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Dish

Qalayet bandora

Stews, Braises and Sauced Dishes

Qalayet bandora is a simple Levantine dish of tomatoes, onions, and hot peppers, usually serranos or jalapenos, cooked in olive oil with salt, eaten as a main dish, a meze, or a side at any meal, popular in Lebanon, Palestine, Syria, and Jordan. It is made by heating olive oil, sauteing diced onion and peppers, then adding cubed tomatoes and cooking the mixture down until thick, and it is traditionally scooped up with warm pita bread, though it can also be served over rice. Palestinians and Jordanians traditionally prepare it during the olive harvest season, and it is a popular dish for camping and backpacking because it can be made easily as a single pot meal; King Abdullah II of Jordan named it his favorite dish in 2019. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Origin Period, From (Year)
from 1500 1
Origin Region
Jordan 2
Origin Region
Levant 2
FAQs

What variations of qalayet bandora exist?

Cooks add meat, fried eggs or garlic, and formal servings are often topped with toasted pine nuts.

Beyond the basic dish of tomatoes, onions, hot peppers, olive oil and salt, many varieties exist, including versions with meat (ground beef or beef or lamb stew meat), with fried eggs, or with garlic. When it is served in a restaurant or at a formal event, it is often garnished with toasted pine nuts.
Connections

In Cuisine

Middle Eastern Cuisine, Cuisines
Source Qalayet bandora (Wikipedia)

Uses Ingredient

Garlic, Ingredients
Source Qalayet bandora (Wikipedia)
Olive Oil, Ingredients
Source Qalayet bandora (Wikipedia)
Onion, Ingredients
Source Qalayet bandora (Wikipedia)
In the Other Atlases

Originated In

Jordan

Also in Geography Atlas: where this subject originated.

Source Qalayet bandora (Wikipedia)
Sources
1. Qalayet bandora (Wikipedia)
Quote
The origin of the dish is disputed, one of the earliest documented references to frying tomatoes in olive oil dates to 1544; 16th century Italian physician Pietro Andrea Mattioli wrote that tomatoes were fried in Italy in a manner similar to mushrooms, cooked in olive oil and seasoned with salt.
2. Qalayet bandora (Wikidata)
  • P495 (country of origin): Jordan
    Jordan
  • P495 (country of origin): Levant
    Levant
View the Source
Qalayet bandora (Wikipedia)
  • Lead section
    Qalayet bandora (Arabic: قلّاية بندورة أو مسقّعة البندورة, lit. 'pan of tomatoes') is a simple Levantine dish of tomatoes, onions, hot peppers (usually serranos or jalapenos), olive oil, and salt.
  • Uses Ingredient: Olive Oil, Infobox main_ingredient field: Tomatoes; Onions and/or garlic; Olive oil
  • Uses Ingredient: Garlic, Infobox main_ingredient field: Tomatoes; Onions and/or garlic; Olive oil
  • Uses Ingredient: Onion, Infobox main_ingredient field: Tomatoes; Onions and/or garlic; Olive oil
  • In Cuisine: Middle Eastern Cuisine, lead paragraph
    Qalayet bandora (Arabic: قلّاية بندورة أو مسقّعة البندورة, lit. 'pan of tomatoes') is a simple Levantine dish of tomatoes, onions, hot peppers (usually serranos or jalapenos), olive oil, and salt.
View the Source
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