<p>There are a lot of recipes out there for Middle Eastern fried tomatoes. They come in all forms and flavors; some have meat in them, while others are saut&eacute;ed with eggs (like <a href="https://food52.com/recipes/30595-shakshuka-with-grains-and-feta" target="_blank">Shakshuka</a>). But this <a href="https://yaansoon.com/illustrated-middle-eastern-recipes/jordanian-galayet-bandora-middle-eastern-fried-tomatoes/" target="_blank">Jordanian Galayet Bandora</a> is one that I like the best. It is traditionally served as a main course for lunch or dinner, or as a starter. It is also one of the olive-oil based dishes in the Middle Eastern cuisine, as it only works with olive oil and not with any other fat.</p> <br /><p>Vegetarian, vegan and packed full with vitamin C, Galayet Bandora originates from the Jordanian rural &ldquo;food basket,&rdquo; where tomatoes are grown in close proximity to the lowest point on earth, none other than the Dead Sea. It is also commonly cooked all year round, with Autumn being the peak season for this savory dish, as it is the olive harvest season. Galayet Bandora is served in a number of restaurants around Amman, the capital, and Jordan, and are often spruced up with a sprinkle of roasted pine nuts to give the dish a celebratory look.</p>

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