Resek agvaniyot
zhoug |
Resek agvaniyot, or resek (
tomatoes that is traditionally served with malawach,[3] jachnun, bourekas, kubaneh,[4] and other dishes. It is frequently paired with zhug, and is also commonly served as part of the Israeli breakfast.[5][6][2][7][8][9]
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.[1]
Overview
Resek agvaniyot is a condiment made of salted, grated, fresh/raw tomatoes. It is somewhat similar to a
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.[5][6][2][7][8][9]
Preparation
Resek agvaniyot is typically prepared by blanching fresh, whole tomatoes in boiling water then transferring them to an
See also
References
- ^ a b Marks, Rabbi Gil. The Encyclopedia of Jewish Food.
- ^ a b c Solomonov, Michael. Israeli Soul. HMH.
- ^ a b "FRESH MEDITERRANEAN TOMATO SAUCE". PRANA. Retrieved 5 January 2020.
- ^ "Yemenite Jewish Kubaneh Bread with Grated Tomato Dip". My Jewish Learning. Retrieved 5 January 2020.
- ^ a b c Sussman, Adeena. "Recipe: Resek Agvaniyot (Tomato Purée)". The Wall Street Journal. Retrieved 5 January 2020.
- ^ a b c Sussman, Adeena. Sababa.
- ^ a b Scheft, Uri. Breaking Breads. Artisan.
- ^ a b Admony, Einat. Shuk.
- ^ a b Guttman, Vered. "Modern Manna Recipe / Jachnoon With Yemenite Tomato Salsa". Ha’aretz. Retrieved 5 January 2020.
- ^ "Grated tomatoes (resek) recipe". Eat Your Books. Retrieved 5 January 2020.
- ^ "How to make jachnun, a Yemenite-Israeli experience". From The Grapevine. 4 December 2019. Retrieved 5 January 2020.