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| Alternative names | Resek, grated tomato, grated tomatoes, Israeli tomato sauce |
|---|---|
| Type | Condiment |
| Place of origin | Israel |
| Created by | Yemenite Jews[1][2] |
| Main ingredients | Freshtomatoes,kosher salt,black pepper; occasionallyolive oil,garlic,[3]parsley,cilantro,zhoug |
Resek agvaniyot, orresek (Hebrew:רסק עגבניות or רסק,lit. 'tomato puree'), is anIsraelicondiment made of gratedtomatoes that is traditionally served withmalawach,[3]jachnun,bourekas,kubaneh,[4] and other dishes. It is frequently paired withzhug, and is also commonly served as part of theIsraeli breakfast.[5][6][2][7][8][9]
Resek agvaniyot originated in theYemenite Jewish community several hundred years ago, following the introduction of tomatoes to their cuisine, and as part of their traditionalShabbat morning meals.[1]
Resek agvaniyot is a condiment made of salted, grated raw tomatoes. It is somewhat similar to asalsa or atomato 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 theYemenite Jews for centuries, who traditionally pair it withzhoug andhaminados (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 Israelseeking refuge after a series of pogroms, andtheir later expulsion from Yemen; it has since become a popular dish acrossIsraeli 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 andpita.[5][6][2][7][8][9]
Resek agvaniyot is typically prepared by blanching fresh, whole tomatoes in boiling water then transferring them to anice bath. The tomatoes are then peeled, and grated and seasoned with coarse/kosher salt.[10] Sometimesolive oil,zhug[11] or fresh herbs such asparsley, orcilantro are added as well[5][6]
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