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Best Qalayet bandora in Chicago
“Tomatoes, onions, peppers, olive oil, salt. Sautéed until thick. Scooped with pita.”
What the real thing tastes like
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. It is popular across the Levant, but especially in Jordan and Palestine on account of its easy preparation and healthy ingredients. To make the dish, the olive oil is heated in a large frying pan. The onions and peppers are diced and the tomatoes are cubed and optionally peeled. The onions are then added and cooked until translucent, at which point the rest of the ingredients are added and the mixture is sautéed until it is thick but not dry. Qalayet bandora is usually eaten with warm pita bread, which is used to scoop it up, though qalayet bandora can also be served over rice and eaten with utensils. When served in a restaurant or at a formal event, it is often garnished with toasted pine nuts. Many varieties of the dish exist, including with meat (ground beef or beef or lamb stew meat), fri
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Qalayet bandora is a Levantine staple that lets a handful of ingredients speak for themselves: tomatoes, onions, hot peppers, olive oil, salt. You heat the oil in a large pan, soften the onions until they turn translucent, then add diced peppers and cubed tomatoes, sautéing until the whole thing becomes thick and jammy—never dry. It's the kind of dish that tastes effortless to eat but requires actual attention while cooking.
Order it here when it has
- simple ingredients
- easy preparation
- healthy
- versatile serving styles
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