resek agvaniyot
{{short description|Israeli tomato condiment}}
{{Italics title}}
{{Infobox food
| name = Resek agvaniyot
| image = Jachnun, grated tomato, skhug and a boiled egg.jpg
| image_size = 300 px
| caption = Resek agvaniyot (as seen in the upper left), as served with jachnun, zkhug, and a hardboiled egg
| alternate_name = Resek, grated tomato, grated tomatoes, Israeli tomato sauce
| country = Israel
| region =
| creator = Yemenite Jews{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}{{cite book |last1=Solomonov |first1=Michael |title=Israeli Soul |publisher=HMH}}
| course =
| type = Condiment
| served =
| main_ingredient = Fresh tomatoes, kosher salt, black pepper, !occasionally olive oil, garlic,{{cite web |title=FRESH MEDITERRANEAN TOMATO SAUCE |url=https://www.pranasnacks.com/us/recipes/fresh-mediterranean-tomato-sauce |website=PRANA |access-date=5 January 2020}} parsley, cilantro, zhoug
| variations =
| calories =
| other =
}}
Resek agvaniyot, or resek ({{Langx|he|רסק עגבניות or רסק|lit=tomato puree}}), is an Israeli condiment made of grated tomatoes that is traditionally served with malawach, jachnun, bourekas, kubaneh,{{cite web |title=Yemenite Jewish Kubaneh Bread with Grated Tomato Dip |url=https://www.myjewishlearning.com/the-nosher/yemenite-kubaneh-bread-with-grated-tomato-dip/ |website=My Jewish Learning |access-date=5 January 2020}} and other dishes. It is frequently paired with zhug, and is also commonly served as part of the Israeli breakfast.{{cite news |last1=Sussman |first1=Adeena |title=Recipe: Resek Agvaniyot (Tomato Purée) |url=https://www.wsj.com/amp/articles/recipe-resek-agvaniyot-tomato-puree-1481646529 |access-date=5 January 2020 |agency=The Wall Street Journal}}{{cite book |last1=Sussman |first1=Adeena |title=Sababa}}{{cite book |last1=Scheft |first1=Uri |title=Breaking Breads |publisher=Artisan}}{{cite book |last1=Admony |first1=Einat |title=Shuk}}{{cite news |last1=Guttman |first1=Vered |title=Modern Manna Recipe / Jachnoon With Yemenite Tomato Salsa |url=https://www.haaretz.com/amp/israel-news/culture/1.5179997 |access-date=5 January 2020 |agency=Ha’aretz}}
Origins
Resek agvaniyot originated in the Yemenite Jewish 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 for centuries, who traditionally pair it with zhoug and haminados (slow cooked eggs) and serve it with kubaneh, malawach, 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, falafel and pita.
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.{{cite web |title=Grated tomatoes (resek) recipe |url=https://www.eatyourbooks.com/library/recipes/2181584/grated-tomatoes-resek |website=Eat Your Books |access-date=5 January 2020}} Sometimes olive oil, zhug{{cite web |title=How to make jachnun, a Yemenite-Israeli experience |url=https://www.fromthegrapevine.com/israeli-kitchen/recipes/how-make-jachnun-yemenite-israeli-experience |website=From The Grapevine |date=4 December 2019 |access-date=5 January 2020}} or fresh herbs such as parsley, or cilantro are added as well