It is popular across the Levant, but especially in Jordan and Palestine on account of its easy preparation and healthy ingredients.

To make the dish, the olive oil is heated in a large frying pan.

When served in a restaurant or at a formal event, it is often garnished with toasted pine nuts.

[6] The hot climate in these regions of the Jordan Valley is ideal for growing tomatoes.

[6][7] Because it is an easy one-pot meal, qalayet bandora is often eaten while camping or backpacking.