Sautéed tomatoes (Galayet banadoura) from Falastin: A Cookbook (page 129) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snackbaby on November 25, 2023

    maybe the most underrated recipe in this book! absolutely fabulous sauce with surprising complexity. works as a dip, but also as a dreamy pasta sauce. peeling the tomatoes is worth it.

  • bernalgirl on October 30, 2022

    Don’t let the simple name fool you, this was fantastically simple and delicious alongside chicken shawarma and would be outstanding as part of a mezze array. I used peak season San Marzanos, but I think drained canned would work as well. These are silky and flavorful, good in a pita or scooped up with a bit of Alison Roman’s lebneh with charred scallions.

  • cbk15 on April 17, 2022

    A simple dish with major impact. It’s a fan favorite for tomato season gatherings!

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