- ¼ cup olive oil
- ¼ cup pine nuts
- 4 cloves garlic, sliced
- ½ kg tomatoes, finely chopped
- 2 green chillies, finely chopped
- 1 t salt
- Flatbread, for serving
Sauté the pine nuts in the oil until light brown. Set aside.
Sauté the garlic in the same oil until light brown. Add the tomatoes, chillies and salt.
Bring to a boil. Boil for 5 minutes, stirring. Reduce the heat and simmer for 15 minutes.
Garnish with the pine nuts and serve with flatbread.
Cook's note: The word "galayat" is the Arabic word for skillet, so the name of this dish can roughly be translated as "skillet of tomatoes". It's wonderfully adaptable and can be served for breakfast, lunch of dinner in various incarnations using meat, eggs, chicken or even canned tuna.
This recipe is courtesy of Petra Kitchen.