Fried Tomatoes with Garlic – Banadoora Maqliya ma’a Thoom

posted on: Jul 14, 2026

By: Habeeb Salloum/Arab America Contributing Writer

It was both in al-Khalil and in Amman that we had one of the best tomato dishes served to us throughout our travels in the Arab world. On one occasion, it was served alongside a dish of grilled fish and on another as a side dish to sheesh tawooq.  In both Palestine and Jordan, it is referred to as galayat or qalayat al-banadoora. It is a traditional and authentic Palestinian dish.

            It is best served with fresh Arab bread.

Serves 4

4 cloves garlic, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 small hot pepper, very finely chopped

1 tablespoon finely chopped coriander leaves (cilantro)

2 tablespoons olive oil

2 large firm tomatoes, cut into 1/2-inch slices 

Thoroughly mix the garlic, salt, pepper, hot pepper, and coriander leaves, then set aside.

In a frying pan, heat the oil over medium, then add half the tomato slices and fry for about a minute on one side.

Remove from the heat and turn over the tomato slices, then sprinkle half of the garlic mixture over top.

Return to the heat and fry for another minute, then turn the slices again and continue to fry until the tomatoes are cooked into a thick pulpy sauce.

Slide the tomato slices onto a plate, then repeat the same process for the remaining portion of the recipe, adding more oil if necessary.

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