Galayet bandora

Galayet bandora (Arabic: قلاية بندورة أو مسقة بندورة, transl. "pan of tomatoes")[2] is a simple Jordanian dish of tomatoes, onions, hot peppers (usually serranos or jalapenos), olive oil, and salt. It is popular across the Levant, but especially in Jordan on account of its easy preparation and healthy ingredients. To make the dish, the olive oil is heated in a large frying pan. The onions and peppers are diced and the tomatoes are cubed and optionally peeled. The onions are then added and cooked until translucent, at which point the rest of the ingredients are added and the mixture is sautéed until it is thick but not dry. Galayet bandora is usually eaten with warm pita bread, which is used to scoop it up, though galayet bandora can also be served over rice and eaten with utensils. When served in a restaurant or at a formal event, it is often garnished with toasted pine nuts.[3]

Galayet bandora

Galayet bandora cooked over a campfire in Wadi Mukheiris, near the Jordanian coast of the Dead Sea.
Alternative names	Jez mez (جز مز)
Type	Main dish Meze Side
Course	Breakfast Lunch
Place of origin	Jordan
Region or state	Ghor Al-Safi Dead Sea
Associated national cuisine	Levantine
Serving temperature	Hot
Main ingredients	Tomatoes Onions Hot peppers Olive oil Salt
Variations	Galayet bandora bi lahma Shakshuka
Food energy (per serving)	165 kcal (691 kJ)[1]
Nutritional value (per serving)	Protein 10 g Fat 12 g Carbohydrate 4 g

Many varieties of the dish exist, including ones with meat (ground beef or beef or lamb stew meat), fried eggs or garlic.[4]

It is believed to originate in the Ghor al-Safi and Ghor al Mazraa,[5] the rural regions surrounding the Dead Sea that make up the "breadbasket" of Jordan.[6] The hot climate in these regions of the Jordan Valley is ideal for growing tomatoes.[6][7]

Because it is an easy one-pot meal, galayet bandora is often eaten while camping or backpacking.[8]