Name: Galayet Bandora (Tomato Stew)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 7 tbsp olive oil (plus more for drizzling); 8 large cloves garlic, thinly sliced; 1 Serrano pepper, thinly sliced; 1 cayenne pepper, thinly sliced; 1 Serrano pepper, whole; 11 large tomatoes (900 g), quartered; 3 cloves garlic, crushed; 1¼ tsp salt; ½ tsp ground black pepper; Optional: 3 tbsp olive oil (for meat); 300 g beef or lamb tenderloin, cut into strips; ¾ tsp salt (for meat); ½ tsp ground black pepper (for meat); ½ tsp ground cardamom (for meat)

Galayet Bandora is a rustic Jordanian tomato stew that captures the heart of Levantine home cooking. It’s hearty, comforting, and rich in flavor thanks to its simple but bold ingredients like fresh tomatoes, garlic, and chili peppers. Sometimes made vegetarian and other times topped with tender strips of beef or lamb, this dish is a beautiful example of how humble ingredients can create something deeply satisfying.

Why You’ll Love This Recipe

I love how easy and versatile this recipe is. Whether I’m looking for a meatless weeknight dinner or want something heartier by adding tender beef, galayet bandora hits the spot every time. It’s budget-friendly, naturally gluten-free, and incredibly flavorful. The garlic and peppers give it a bold kick, while the long simmer brings out the natural sweetness of the tomatoes. It’s the kind of dish that transports me right back to my grandmother’s kitchen, served with warm pita bread and good conversation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tomato Stew:
7 tbsp olive oil
8 large cloves garlic, thinly sliced
1 Serrano pepper, thinly sliced
1 cayenne pepper, thinly sliced
1 Serrano pepper, whole
11 large tomatoes (900 g), quartered
3 cloves garlic, crushed
1¼ tsp salt
½ tsp ground black pepper
Olive oil, for drizzling

Beef Tenderloin (optional):
3 tbsp olive oil
300 g beef or lamb tenderloin, cut into thin strips
¾ tsp salt
½ tsp ground black pepper
½ tsp ground cardamom

Directions

I start by heating olive oil in a large skillet over medium-high heat until it shimmers. Then I add the sliced garlic, cayenne, and Serrano peppers (both sliced and whole) and sauté them for about 3 minutes until the aroma fills the kitchen.
Once they’re fragrant, I turn the heat to high and toss in the quartered tomatoes. I stir frequently and cook for about 10 minutes, letting the tomatoes begin to break down.
After that, I reduce the heat to medium-low, add the crushed garlic, and let everything simmer for 25 minutes until the stew thickens and the liquid reduces. I season with salt and pepper and mix it all together.
If I’m adding beef or lamb, I heat oil in a separate skillet over medium heat. I add the meat, season with salt, pepper, and cardamom, and cook it until browned on all sides—about 4 to 5 minutes per side.
To serve, I spoon the tomato stew into a bowl, drizzle with a bit of olive oil, and top it with the cooked beef. Sometimes, I simmer the meat with the stew for an extra 10 minutes to really meld the flavors.
I always serve this with warm pita or shrak bread—and it’s just as good warm as it is at room temperature.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I often skip the beef to make this dish completely vegetarian—just add more garlic or an extra chili if I want a bit more punch.
Instead of beef tenderloin, lamb works beautifully and gives the dish a richer depth.
For a chunkier texture, I sometimes don’t cook the tomatoes down as much and leave them slightly intact.
Adding a handful of chopped cilantro or parsley before serving gives it a fresh, herbal finish.
For a spicier version, I’ll add another cayenne or use a hotter chili like bird’s eye.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day. To reheat, I warm it gently on the stovetop over medium heat or microwave it in short bursts. If it thickens too much in the fridge, I just add a splash of water or broth when reheating.

FAQs

What does “Galayet Bandora” mean?

It literally translates to “pan-fried tomatoes” in Arabic. It’s a traditional Levantine stew made with tomatoes, garlic, and chili peppers, and sometimes with meat.

Can I make this recipe vegan?

Absolutely. I often skip the meat and the result is just as rich and satisfying. The tomato, garlic, and chili combination stands strong on its own.

Can I use canned tomatoes instead of fresh?

Fresh tomatoes give the best flavor and texture, but if they’re out of season, I use high-quality canned whole tomatoes—just be sure to adjust for added salt and drain excess liquid.

What kind of bread is best with galayet bandora?

I love serving this with shrak or pita bread. The stew is perfect for scooping, and the bread helps soak up every last bit of that delicious tomato sauce.

Can I freeze galayet bandora?

Yes, I freeze it without the meat for best results. I let it cool completely, then store it in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Conclusion

Galayet Bandora is a dish that proves simplicity is often the key to deep flavor and comfort. Whether I serve it as a meatless main or top it with seared beef or lamb, this tomato stew always satisfies. It’s one of those recipes I turn to again and again—quick to prepare, nourishing, and steeped in memories.