Alayet Bandora (Savory Tomato and Garlic Jam)

Have you ever eaten something that is literally so good, you can’t physically stop yourself from eating more?

I mean, i certainly have. Many, many times. It’s a bit of a problem…. but anyways, I digress. This specific dish, Alayet Bandora is the OG, i-love-this-so-much-i-can’t-stop-eating-it. When i try to explain this dish to non-arabs, i usually say it’s a savory tomato and garlic jam. It sounds odd, but my God is it not odd at all. It’s jammy, caramelized garlic and cherry tomatoes slowly cooked down until they’re gooey and sweet and soft and are easily scooped up with pita bread. Literal perfection.

If you’re middle eastern, you know just how good Alayet Bandora is. It’s typically eaten for breakfast but honestly i’ve always been a rule breaker and let me tell you something, this is the perfect savory jam to pair with your next cheese/ charcuterie board. The sweet and savory tomatoes and garlic make the perfect match for all of that delicious, salty cheese.

Okay, i should stop explicitly describing this jam or else i will literally drown in my own saliva. I’ll leave you with the easiest instructions and ingredient list ever. Sahtain w hanna as we say in Arabic.

Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe

Total Time: 30 minutes

Yield: 2-4 adult servings

Ingredients:

1. 3 tbsp olive oil

2. 10 cloves garlic, thinly sliced

3. 2 1/2 lbs cherry tomatoes (6 large regular tomatoes, diced, if you prefer)

4. 1 tsp salt

5. pinch of red pepper flakes

Method:

1. Heat a large skillet on the stove over medium-high heat. Add your olive oil and allow to heat for 30 seconds before adding the sliced garlic. Sauté the garlic in the oil on medium-low heat for 1 minute but do not let the garlic burn.

2. Add the cherry tomatoes to the pan. Do not slice the tomatoes before adding them to the pan. The searing hot pan and oil will eventually pop the tomatoes open. Cover the pan and cook the tomatoes and garlic in the olive oil on medium-low heat for 25 minutes, opening the lid and stirring occasionally to prevent sticking and burning. You will know the Alayet Bandora is about to be done once the liquid has evaporated from the pan.

3. Once there is only a few minutes remaining in the cooking process, remove the lid and add the salt and red pepper flakes, stir and cover the lid allowing to cook for 1 more minute before removing from the heat.

4. Remove lid, season the fish generously with salt & black pepper. Cover the pan with the lid and let finish for 1 more minute under the heat.

5. Serve warm or cold with pita bread, toast, crusty bread or any carb of your choice, really :)