Jordanian Galayet Bandora Tomato Pan
A traditional Jordanian breakfast dish featuring slow-simmered tomatoes, garlic, and aromatic spices cooked in olive oil, creating a rich, flavorful pan that's perfect for scooping with fresh bread. This simple yet deeply satisfying recipe showcases the heart of Levantine home cooking with its vibrant colors and comforting warmth.
Ingredients
Ingredients
- 4 medium ripe tomatoes finely diced
- 1 cup olive oil extra virgin preferred
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp allspice
- 1 tbsp tomato paste
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1/4 cup fresh parsley chopped, for garnish
- 1 piece lemon cut into wedges for serving
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Make-Ahead: Prepare the dish up to 2 days in advance and reheat before serving. Variations: Add a pinch of red pepper flakes for heat or stir in a handful of spinach at the end for extra greens. Serving Suggestions: Pair with a side of feta cheese, olives, or a simple cucumber salad for a complete breakfast spread.