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Resek
Resek agvaniyot, or resek (), is an Israeli condiment made of grated tomatoes that is traditionally served with malawach, jachnun, bourekas, kubaneh, and other dishes. It frequently paired with zhug, and is also commonly served as part of the Israeli breakfast. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jachnun
Jachnun or Jahnun ( he, גַ'חְנוּן, , ) is a Yemenite Jewish pastry, originating from the Adeni Jews, and traditionally served on ''Shabbat'' morning. Yemenite Jewish immigrants have popularized the dish in Israel. Preparation Jahnun is prepared from dough which is rolled out thinly and brushed with (traditionally) ''Samneh'', which is clarified butter spiced with 'Hilbe' (fenugreek) and aged in a smoked vessel, traditionally using smoke from the wood of a specific tree, the tree (presumably ''Dodonaea viscosa'', ''sheth'' in Arabic), though regular clarified butter or shortening can be used. A little honey is sometimes added in addition, whereupon the dough is rolled up into rolls before cooking. It is traditionally cooked overnight on a 'Shabbat hotplate' at a very low temperature, starting the cooking process on the Friday (usually in the morning), to be taken out and eaten on Shabbat (Saturday) morning, as it is forbidden by Jewish custom to start cooking or turn ele ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jachnun Plate
Jachnun or Jahnun ( he, גַ'חְנוּן, , ) is a Yemenite Jewish pastry, originating from the Adeni Jews, and traditionally served on ''Shabbat'' morning. Yemenite Jewish immigrants have popularized the dish in Israel. Preparation Jahnun is prepared from dough which is rolled out thinly and brushed with (traditionally) ''Samneh'', which is clarified butter spiced with 'Hilbe' (fenugreek) and aged in a smoked vessel, traditionally using smoke from the wood of a specific tree, the tree (presumably ''Dodonaea viscosa'', ''sheth'' in Arabic), though regular clarified butter or shortening can be used. A little honey is sometimes added in addition, whereupon the dough is rolled up into rolls before cooking. It is traditionally cooked overnight on a 'Shabbat hotplate' at a very low temperature, starting the cooking process on the Friday (usually in the morning), to be taken out and eaten on Shabbat (Saturday) morning, as it is forbidden by Jewish custom to start cooking or turn ele ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bourekas
Bourekas or burekas ( he, בורקס) are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine. A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or brik pastry, depending on the origin of the baker. Etymology As knowledge of Ladino is lost among the younger generation of Sephardic Jews, Judeo-Spanish has become a "language of food". Food names have been described as "the last Judeo-Spanish remains" of the cultural memory of Ottoman-Sephardic heritage. The word ''boureka'' (or ''borekita'') is a Judeo-Spanish loanword from the Turkish ''börek''. Spanish does not have the front rounded Turkish ''ö'' sound, so the word becomes ''boreka''. As one Turkish food writer put it, "Ladino is the ''borekitas'' of the granmama". In Judeo-Spanish ''boreka'' original ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Society
The Israel, State of Israel had a population of approximately 9,506,100 inhabitants as of May 2022. Some 73.9% were Israeli Jews, Jews of all backgrounds (about 7,021,000 individuals), 21.1% were Arab citizens of Israel, Arab of any religion other than Judaism, Jewish (about 2,007,000 individuals), while the remaining 5% (about 478,000 individuals) were defined as "others", including people of Jewish ancestry deemed non-Jewish by religious law and persons of non-Jewish ancestry who are family members of Jewish immigrants (neither of which are registered at the Ministry of Interior (Israel), Ministry of Interior as Jews), Christianity, Christian non-Arabs, Mawali, Muslim non-Arabs and all other residents who have neither an ethnic nor religious classification. Israel's annual population growth rate stood at 2.0% in 2015, more than three times faster than the OECD average of around 0.6%. With an average of three children per woman, Israel also has the highest fertility rate in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Exodus Of Jews From Arab And Muslim Countries
The Jewish exodus from the Muslim world was the departure, flight, expulsion, evacuation and migration of around 900,000 Jews from Arab countries and Iran, mainly from 1948 to the early 1970s, though with one final exodus from Iran in 1979–80 following the Iranian Revolution. An estimated 650,000 of the departees settled in Israel. A number of small-scale Jewish migrations began in many Middle Eastern countries early in the 20th century with the only substantial aliyah (immigration to the area today known as Israel) coming from Yemen and Syria. Few Jews from Muslim countries immigrated during the period of Mandatory Palestine. Prior to the creation of Israel in 1948, approximately 800,000 Jews were living in lands that now make up the Arab world. Of these, just under two-thirds lived in French- and Italian-controlled North Africa, 15–20% in the Kingdom of Iraq, approximately 10% in the Kingdom of Egypt and approximately 7% in the Kingdom of Yemen. A further 200,000 lived i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of The Jews In Yemen
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 overwhelming majority of Yemen's Jewish population immigrated to Israel in Operation Magic Carpet. After several waves of persecution throughout Yemen, the vast majority of Yemenite Jews now live in Israel, while smaller communities live in the United States and elsewhere. Only a handful remain in Yemen. The few remaining Jews experience intense, and at times violent, anti-Semitism on a daily basis. Yemenite Jews have a unique religious tradition that distinguishes them from Ashkenazi Jews, Sephardi Jews, and other Jewish groups. They have been described as "the most Jewish of all Jews" and "the ones who have preserved the Hebrew language the best". Yemenite Jews fall within the " Mizrahi" (eastern) category of Jews, though they diffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haminados
Haminados, also known as chaminados, or braised eggs, is a traditional Sephardi Jewish cuisine, Sephardi Jewish dish, popular in Israeli cuisine, Israel, and commonly served as an ingredient or accompaniment to a number of dishes. Haminados are an important element of Israeli cuisine, and are commonly prepared on their own or as part of the Sephardi and Mizrahi Jewish cuisine, Mizrahi Jewish Shabbat stew chamin. Overview Haminados typically consists of whole eggs in the shell, which are placed on top of a hamin (a Shabbat stew) in the stewing pot. The eggs are braised over many hours, often overnight and turn brown in the course of all-night cooking. The brown eggs, called ''haminados'' (''güevos haminadavos'' in Judeo-Spanish, Ladino, ''huevos haminados'' in Spanish), are shelled before serving and placed on top of the other cooked ingredients. In the Tunisian version, the brown eggs are cooked separately in a metal pot on the all-night stove with water and tea leaves (similar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Puree
The tomato is the edible Berry (botany), 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 , from which the English word ''tomato'' derived. Its domestication and use as a Horticulture, cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. Whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salsa (sauce)
Salsa is a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature. Though the word ''salsa'' means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and- chili-based pico de gallo, as well as to salsa verde. chips and dip, Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself. History The use of salsa as a table dip was first popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. Tomato-based salsas later found competition from salsas made with fruit, corn, or black turtle bean, black beans. Since the 2000s sweet salsas combining fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, ''zhug'', and a crushed or grated tomato dip. Sometimes it is served with honey. History Malawach is made from the same dough as jachnun, a Yemenite Jewish Shabbat bread, and both originated as a variation of hojaldre, a Sephardic Jewish puff pastry, brought to Yemen by Jews expelled from Spain. Hojaldre later became ''"ajin"'', an enriched dough only made by the Yemenite Jews, and was not made by the non-Jewish Yemenis, according to Rabbi Gil Marks, a Jewish food historian Preparation Malawach was traditionally prepared at home by the women in the Yemenite Jewish community, and is made out of a laminated dough similar to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shabbat
Shabbat (, , or ; he, שַׁבָּת, Šabbāṯ, , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazim, is Judaism's day of rest on the seventh day of the week—i.e., Saturday. On this day, religious Jews remember the biblical stories describing the creation of the heaven and earth in six days and the redemption from slavery and The Exodus from Egypt, and look forward to a future Messianic Age. Since the Jewish religious calendar counts days from sunset to sunset, Shabbat begins in the evening of what on the civil calendar is Friday. Shabbat observance entails refraining from work activities, often with great rigor, and engaging in restful activities to honour the day. Judaism's traditional position is that the unbroken seventh-day Shabbat originated among the Jewish people, as their first and most sacred institution. Variations upon Shabbat are widespread in Judaism and, with adaptations, throughout the Abrahamic and many other religions. According to ''halakha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 overwhelming majority of Yemen's Jewish population immigrated to Israel in Operation Magic Carpet. After several waves of persecution throughout Yemen, the vast majority of Yemenite Jews now live in Israel, while smaller communities live in the United States and elsewhere. Only a handful remain in Yemen. The few remaining Jews experience intense, and at times violent, anti-Semitism on a daily basis. Yemenite Jews have a unique religious tradition that distinguishes them from Ashkenazi Jews, Sephardi Jews, and other Jewish groups. They have been described as "the most Jewish of all Jews" and "the ones who have preserved the Hebrew language the best". Yemenite Jews fall within the "Mizrahi" (eastern) category of Jews, though they differ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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