Galayetbandora Recipes

GALAYET BANDORA (قلاية بندورة أو مسقة بندورة)

Steps:

• In a large pot, heat 1 tablespoon of oil over medium heat. Add the pieces of beef and cook until all sides are brown. Add the water and bring to a boil. Reduce heat to a simmer and cover with a lid. Cook the beef for 45 minutes-1 hour until tender.
• Meanwhile, in a separate large pan, heat the oil over medium heat. Add the onions and saute till they are soft.
• Add the peppers and saute until they are soft.
• Add the garlic, tomatoes, cooked beef, and spices. Reduce heat to medium low. Cover with a lid and let it cook ~15-30 minutes.
• Serve with toasted pine nuts on top and labne for dipping. You can use shrak bread to eat it and serve fresh radishes and green onions on the side.

JORDANIAN GALAYET BANDORA: MIDDLE EASTERN FRIED TOMATOES

Steps:

• Slice up the tomatoes, onion, and ½ a serrano pepper. Mince the garlic.
• Heat the olive oil over medium-high heat, and add the sliced onions, minced garlic and sliced Serrano peppers, as well as the whole Serrano pepper. Sauté until the onions are a lovely golden colour. Make sure not to burn the garlic.
• Arrange the tomatoes in one-layer rows across the frypan or wok. Try not to overlap. Do not add the tomato juice resulting from the slicing. Keep it for later.
• Keep the pan uncovered and turn up the heat to caramelise the tomatoes. Keep your eye on the pan, and when the tomatoes lose some of their liquid and form a caramelised consistency on the edges, stir the tomatoes to mix them up a bit.
• Add the tomato juice remaining on your cutting board (if any); turn down the heat and cover the frypan to simmer. Cook until the sauce is nice and thick, but not too dry.
• Add salt and crushed black pepper to taste.
• Serve with hot-from-the-oven pita bread.

GALAYET BANDORA

Steps:

• Cut the stew meat into half-inch cubes (smaller than you would for stew.)
• Season it with cumin and paprika.
• In a saucepan, heat olive oil to medium high.
• Brown meat in olive oil, then add jalapeño(s) and tomatoes.
• Lower heat to simmer, and cook until meat is tender and sauce is nice and thick, but not dried out.
• Serve over rice, or as a dip with warmed pita bread.