Resek agvaniyot, or resek (), is an Israeli

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

made of grated

tomatoes The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...

that is traditionally served with

malawach Malawach or Melawwaḥ, (; literally means "board-like bread"), is a flatbread that is traditional in Yemenite Jewish cuisine. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pas ...

, jachnun, bourekas,

kubaneh Kubaneh ( he, כֻּבַּאנֶה) is a traditional Yemenite Jewish bread that is popular in Israel. Kubaneh is traditionally baked overnight to be served for Shabbat morning accompanied by haminados (eggs that are baked in their shells along ...

, and other dishes. It frequently paired with

zhug Zhug ( he, סְחוּג, s'ḥug), sahawiq (Yemeni Arabic: ) or bisbas (Somali: ) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called ma'booj ( ar, معبوج}). Etymology The word ''s ...

, and is also commonly served as part of the

Israeli breakfast An Israeli breakfast is a style of breakfast that originated on the Israeli collective farm called a kibbutz, and is now served at most hotels in Israel and many restaurants. It is usually served buffet style, and consists of fruits, vegetables, ...

Origins

Resek agvaniyot originated in the

Yemenite Jewish Yemenite Jews or Yemeni Jews or Teimanim (from ''Yehudei Teman''; ar, اليهود اليمنيون) are those Jews who live, or once lived, in Yemen, and their descendants maintaining their customs. Between June 1949 and September 1950, the ...

community several hundred years ago, following the introduction of tomatoes to their cuisine, and as part of their traditional Shabbat morning meals.

Overview

Resek agvaniyot is a condiment made of salted, grated, fresh/raw tomatoes. It is somewhat similar to a salsa or a tomato puree, except it is never cooked and it always has a very fine, smooth consistency. Resek is a common condiment in Israel, and has been prepared by the

Yemenite Jews Yemenite Jews or Yemeni Jews or Teimanim (from ''Yehudei Teman''; ar, اليهود اليمنيون) are those Jews who live, or once lived, in Yemen, and their descendants maintaining their customs. Between June 1949 and September 1950, the ...

for centuries, who traditionally pair it with zhoug and haminados (slow cooked eggs) and serve it with

, and jachnun as part of their Shabbat morning breakfast. With the arrival of Yemenite Jews to Israel seeking refuge after a series of pogroms, and their later expulsion from Yemen; it has since become a popular dish across Israeli society. Resek is commonly paired with a number of other dishes in both Yemenite Jewish, and non-Yemenite dining establishments across the nation such as bourekas,

challah Challah (, he, חַלָּה or ; plural: or ) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable ...

falafel Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served in ...

and

pita Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...

Preparation

Resek agvaniyot is typically prepared by blanching fresh, whole tomatoes in boiling water then transferring them to an ice bath. The tomatoes are then peeled, and grated and seasoned with coarse/ kosher salt. Sometimes

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: ...

or fresh herbs such as

parsley Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

, or

cilantro Coriander (;

are added as well

References

{{Cuisine of Israel Israeli cuisine Jewish cuisine Mizrahi Jewish cuisine Condiments Tomato dishes Sauces

Origins

Overview

Preparation

See also

References