Skip to content
Galayet Bandora from Jordan

Galayet Bandora

From Jordan, Galayet Bandora is a well-known vegan dish. ยท Jordan

โ˜… 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

From Jordan, Galayet Bandora is a well-known vegan dish.

About Galayet Bandora

From Jordan, Galayet Bandora is a well-known vegan dish. Key ingredients include garlic, onions, tomatoes and peppers.

๐Ÿ›๏ธ History & Culture

Galayet Bandora, meaning "fried tomatoes" in Arabic, is a rustic Levantine dish deeply rooted in Jordanian home cooking. Its origins are not precisely documented, but it emerged from the region's agricultural tradition of using ripe, seasonal tomatoes, garlic, and olive oilโ€”ingredients that have defined Mediterranean peasant cuisine for centuries. The dish is particularly associated with Jordan and Palestine, where it is often served for breakfast or as a simple side, reflecting a resourceful approach to fresh produce.

Regional variations exist across the Levant, with some cooks adding hot peppers or onions to intensify flavor, while others keep it minimal with just tomatoes and garlic. In Jordan, it is a beloved comfort food, typically eaten with fresh or fried bread to soak up the savory, tangy sauce. Its cultural significance lies in its accessibility and simplicity, embodying the hospitality and frugality of rural Jordanian kitchens, where a few humble ingredients are transformed into a satisfying, vegan meal shared among family and friends.

๐Ÿณ How to make Galayet Bandora

AI-assisted, not kitchen-tested

Galayet Bandora (Jordanian Tomato and Pepper Stew)

A beloved Levantine vegan dish from Jordan, Galayet Bandora (or 'Galayet Banadoura') features ripe tomatoes, sweet peppers, and loads of garlic simmered down into a thick, rustic stew traditionally scooped up with warm flatbread.

Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Difficulty
Easy

Recipe ingredients

  • 700 g (1 lb 9 oz) ripe tomatoes, firm but ripe; cored and grated on the large holes of a box grater, peel and seeds discarded
  • 300 g (10ยฝ oz) green bell peppers (or a mix of green and mildly hot peppers), small, Levantine-style peppers preferred; sliced into thin rings or strips
  • 1 large yellow onion, finely chopped
  • 8 cloves fresh garlic, crushed or finely minced; traditionally a generous amount is used
  • 60 ml (ยผ cup) olive oil, good-quality extra virgin
  • 1 tsp ground coriander
  • sweet paprika, ยฝ
  • ground cumin, ยฝ
  • Aleppo pepper, ยฝ, optional, for gentle warmth
  • 1 tsp fine salt, or to taste
  • black pepper, ยผ, freshly ground
  • 1 tbsp tomato paste, optional, for deeper color and body
  • warm flatbread, to serve, such as shrak, markook, or pita, for scooping

Steps

  1. 1 Prepare the tomatoes: bring a small pot of water to a boil. Score a shallow 'X' in the base of each tomato, blanch for 30 seconds, then transfer to ice water for 1 minute. Slip off the skins, cut in half, and grate the flesh on the large holes of a box grater; discard the cores and seeds. (If you prefer, simply finely chop ripe tomatoes and briefly pulse them.) You should end up with roughly 600 g (about 2ยฝ cups) of grated tomato pulp.
  2. 2 Heat the olive oil in a wide, deep skillet or sautรฉ pan over medium heat. Add the chopped onion and cook, stirring often, for 5โ€“6 minutes until softened and translucent but not browned.
  3. 3 Add the crushed garlic and the optional tomato paste. Cook for 1โ€“2 minutes, stirring constantly, until the garlic is fragrant and the paste has darkened slightly.
  4. 4 Stir in the ground coriander, paprika, cumin, Aleppo pepper (if using), salt, and black pepper. Toast the spices for about 30 seconds until aromatic.
  5. 5 Pour in the grated tomatoes and add the sliced peppers. Stir well to combine, bring to a gentle simmer, then reduce the heat to medium-low.
  6. 6 Simmer uncovered for 18โ€“22 minutes, stirring occasionally, until the peppers are completely tender and the sauce has thickened to a jammy, stew-like consistency that mounds on a spoon. The liquid should reduce significantly and the oil may begin to glisten at the edges โ€” this is the traditional finished texture.
  7. 7 Taste and adjust salt. If the stew tastes sharp, simmer 3โ€“5 minutes longer to cook off acidity.
  8. 8 Remove from the heat, cover, and let rest for 5 minutes so the flavors settle and the peppers absorb the tomato.
  9. 9 Serve warm in a shallow bowl with a generous side of warm flatbread for scooping. Traditionally eaten communally, straight from the pan, often alongside olives, sliced cucumber, and fresh mint tea.
Report an issue with this recipe

Protected by reCAPTCHA. No account needed.

Recipes from travellers

No one has shared their own Galayet Bandora recipe yet. Yours would be the first.

Share how you make Galayet Bandora

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Sign in to share your recipe

Ingredients
Steps

Galayet Bandora โ€” frequently asked questions

What is Galayet Bandora?

From Jordan, Galayet Bandora is a well-known vegan dish. Key ingredients include garlic, onions, tomatoes and peppers.

What is Galayet Bandora made of?

Galayet Bandora is made with garlic, onions, tomatoes and peppers.

Where does Galayet Bandora come from?

Galayet Bandora comes from Jordan. Galayet Bandora, meaning "fried tomatoes" in Arabic, is a rustic Levantine dish deeply rooted in Jordanian home cooking.

Where can I eat Galayet Bandora?

In Amman homes, Galayet Bandora is scooped up with warm khubz at breakfast, the garlicky tomato pan passed around the table.

How do you make Galayet Bandora?

Making Galayet Bandora at home takes about 15 minutes of prep and 30 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

โ†’ More traditional dishes from Jordan

Taste Galayet Bandora in Amman

Independent picks. We earn a small commission if you book through these โ€” at no extra cost to you. How this works.

โœ… Before you go to Jordan

Round out your trip โ€” most travellers book these alongside their trip.

More dishes like Galayet Bandora

Maqluba -- traditional dish from Jordan
Rice Dishes โ˜… 4.5

Maqluba

Layered rice and meat pot flipped upside down to serve.

๐Ÿ‡ฏ๐Ÿ‡ด Jordan · ๐Ÿ“ Levant
Mansaf -- traditional dish from Jordan
Rice Dishes โ˜… 4.5

Mansaf

Lamb cooked in fermented yoghurt over rice and flatbread.

๐Ÿ‡ฏ๐Ÿ‡ด Jordan · ๐Ÿ“ Nationwide
Aloo Gobi -- traditional dish from India
Salads & Sides โ˜… 4.3

Aloo Gobi

Dry-spiced potato and cauliflower with turmeric.

๐Ÿ‡ฎ๐Ÿ‡ณ India · ๐Ÿ“ Northern India
Bohinjski ลฝganci -- traditional dish from Slovenia
Salads & Sides โ˜… 4.2

Bohinjski ลฝganci

Buckwheat porridge from the Bohinj valley in the Slovenian Alps, served with cracklings, butter, and milk.

๐Ÿ‡ธ๐Ÿ‡ฎ Slovenia · ๐Ÿ“ Slovenia (Upper Carniola โ€” Bohinj, Bled, Radovljica, Jesenice; Triglav National Park area)
Chimichurri -- traditional dish from Argentina
Salads & Sides โ˜… 4.5

Chimichurri

Bright herb-and-garlic sauce for grilled meat.

๐Ÿ‡ฆ๐Ÿ‡ท Argentina · ๐Ÿ“ Nationwide
Cuccia -- traditional dish from Italy
Salads & Sides โ˜… 4.2

Cuccia

Cuccia is a Sicilian wheat porridge sweetened with ricotta and cinnamon, traditionally eaten on the feast of Santa Lucia, December 13.

๐Ÿ‡ฎ๐Ÿ‡น Italy · ๐Ÿ“ Sicily
Patates Antinaxtes -- traditional dish from Cyprus
Salads & Sides โ˜… 4.4

Patates Antinaxtes

Slow-cooked Cypriot baby potatoes with coriander, olive oil, and lemon, served at every taverna from Lefkara to the Troodos foothills.

๐Ÿ‡จ๐Ÿ‡พ Cyprus · ๐Ÿ“ Cyprus / Troodos & Paphos villages (Lefkara, Platres, Paphos, Larnaca)
Kupati -- traditional dish from Georgia
Meat & Grills โ˜… 4.6

Kupati

Kupati is a traditional sausage from Georgia.

๐Ÿ‡ฌ๐Ÿ‡ช Georgia
Habutae Mochi -- traditional dish from Japan
Desserts & Sweets โ˜… 4.1

Habutae Mochi

Habutae Mochi counts among the traditional food of Japan, a dessert locals hold dear.

๐Ÿ‡ฏ๐Ÿ‡ต Japan
Cantonese Roast Goose -- traditional dish from China
Meat & Grills โ˜… 4.6

Cantonese Roast Goose

Lacquered roast goose with crisp skin and juicy meat.

๐Ÿ‡จ๐Ÿ‡ณ China · ๐Ÿ“ Guangdong
Dim Sum -- traditional dish from China
Dumplings โ˜… 4.6

Dim Sum

The Cantonese small-plate tradition โ€” steamer baskets of dumplings, buns and rolls, shared slowly over pots of tea.

๐Ÿ‡จ๐Ÿ‡ณ China · ๐Ÿ“ Guangdong
Wonton Noodle Soup -- traditional dish from China
Noodles & Pasta โ˜… 4.5

Wonton Noodle Soup

Springy egg noodles and shrimp wontons in clear broth.

๐Ÿ‡จ๐Ÿ‡ณ China · ๐Ÿ“ Guangdong
Cordeiro Mirandรชs -- traditional dish from Portugal
Meat & Grills โ˜… 4.4

Cordeiro Mirandรชs

Cordeiro Mirandรชs is a DOP lamb from Portugal's Terra de Miranda plateau in Trรกs-os-Montes, slow-roasted with garlic and paprika in traditional wood-fired ovens.

๐Ÿ‡ต๐Ÿ‡น Portugal · ๐Ÿ“ Trรกs-os-Montes
Malabi -- traditional dish from Israel
Desserts & Sweets โ˜… 4.3

Malabi

Silky milk pudding with rosewater syrup and nuts.

๐Ÿ‡ฎ๐Ÿ‡ฑ Israel · ๐Ÿ“ Nationwide
Ricotta Romana -- traditional dish from Italy
Cheese & Dairy โ˜… 4.3

Ricotta Romana

Ricotta Romana is one of the classic dishes in the cheese tradition of Italy.

๐Ÿ‡ฎ๐Ÿ‡น Italy
Chupe de Camarones -- traditional dish from Peru
Soups & Stews โ˜… 4.4

Chupe de Camarones

Rich river-shrimp chowder with corn, egg and milk.

๐Ÿ‡ต๐Ÿ‡ช Peru · ๐Ÿ“ Arequipa

Travel guides for Jordan

All travel guides →

Planning a trip where Galayet Bandora is on the menu? These guides cover Jordan and beyond.

Reviews

Rate this dish:
No review needed - one click, publishes instantly.

No reviews yet. Be the first to share your experience with Galayet Bandora.

Write a review

Sign in to verify you're a real person, then share your thoughts on Galayet Bandora.

Comments

Sign in with Facebook or Google below to comment. Comments are auto-checked and post instantly.

No comments yet. Be the first to say something about Galayet Bandora.