Galayet bandora (pan friend tomatoes) is a traditional Palestinian vegan dish, a perfect and quick, flavorful meal. It features tomatoes, and garlic cooked in extra virgin olive oil and simmered to perfection.
A simple, quick dish that can be prepared in just 15 minutes—perfect for lunch or dinner. This dish is vegan and is usually served with Arabic bread or taboon bread.
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If you're looking for other traditional Palestinian vegan dishes check out my rummaniyeh (lentil and eggplant) or rishtayeh (red lentils with pasta), vegan okra. Interested in a meat version, check out galayet bandora yakhni (stew).
What is Galayet Bandora?
Galayet Bandora (قلاية بندورة) is a beloved dish in Palestinian and levant cuisine that highlights the simplicity and vibrant flavors of Middle Eastern cooking. The name translates to "pan-cooked tomatoes," and that’s exactly what this dish celebrates.
Made with just a handful of ingredients like fresh tomatoes, garlic, olive oil, and spices, Galayet Bandora is quick to prepare yet deeply satisfying. This dish is often enjoyed with warm flat bread for scooping, and its comforting flavors make it a staple at family meals and gatherings.
Whether eaten as a breakfast, lunch, or dinner, Galayet Bandora’s rich taste and humble ingredients embody the essence of traditional Levantine home cooking.
Equipment
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Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Tomatoes - I'm using grape tomatoes in this recipe, but any other type of tomatoes can work, preferably more ripe.
- Garlic - Garlic is what gives this dish that extra flavor.
- Extra Virgin Olive Oil - look for a good brand of EVOO with this simple recipe, which makes a difference in the taste.
- Chili Peppers - Chili peppers add an extra kick to this dish. If you prefer a milder galayet bandora, simply omit the peppers.
- Granulated Sugar - The idea behind adding sugar is that when it combines with the salt and the acidity of the tomatoes, it enhances the tangy flavor, making the dish taste slightly more sour.
- Sea Salt
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Slice grape tomatoes in half, if using any other types of tomatoes chop in squares.
Step 2 | In a skillet, heat extra virgin olive oil and add the crushed garlic along with green chili. Remove half of the garlic to reserve for later as a topping, and keep the remaining garlic and oil in the skillet. Then, add the tomatoes.
Step 3 | Add the sliced tomatoes and cook uncovered on high heat for about 10 minutes, stirring minimally to keep the tomatoes intact. Add salt and sugar, then mix gently.
Step 4 | Continue cooking on medium heat for another 10-15 minutes, or until the tomatoes are fully softened. Once done, spread the reserved garlic and chili on top. Turn off the heat and serve hot with khubz (Arabic bread). In Arabic, ghamis means to dip the bread into the food.
Variations and Substitutions
- Although fresh tomatoes are best to use with this recipe and make a big difference in the taste, but you can still use canned tomatoes if fresh tomatoes are unavailable. Drain excess liquid if necessary and follow the same instructions.
- You can use onions with this recipe, saute with garlic and oil until golden brown before adding tomatoes.
- You can use red pepper flakes instead of green chili.
Storage and Reheating
- You can store galayet bandora in the refrigerator for up to 3-5 days, just allow it to cool to room temperature before storing to prevent condensation in the container.
- You can freeze it: If you want to keep it longer, Galayet Bandora can be frozen. Store it in a freezer-safe container for up to 3 months. It’s best to portion it out for easy thawing.
- Heat in a skillet over low heat. Add the desired portion and a splash of water or olive oil to prevent sticking. Stir occasionally and cook until heated through, about 5-10 minutes. Or you can heat it in the microwave.
Expert Tips
- Use the ripest, juiciest tomatoes you can find, as they will provide the best flavor. Look for heirloom or vine-ripened varieties for superior taste.
- Allow the mixture to simmer long enough for the flavors to meld and the tomatoes to break down.
- Sauté the garlic gently to avoid burning, as burnt garlic can impart a bitter taste.
Frequently Asked Questions
It’s traditionally served with warm taboon or Arabic bread, a side of olives, pickles, green bell pepper, radishes, or Arabic salad.
If you’re not a fan of garlic, you can reduce the amount or omit it altogether. You may also try substituting it with a pinch of garlic powder for a milder flavor.
While olive oil is traditional and adds great flavor, you can use other neutral oils of your preference.
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Print
Galayet Bandora (Pan Fried Tomatoes)
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Lunch/Dinner
- Method: Stove
- Cuisine: Palestinian/Middle Eastern
- Diet: Vegan
Description
Galayet bandora (pan friend tomatoes) is a traditional Palestinian vegan dish, a perfect and quick, flavorful meal. It features tomatoes, and garlic cooked in extra virgin olive oil and simmered to perfection.
A simple, quick dish that can be prepared in just 15 minutes—perfect for lunch or dinner. This dish is vegan and is usually served with Arabic bread or taboon bread.
Ingredients
- 1 box of baby grapes tomatoes (or 3-4 medium size ripped tomatoes)
- 4-5 garlic cloves crushed
- ¼ cup of extra virgin olive oil
- 1 hot green chili
- ¼ teaspoon granulated sugar
- ¼ Sea Salt (adjust to taste)
Instructions
- In a skillet, heat extra virgin olive oil and add crushed garlic along with green chili.
- Cook until the garlic is golden brown, then remove half to reserve for topping later. Keep the remaining garlic and oil in the skillet.
- Add chopped tomatoes and let them cook and sizzle for about 10 minutes on high heat, stirring minimally.
- Add salt and a pinch of sugar, then mix gently.
- Reduce the heat to medium and continue cooking uncovered for another 10-15 minutes, until the tomatoes are fully cooked and softened.
- Once done, spread the reserved garlic and chili on top.
- Turn off the heat and serve hot or in a room temperature with khubez (Arabic bread).
Notes
- Use the ripest, juiciest tomatoes you can find, as they will provide the best flavor. Look for heirloom or vine-ripened varieties for superior taste.
- Allow the mixture to simmer long enough for the flavors to meld and the tomatoes to break down.
- Sauté the garlic gently to avoid burning, as burnt garlic can impart a bitter taste.
Wihab says
My grandmother used to make this often when were kids, I can't believe how simple and delicious this recipe is. Thanks for sharing.
Wafa Shami says
Hi Wihab, you are welcome!