I know, I know!
It has been forever and a day! But instead of wasting time with the tales of trips, struggles and a broken foot, let’s dive right into the recipe because I am determined to get this post out today 🙂
Bandoora Maglieh, بندورة مقلية is a great way to transform a few tomatoes, a few cloves of garlic and some olive oil into a blast of flavors that is so much more than the sum of its parts!
The garlic infuses the olive oil, adding to its nutty fruity tones. The caramelization transforms the tomatoes in terms of texture and flavor bringing out a hint of sweetness and smoky flavor. Add a sprinkle of dried mint and sumac and expect your taste buds to be blown away!
I know the words fried tomatoes conjure up images of green tomoato slices that are breaded and deep fried but in Palestine (and most of the Levant for that matter), it is a completely different story. Fried tomatoes are actually a breakfast item here and the tomatoes are not deep fried nor breaded. They are shallow fried or even seared to caramelized slightly charred perfection in olive oil that has been infused with garlic, (and hot peppers if you are into the heat ) then finished off with a sprinkle of salt (if you are feeling adventurous , add some dried mint and sumac). Sounds simple. I know. But I promise that you will be blown away by the transformation this cooking technique can send the tomatoes through.
This is actually a farmer recipe. Farmers would cook this on the field on a simple wood fire.Tomatoes, garlic and pepper from the field, olive oil , salt and warm bread. Breakfast is served. Much like its close siblings (Galait al bandoora and shakshouka). But you can totally serve this as an appetizer, on top of toasted bread, on a salad or better yet, go the extra mile and add this to your Maqlouba. Just try this and you can thank me later 🙂
Bandoora maglieh ( fried tomatoes)
4 to 6 tablespoons olive oil
4 cloves of galic cut in half
2 small hot peppers (optional)
6 red and firm tomatoes cut in half
Salt to taste
A pinch of dried mint (optional)
A pinch of sumac (optional)
1.Place the olive oil in a pan over medium heat
2.Add the garlic, cook until golden and fragrant, remove the garlic (the idea here is to infuse the olive oil with garlic flavor)
3. Add the hot peppers, whole or sliced in half down the middle, depending on how hot you would like your end result to be
4. Add the tomatoes cut side down and cook for 5 minutes. Make sure not to crowd your pan.
5. Flip the tomatoes and cook for 5 minutes
6. Flip the tomatoes again (now the cut side is facing down again ) and cook till the edges are caramelized
8.Serve with a pinch of salt, dried mint and sumac