Name: Galayet Bandora (Jordanian Tomato Stew)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 7 tbsp olive oil; 8 large cloves garlic, sliced; 2 serrano peppers; 11 large tomatoes (900 g); 1 Cayenne pepper; 3 cloves garlic, crushed; 1¼ tsp salt; ½ tsp black pepper; Olive oil, for drizzling; 3 tbsp olive oil; 300 g beef or lamb tenderloin; ¾ tsp salt; ½ tsp pepper

Instructions

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the onion and serrano pepper, and cook, stirring constantly, for 3 minutes, until fragrant.
Increase the heat to high, and then add the tomatoes. Cook, stirring frequently, until the tomatoes start to break down, 10 minutes. Reduce the heat to medium- low and simmer until the liquid has reduced and the stew has thickened, about 25 minutes. Season with salt and black pepper, and mix well.
Skip this step if you want a vegetarian dish: Meanwhile, in a skillet over medium heat, heat the oil until it shimmers. Add the beef (if using), season with the remaining salt and pepper, and brown on all sides, 4 to 5 minutes per side. Set aside.
Pour the cooked tomatoes into a serving bowl. Top with the cooked beef (if using). You can also cook the meat with the stew for 10 minutes to meld the flavours.
Serve warm or at room temperature with warm pita or shrak bread.

Galayet Bandora (Jordanian Tomato Stew)

Galayet Bandora (Jordanian Tomato Stew)

Ingredients

Instructions

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