slit in the sides of the green chili peppers, otherwise keeping them whole and set aside while you heat the olive oil in a large deep skillet on medium high heat for a minute. Add the chilis and the garlic to the olive oil.
- Sautee for 2-3 minutes, until garlic just starts to change color. Add the tomatoes, and sprinkle with the salt and pepper. Bring to a bubbling simmer, then reduce heat and simmer uncovered on medium heat for 10-15 minutes or until tomatoes are completely broken down.
- Place the chili peppers on top of the tomatoes for garnish, and serve with thick pita bread for scooping. Enjoy!
Video
Notes
Ingredient Notes
- Tomatoes: Use very ripe, in-season tomatoes for the best flavor. Vine-ripened or Roma tomatoes work especially well since they’re less watery and more concentrated in taste.
- Garlic: Fresh garlic is key here. You can slightly reduce the quantity if you prefer a milder flavor.
- Chili peppers: Keeping them whole gives a gentle heat, while slicing them will make the dish significantly spicier. Adjust based on your preference.
- Olive oil: Use a good quality olive oil since it’s a main component of the flavor.
Important Recipe Tips
- Don’t rush the cooking process—let the tomatoes simmer until they become soft and slightly jammy, not watery.
- Avoid over-browning the garlic; it should be lightly golden, not dark, to prevent bitterness.
- Stir occasionally, not constantly, so the mixture reduces properly rather than steaming.
- Taste and adjust seasoning at the end, as the flavor intensifies as the tomatoes cook down.
Storing Leftovers
- Store in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently on the stovetop over medium-low heat until warmed through.
- Add a small drizzle of olive oil when reheating to refresh the texture and flavor.
- Freezing is possible, but the texture may soften slightly after thawing, so it’s best enjoyed fresh or within a few days.
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