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Qallayet Bandora


Meals in the field are one of the favorite memories of any Palestinian. Farmers Lunch with tomatoes, hot pepper, garlic and olive oil cooked over a fire and eaten with bread, is made with food readily available in any farmer's field. Here is a dinner version. All portions are approximate, use what you have!



  • 8 small red tomatoes, cut in half
  • 1 garlic head
  • 1 pound lamb cut in cubes, then sliced in 1/4” pieces
  • 1 green or yellow pepper 
  • 2 onions, sliced
  • 2 jalapeños, sliced thin 
  • Canaan olive oil
  • Salt and pepper & your favorite meat spice


  • Use three separate frying pans so all ingredients cook and don't stew. Don't turn (especially meat) until almost done.
  • Cook all fry pans on high heat at same time, with some of Canaan's organic extra virgin olive oil.
  • Frying pan 1: Add your favorite meat spice, salt & pepper to lamb. Fry with a thin layer of olive oil. Do not stir until almost cooked, then stir once.
  • Frying pan 2: Add green and/or yellow pepper, onions, jalapeños and half the garlic together, fry with 3 tablespoons olive oil.
  • Frying pan 3: Place tomatoes, single layer, skin side down, and other half of the garlic. Flip when more than halfway cooked, then flip and add the other two skillets to it.
  • Mix and serve with rice or bread for dipping.