Jordanian Galayet Bandora
Tomatoes reduced in an open skillet with garlic, chili and olive oil.
Preparation: 30 min · Cooking: 16 min · Total: 46 min · 2 servings
Ingredients
- 400 g Trimmed tomatoes
- Garlic cloves — 3
- 2 tbsp Olive oil
- Green serrano chili — 1
- Salt, to taste
- Black pepper, to taste
Instructions
Wash and dry produce
Wash tomatoes and chili under running water, without soap, and dry. Washing does not sterilize produce.
Wash tomatoes and chili under running water, without soap, and dry. Washing does not sterilize produce.
Cut for even cooking
Cut 400 g tomatoes into roughly 2 cm pieces. Peel and slice 3 garlic cloves; slice 1 green chili, washing hands after handling it.
Cut 400 g tomatoes into roughly 2 cm pieces. Peel and slice 3 garlic cloves; slice 1 green chili, washing hands after handling it.
Warm aromatics
Heat 2 tbsp olive oil in a skillet over medium heat. Add garlic and chili and stir from 1 minute until fragrant, not browned or blackened.
Heat 2 tbsp olive oil in a skillet over medium heat. Add garlic and chili and stir from 1 minute until fragrant, not browned or blackened.
Warm aromatics: 60 seconds
Add and season tomatoes
Add the prepared tomatoes with salt and black pepper. Spread in the open skillet over medium-low heat; do not add water or a lid.
Add the prepared tomatoes with salt and black pepper. Spread in the open skillet over medium-low heat; do not add water or a lid.
Reduce uncovered
Cook uncovered over medium-low heat, checking from 15 minutes and stirring, until tomatoes completely collapse and most free water evaporates.
Cook uncovered over medium-low heat, checking from 15 minutes and stirring, until tomatoes completely collapse and most free water evaporates.
Reduce uncovered: 900 seconds
Check reduction
Press tomato pieces with a spoon; no firm raw chunks should remain. Continue the uncovered simmer in short intervals if the mixture is watery, avoiding scorching garlic.
Press tomato pieces with a spoon; no firm raw chunks should remain. Continue the uncovered simmer in short intervals if the mixture is watery, avoiding scorching garlic.
Finish seasoning
Taste the fully reduced tomatoes and adjust only the listed salt and pepper. No onion, extra oil, bread or garnish is included in this selected formula.
Taste the fully reduced tomatoes and adjust only the listed salt and pepper. No onion, extra oil, bread or garnish is included in this selected formula.
Serve and refrigerate
Divide hot galayet into 2 shares. Chill shallow leftovers promptly at 4°C or colder and use within 2 days; reheat once to 74°C.
Divide hot galayet into 2 shares. Chill shallow leftovers promptly at 4°C or colder and use within 2 days; reheat once to 74°C.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Keep covered at 4°C or colder and use within 2 days, never past an earlier label use-by date. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; a warm surface alone is insufficient.
About this recipe
Tomatoes reduced in an open skillet with garlic, chili and olive oil.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.