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Qallayat Bandoora: Twip Kitchen

This recipe from Amal Merrie shares directions for Qallayat Bandoora, a simple Palestinian breakfast dish of tomatoes cooked in olive oil with chili pepper and garlic. The key steps are to simmer the chili pepper and garlic in olive oil before adding thickly sliced tomatoes and cooking uncovered until softened. Variations include adding eggs to make shakshouka or cooking the tomatoes longer for a more caramelized flavor.

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Ihsan Badsha
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111 views1 page

Qallayat Bandoora: Twip Kitchen

This recipe from Amal Merrie shares directions for Qallayat Bandoora, a simple Palestinian breakfast dish of tomatoes cooked in olive oil with chili pepper and garlic. The key steps are to simmer the chili pepper and garlic in olive oil before adding thickly sliced tomatoes and cooking uncovered until softened. Variations include adding eggs to make shakshouka or cooking the tomatoes longer for a more caramelized flavor.

Uploaded by

Ihsan Badsha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

TWiP Kitchen

I am sharing a recipe that takes only minutes


to prepare and is based on that of Amal Merrie,

Qallayat Bandoora the famed cook in my husband’s circle of


friends whose dishes are cherished by all. She
recommends using a generous amount of olive
oil to enhance the dish’s flavor, prefers that the
tomatoes not be overcooked, and fries the chili
pepper and garlic in the first step.
I use about 400 grams of tomatoes per person
for a full breakfast. How much chili pepper you
use depends on your taste and the sharpness of
the pepper. We love garlic, but the amount we
use also depends on our plans for the rest of the
day…

Ingredients
- Tomatoes
- Olive oil
- Green or red chili pepper, sliced
By Bettina Ezbidi - Garlic (whole, sliced, or pressed)

I
Preparation
Heat the olive oil in a pan.
truly discovered this dish only last year, during the lockdown – after
Add the sliced chili pepper and garlic, and
having lived in Palestine for a quarter of a century. It is as simple as
simmer for a couple of minutes.
it is popular and has replaced crepes as my family’s favorite special
breakfast dish. You can find it also on lunch tables or prepared over an Add the thickly sliced tomatoes and cook
open wood fire to crown a hike or celebrate a lazy day spent in nature, uncovered for a few minutes on high heat.
sipping tea under an olive tree. Reduce the heat to medium and cook uncovered
for ten or fifteen minutes.
Qallayat bandoora (tomato pans) lends itself to many variations. My friend Carol
fills a baking dish in the early morning, places it in the oven, and cooks it on very Add salt and spices to taste.
low heat until lunchtime, when the tomatoes are fully cooked and deliciously
caramelized. Whether we cook the tomatoes in the oven or on the stovetop, my If you’d like a heartier meal, add eggs and continue
daughter insists that fresh green chili pepper and garlic should be added towards cooking until the white turns opaque and the yellow
the end and cooked only slightly, whereas my son prefers to add cinnamon and has your favorite consistency (you can cover the
fresh ginger; both of them like the tomatoes cooked rather well, which takes about pan).
thirty minutes on medium heat. We tend to go somewhat easy on the amount of
olive oil we use, but sometimes we top the tomatoes with eggs cooked sunny-
side up, in which case the dish is called shakshouka. In all cases, the result is Serve with fresh bread (for dipping) and hot tea,
delicious. Feel free to experiment and involve your children or grandchildren. enjoy!

74 THIS WEEK IN PALESTINE 75

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