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Fried Tomatoes with Garlic (Banadoora Maqliya ma' Thoom)

This recipe comes from Christina Al-Sudairy's web site, Middle Eastern Recipes.

The recipe originates in Palestine and Jordan and actually comes from 'From the Lands of Figs and Olives' by Habeeb Salloum and James Peters.

If you would like to visit the Middle Eastern Recipes web site <click here>

The spicy North African condiment called harissa is often mixed with olives or served with salads, couscous, or tagines - meat or poultry stews.


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.

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

To visit the Middle Eastern Recipes web site <click here>

© Habeeb Salloum and James Peters