Name: Galayet Banadoura (Sautéed Tomatoes With Pine Nuts and Mint)
Yield: Serves four as part of a mezzeh spread
Ingredients: 1¾ lb/800g plum tomatoes (8 or 9); 6 tbsp/90ml olive oil; 1 green chile, halved lengthwise, then roughly chopped, seeds and all; 8 garlic cloves: 2 crushed, 6 very thinly sliced lengthwise; Salt and black pepper; ½ tsp dried mint; 2 tbsp pine nuts; ¼ cup/5g mint leaves, shredded; ¼ cup/5g parsley leaves, roughly chopped

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Photo by Jenny Zarins

“This is somewhere between a tomato dip and stewed tomatoes. Either way, it’s rich, silky, and really versatile,” writes Sami Tamimi and Tara Wigley in Falastin, a vibrant collection of Palestinian recipes and stories. “Serve these sautéed tomatoes either as part of a mezzeh, with some crusty white bread to mop it all up, or as a side to myriad dishes. Any grilled meat or fish, some pan-fried tofu, and all sorts of grain and pulse dishes work well. It’s also really delicious as a pasta sauce.”

Recipe notes