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Recipe details
Galayet Bandora Recipe
A traditional Levantine dish of ripe tomatoes fried with extra-virgin olive oil, garlic, and hot pepper.
≈ 61 kcal/100 g · ≈ 196 kcal/serving
30 minEasyLevantine
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
ripe tomatoes, chopped300 g
extra-virgin olive oil15 ml
garlic, minced1 pcs
hot pepper, chopped5 g
salt1 g
parsley, chopped2 g
Cookware and utensils
large skillet
knife
cutting board
wooden spoon
Directions
01
Heat the olive oil in a skillet.
Products
extra-virgin olive oil — 15 ml
Action
heat
Time
1 min
Temperature
medium heat, about 175°C (347°F)
02
Fry the garlic and hot pepper briefly.
Products
garlic, minced — 1 pcs; hot pepper, chopped — 5 g
Action
fry
Time
1 min
Temperature
medium heat, about 175°C (347°F)
03
Add the chopped tomatoes and salt.
Products
ripe tomatoes, chopped — 300 g; salt — 1 g
Action
add
Time
1 min
Temperature
no heat
04
Cook the tomatoes until they break down into a thick, saucy mixture.
Products
ripe tomatoes, chopped — 300 g
Action
cook
Time
25 min
Temperature
medium-low heat, about 160°C (320°F)
05
Garnish the dish with parsley.
Products
parsley, chopped — 2 g
Action
garnish
Time
1 min
Temperature
no heat
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