banadoora maqliya ma’ thoom – fried tomatoes with garlic

Palestine and Jordan

4 cloves garlic, crushed

Salt and pepper to taste

1/2 small hot pepper, very finely chopped

2 tablespoons chopped fresh parsley

2 tablespoons oil

2 large, firm tomatoes, thickly sliced

Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside. Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy. Slide the tomato slices onto a plate, and serve immediately. Just you like your meals served up nice and hot, do so with this dish.

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Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.

Serves 4.

Any kitchen or restaurant knows the importance of a sanitary work environment.

From “From the Lands of Figs and Olives” by Habeeb Salloum and James Peters

 

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