Salads are firmly entrenched in every person’s menu. Today it is difficult to imagine a festive feast without the traditional Olivier, delicate Mimosa or the beloved Shuba. Among the abundance of appetizers, Jewish salad is also deservedly popular. The dish is famous for its versatility: it can be spread on bread, eaten on its own, used as a filling for tartlets, or stuffed into pita bread, tomatoes and crab sticks.

Spicy tenderness

Jewish salad has been known for many years. Even many years later, in the age of exquisite and sometimes luxurious dishes, this savory snack does not lose its popularity. This is not at all surprising, because an inexpensive salad can be prepared in a matter of minutes, looks great, and has a delicate and at the same time piquant taste.

The variety of serving options for Jewish salad makes it in demand at every celebration. Crispy croutons with melted cheese and garlic, soft lavash stuffed with a spicy snack, airy tartlets with creamy filling and many other dishes delight the eye and give true pleasure to all gourmets.

The main component on which the taste of the finished salad will depend is the most common processed cheese. When purchasing a product, you should pay attention to its quality. For snacks, you must use only real processed cheese; substitutes will only spoil the taste of the food. The surrogate has a denser structure and a rich white color, while the natural ingredient is yellowish and soft to the touch.

From the many types of processed cheese, you should choose harder varieties: Druzhba, Russian and Dutch. They are easier to chop and stick less to kitchen utensils. If the cheese is too soft, it must be placed in the freezer for 30-40 minutes and then processed immediately.

Another main ingredient is garlic, thanks to which the salad has a bright and piquant taste. The amount of product can be varied at your discretion: the more it is, the spicier the snack will be.

Modern chefs offer to diversify the taste of traditional Jewish salad with carrots, hard cheese, chicken, mushrooms and fresh herbs. With such additives the dish turns out more elegant and interesting.

The classic dressing for this dish is mayonnaise. For ideal taste and appearance, it is recommended to use sauce with the highest percentage of fat content.

Having prepared all the ingredients, you can start preparing the Jewish salad. The recipe for a classic snack and its modern analogues will help you cope with this task in a matter of minutes.

Space - classic option

It is said that this type of snack was first prepared in Israel. It’s unlikely that this is actually true, but it’s still worth preparing a Jewish salad with melted cheese and eggs. A spicy snack that literally melts in your mouth, suitable for spreading on sandwiches, as an additional dish for lunch, and as a holiday treat.

Ingredients:

• 4 processed cheese;
• 4 boiled chicken eggs;
• 2 cloves of garlic;
• mayonnaise.

Preparation:

1. Remove processed cheese from packaging and grate on the coarsest grater.
2. Peel the eggs, rinse and chop like cheese.
3. Peel the garlic, wash the cloves, dry them and pass through a press.
4. Combine all ingredients in a deep bowl, season with mayonnaise and mix thoroughly.

Decoration tip: take large bell peppers of different colors and carefully remove the seeds from them, trying not to damage the shape of the vegetable - it should remain intact. Fill the resulting holes with the prepared salad, compacting it well. Place the stuffed peppers in the refrigerator for several hours. Using a large sharp knife, cut the vegetables into circles, about 1 cm thick. Place on a large plate, garnish with fresh herbs and serve.

Jewish salad with carrots

To make the salad not only tasty, but also elegant, you should use the recipe for a Jewish appetizer of cheese with garlic and carrots. The beautiful marble shade of the dish will decorate any feast. A delicate, barely sweet taste with a piquant hint of garlic will delight all loved ones.

Products:

Process:

1. Wash the carrots well, place in a saucepan and cover with cold water. Place over medium heat, bring to a boil, then reduce the flame. Cook for about 30-40 minutes until fully cooked. Cool.
2. Grind the peeled eggs on a medium grater.
3. Remove the packaging from the processed cheese curds and then grate them using a large grater.
4. Peel and chop the garlic using a fine grater.
5. Peel the cooled carrots and chop on the finest grater. For a more distinct taste of the vegetable, you can use a medium-sized kitchen appliance.
6. Place all prepared products into a deep container. Add mayonnaise, salt and pepper to taste. To stir thoroughly.

Decoration tip: The beautiful carrot appetizer can be used to fill tartlets, spread croutons, toast and waffle crusts. The latter must be greased with salad, laying out the dish in the form of a cake. Place in the refrigerator for 4-5 hours so that the food is well soaked.

Original appetizer with champignons

If you want something refined and original, the mushroom Jewish appetizer will come to the rescue. The recipe with champignons requires a little more preparation time, but it will more than pay off with the luxurious taste of the dish. If you use wild mushrooms, the salad will turn out truly royal!

Ingredients:

Preparation:

Decoration tip: Cut medium tomatoes in half and scoop out the pulp. Fill the remaining “cups” with mushroom salad. Garnish with a sprig of parsley and a slice of champignon.​

Gourmet Three Cheese Salad

A very appetizing and unusual salad of three types of cheese. The processed product gives tenderness, the sausage product gives an original smoked taste, and the Adyghe product adds sophistication. The highlight of the appetizer is the interesting spicy dressing.

Products:

• 300 grams of sausage cheese;
• 100 grams of Adyghe cheese;
• 100 grams of processed cheese;
• 4 cloves of garlic;
• 200 grams of mayonnaise;
• 2 teaspoons Caucasian adjika;
• dried dill and parsley.

Products:

Decoration tip: form the resulting snack into balls the size of a walnut. To prevent the mixture from sticking to your hands, you can moisten them a little with water. Grate the hard cheese on a medium grater and roll the balls in it on all sides.

Jewish snack with hard cheese

Processed and hard cheeses harmonize perfectly with each other. And if you diversify this combination with fresh herbs and aromatic garlic, the result will be simply delicious. The hard cheese for such a salad should be quite salty, then the ideal result and rich taste will be achieved.

Ingredients:

• 200 grams of hard cheese;
• 3 processed cheese;
• 2 boiled eggs;
• 3-4 cloves of garlic;
• a bunch of fresh dill;
• mayonnaise.

Preparation:

Decoration tip: carefully unwrap the crab stick and brush the entire inner surface with lettuce. Wrap it back and divide into 2-3 parts. Decorate the top of the crab stumps with a sprig of dill.

Chicken option

This appetizer will be appreciated by all meat lovers. The most tender chicken breast combined with melted cheese and garlic will give you an unforgettable pleasure from eating. To make the taste of the dish more original, you can use smoked poultry.

Products:

Process:

1. Wash the chicken breast, place in a small saucepan and cover with water. Place on the stove and bring to a boil. Skim off any foam that has formed. Add salt, a few bay leaves and 2-3 peas of allspice. Turn the heat to moderate and cook for 25-30 minutes until the meat is completely cooked. Remove and cool. Cut into small cubes.
2. Remove the cheese from the package and chop into small pieces.
3. Finely chop the peeled eggs.
4. Peel the garlic and grate it.
5. Place all ingredients in a blender bowl and turn on medium speed until smooth.
6. Wash and dry the parsley. Finely chop.
7. Place the cheese-meat mixture in a deep plate. Add fresh herbs and mayonnaise. Mix well.

Decoration tip: spread the entire surface of the thin pita bread with the resulting snack. Roll into a tight roll and place in the refrigerator for several hours. You can add thinly sliced ​​cucumber (fresh or pickled), evenly distributing it over the entire greased surface of the pita bread.

Little tricks

Making a Jewish salad with cheese and garlic is not difficult. The snack does not require expensive products or a special approach to preparation. To ensure your salad always looks great and tastes amazing, just follow a few simple rules:

Even the most ordinary and familiar salad will sparkle with new flavors if you experiment a little with its ingredients. And if you serve the dish correctly, it will probably have no equal. Have fun fantasizing and bon appetit!

Attention, TODAY only!

For many years, the Jewish appetizer was an indispensable part of the Soviet holiday table. In those early years, processed cheese was sold in every store. It was of excellent quality and cost 7 kopecks.
Now this snack is almost forgotten and I think that’s unfair. It is very tasty, bright, inexpensive and quick to make.

It is impossible to spoil a Jewish snack. In any case, it is difficult to imagine such a situation, because its recipe is not just easy - it is primitive. However, the taste of the salad is very, very good, and only people who cannot tolerate garlic may not like it.

European snack with cilantro

Ingredients:

• cheese (from neutral to “bright”) - 80-100 g;
• eggs (hard-boiled) - 2-3 pcs.;
• dill - 2-3 sprigs;
• mayonnaise (homemade/store-bought) - 2-3 tbsp. l.;
• garlic - 1-2 cloves;
• salt pepper.

Cooking method:

1. The basic dressing for this cold appetizer consists of thick mayonnaise of the desired fat content, as well as (crushed) garlic cloves passed through a press, finely chopped herbs and your favorite ground spices. Choose the dosage of garlic and/or ground black pepper yourself, remembering that the future pate-like mass should still be spicy. The best greens are juicy dill without hard stems/fibers.
2. In a work bowl, place three medium-sized pieces of pre-boiled, peeled and cooled eggs. In addition, the whites are finely chopped into cubes, and the yolks are simply mashed into crumbs with a fork.
3. Next we rub the block of cheese with the same “caliber”. Our version uses young cheese with a delicate, even neutral trail.
4. After slightly fluffing the crushed products, add the dressing sauce and stir thoroughly with a spoon one last time - completely combining the components into a viscous, thick substance.
5. Serve the cheese appetizer with garlic and egg immediately, with fresh or toasted bread.

Ingredients:

• 200 grams of processed cheese (such as “Orbita”, “Druzhba”, “City”);
• 50 grams of fresh carrots;
• several cloves of garlic;
• a little black pepper;
• salt as desired;
• mayonnaise.

Cooking method:

1. On a fine grater, grate the cheese, then the garlic, and then the carrots. This makes it more convenient - the carrots wipe off the remaining cheese from the grater, and then the grater is easier to wash.
2. Add freshly ground black pepper and mayonnaise and stir. Try it, maybe you need to add a little salt. It depends on the taste and the saltiness of the cheese and mayonnaise.
3. That's it, our Jewish appetizer is ready! You can serve it to the table! It whets the appetite perfectly and is very healthy. The only thing is that you need to choose good quality cheese.
4. Sometimes it can be terrible and smells like cat food :) It’s better not to put this in, but to give it to Murka, if she has one.

Jewish appetizer of cheese and garlic

An option for a budget Jewish snack if you prepare it from processed cheese. This mass can be used as a spread for sandwiches, filling for vegetables, tartlets and any other flour products. Here is an appetizer option based on cucumbers and tomatoes.

Ingredients:

• 2 eggs;
• 2 processed cheese;
• 50 g mayonnaise or sour cream;
• 2 cloves of garlic;
• 0.5 bunch of dill;
• large cucumber;
• dense tomato.

Preparation:

1. Chicken eggs need to be hard-boiled, cooled, finely chopped or using a grater.
2. You can use regular cheeses or with different flavorings. Free them from the foil and grate.
3. Peel the garlic cloves and chop them either on a grater or in another way.
4. Chop the dill, add to the total mixture, season with mayonnaise and taste. If necessary, add salt, you can sprinkle a little pepper.
5. Cut the cucumber into 0.5 centimeter circles. Also chop the tomato. Place on a plate in one layer.
6. Make small balls from the cheese mass, place each on a piece of vegetable. Serve the Jewish appetizer to the table immediately, before the vegetables release their juice.
7. The cheese mass can be stored in the refrigerator for up to two days.

Jewish herring appetizer “Forshmak”

The famous forshmak was invented by the Jews. To prepare the dish you need to use fatty herring. If the fish is over-salted, then place the fillet in milk or cooled black tea in advance; it also perfectly removes excess salt.

Ingredients:

• one herring;
• shallots 1 pc.;
• big green apple;
• one boiled egg;
• 70 g butter;
• 1 tbsp. l. lemon juice;
• pepper, salt;
• a piece of ginger root (4-5 grams).

Preparation:

1. The herring must be peeled, gutted, and filleted. We select all the seeds as cleanly as possible so that they do not end up in the mincemeat. Cut the fillet into pieces.
2. Peeling a large green apple. You can also use red varieties, but only sour ones. If the apple is small, then take two pieces. Cut the pulp into pieces, avoiding the cores with seeds.
3. Sprinkle the apple with lemon juice so that it does not darken and spoil the color of the mincemeat.
4. Place the herring and apples in a blender or food processor, add a piece of ginger, and add a boiled egg.
5. Peel the onion, cut into pieces and add to the total mass.
6. Beat all the ingredients until the consistency of a homogeneous puree.
7. Add softened but not melted butter and beat again.
8. If it is not possible to use a blender, then pass the herring with the rest of the ingredients through a meat grinder several times.
9. For taste, add spices and stir.
10. Forshmak can be placed on a plate and decorated with herbs. Or immediately spread it on pieces of bread, fill tartlets, and use it for sandwiches.

Jewish carrot snack

A version of a very simple salad that can be placed directly on the table or used to prepare various other dishes, wrapped in pita bread, crab sticks, or filled into tartlets. We take any processed cheese, but you can also cook with hard varieties.

Ingredients:

• 100 g processed cheese;
• 150 g fresh carrots;
• 2 eggs;
• 2 cloves of garlic;
• 80 g mayonnaise;
• salt, herbs;
• 1 tbsp. l. walnuts.

Preparation:

1. Peel fresh carrots. We choose a juicy and bright root vegetable. Grate on a medium or fine grater, but do not do it coarsely.
2. Boil, peel a couple of eggs, then grate into a bowl with the carrots.
3. Peel the garlic and chop it too.
4. Add processed cheese, grated or simply chopped finely. If the product is soft, then lay it out like this or mix it with mayonnaise.
5. Place the nuts in a frying pan and fry a little. Just a minute, cool and chop finely. But you can cook without them. It will also turn out delicious.
6. Season the appetizer with mayonnaise, pepper and salt, and add herbs.
7. Carefully rub the mixture with a spoon so that the cheese is evenly distributed and ready! We use it for any purpose and for different dishes or serve it as a salad.

Jewish appetizer “Hatzilim” made from eggplants

A variant of a Jewish snack made from young eggplants. It is advisable that they do not contain hard and large seeds, in this case it will turn out much tastier.

Ingredients:

• 4-5 eggplants;
• 100 g of homemade or simply high-quality mayonnaise;
• 4 cloves of garlic;
• 100 g onion;
• salt, pepper, olive oil;
• 0.3 lemons;
• greens optional.

Preparation:

1. Wash the eggplants, cut off the ends and tails on both sides, then cut each vegetable lengthwise into two parts.
2. Place on a baking sheet, skin side down, put in the oven and bake until soft at 200 degrees.
3. Sometimes eggplants are topped with oil.
4. In fact, it is useless and even harmful. The vegetable actively absorbs fat like a sponge. It doesn’t become tastier, but the calorie content increases. You can bake without oil.
5. In the meantime, you can cook the onions. Cut it into cubes and fry in olive oil until soft.
6. Peel the garlic, chop it, add it to the onion and cook together for a couple of minutes.
7. We take out the ready-made eggplants. Let cool and carefully remove the skin, which should come off easily.
8. Place the baked vegetable pulp into a blender cup.
9. Add onion and garlic fried in oil to the eggplant.
10. Squeeze out the lemon juice, a third of it is enough. Salt. Pepper, you can add a piece of ginger.
11. Add mayonnaise. The better the sauce, the tastier the appetizer will be. If you want to reduce calories, you can use sour cream.
12. Beat the mixture with a blender. Until it turns into a homogeneous puree.
13. Place the appetizer on bread, lettuce leaves or vegetables, and decorate with fresh herbs.

Jewish appetizer with crab sticks

A version of an economical Jewish snack with seafood flavor. In fact, the main ingredient is crab sticks. You can add finely chopped bell pepper or tomato pulp without liquid and seeds; there are such recipes too.

Ingredients:

• 200 g sticks;
• 150 g soft cheese;
• 90 g sour cream or mayonnaise;
• 0.3 bunches of dill;
• 3 cloves of garlic;
• 3 eggs;
• salt, herbs as desired.

Preparation:

1. Immediately put the eggs on the stove, add cold water, and boil. This is the longest stage in preparing a snack; the rest is done very quickly.
2. Peel the crab sticks from cellophane, grate finely, no need to defrost.
3. Then grate the garlic, boiled eggs, add salt, pepper, and stir the dry mass.
4. Chop the dill and add it to the appetizer.
5. Combine soft cheese with sour cream. Or we use mayonnaise for dressing.
6. Transfer the sauce to the main mixture with crab sticks, stir until smooth and ready!

There are several options for serving this dish: in a general form, from which the snack is eaten using crackers or Jewish bread, as well as a more modern option - serving it in tartlets. It will not be very possible to diversify the taste of the finished dish, except that you can choose processed cheese with different additions (for example, with mushrooms, with ham, with herbs, etc.).

Ingredients:

• Egg - 2 pieces
• Processed cheese - 100 grams
• Butter - 1 tbsp. spoon
• Mayonnaise - 2 tbsp. spoons
• Salt - To taste

Cooking method:

1. I place the processed cheese in the freezer for 15-20 minutes, at the same time I boil the chicken eggs, then cool them under cold water and peel them.
2. I grate the frozen processed cheese on a coarse grater.
3. I also chop boiled chicken eggs on a coarse grater and add them to the cheese.
4. I add 2 tablespoons of mayonnaise and 1 tablespoon of melted butter.
5. Mix the mixture thoroughly and knead it with a fork until it reaches a homogeneous consistency.
6. I was preparing an appetizer for the arrival of relatives, there was little time, so I just put the whole mass into a bowl and served it to the table.

Jewish appetizer for any table

Ingredients:

• hard cheese 200 g
• boiled chicken eggs 2 pcs.
• mayonnaise 2 tbsp.
• garlic 2 cloves

Cooking method:

1. Prepare ingredients for making Jewish salad with cheese. To make the eggs in the salad have a more delicate taste, I put them in a saucepan with cold water, bring to a boil over the fire and cook for exactly seven minutes. The yolk turns out very tender and juicy. Then I drain the hot water and, as usual, cool it in cold water so that the shell is easy to peel.
2. Then grate the cheese on a fine grater. By the way, it is better to use hard cheese, preferably cheddar, or you can use another one to suit your taste. By the way, many people prefer to use processed cheese to prepare this dish. Now grate the cooled and peeled eggs on a fine grater, add to the cheese and mix
3. Now add the garlic passed through the garlic press, as well as mayonnaise, to the egg-cheese mixture. By the way, it’s better to add homemade mayonnaise to make it tastier. Season the prepared mixture with salt to taste and serve immediately.
4. By the way, you can add chopped dill or other greens to the Jewish salad with cheese to suit your taste. By the way, experiment by adding slightly grated raw carrots to the salad: it will turn out brighter and juicier. My friends love this cheese salad with bread crumbs. I sometimes add finely chopped pickles or green peas to it. Share your method for preparing this delicious cheese snack.

Quick European snack

Ingredients:

• 150 grams of hard cheese;
• 100 grams of processed cheese;
• two chicken eggs;
• 2 medium carrots;
• 5 cloves of garlic;
• 50-70 grams of mayonnaise;
• parsley sprigs - for decoration;
• salt - to taste.

Cooking method:

1. In advance (you can do it in the evening) boil fresh chicken eggs in salted water. Also cook the carrots until tender in advance.
2. Grate hard cheese on a fine grater.
3. Cool the processed cheese in the freezer and grate it on a fine grater.
4. Grate the cooled and peeled chicken eggs on a coarse grater.
5. Grate the cooled boiled carrots on a fine grater.
6. In a deep bowl, mix hard and processed cheese, add eggs, garlic passed through a press
7. Advice. I like a spicier snack, so I took 5 large cloves. You can adjust its amount to your own taste.
8. Salt everything to taste and add mayonnaise. Be careful with salt: cheese and mayonnaise are already salty.
9. Mix the whole mass thoroughly until smooth.
10. We take about one tablespoon of the mixture and form our tangerines with our hands: round balls with a small depression in the middle (like real fruits).
11. We send our preparations to the freezer for 15 minutes.
12. With hands dipped in water or vegetable oil, take the carrots, make a flat cake and wrap the pieces from the freezer in it. If there are not enough carrots, add them.
13. Instead of leaves, insert parsley sprigs into the recess.

European appetizer with cheese and garlic

Ingredients:

• Cheese - 200 Grams
• Lavash - 1 piece
• Garlic - 1-3 cloves
• Greens - To taste
• Cucumber - 1 piece (optional)

Cooking method:

European appetizer with garlic

Ingredients:

• Cheese - 200 Grams
• Lavash - 1 piece
• Garlic - 1-3 cloves
• Greens - To taste
• Cucumber - 1 piece (optional)

Cooking method:

1. Wash and dry fresh herbs. Chop the parsley and dill with a knife.
2. Also wash, dry and chop the green onions. In the recipe for making pita bread with cheese and garlic, you can also use basil, cilantro and other herbs to taste, which are in the refrigerator.
3. Peel the garlic and cut into small cubes (you can put it through a press). Combine cheese, herbs and garlic in a salad bowl. To stir thoroughly. You can also use mayonnaise in this appetizer, but you can do without it if you thoroughly mix the filling. To make the mass more homogeneous, you can add a little sour cream, for example.
4. Unfold the pita bread on the work surface and lay out the filling. Gently distribute it throughout the pita bread, trying not to tear it. To make pita bread with cheese and garlic at home more fresh, you can add a little chopped cucumber.
5. Roll up and wrap in foil. This will allow it to take the desired shape. Now you can put it in the refrigerator for 2-3. It is quite possible to leave it overnight. Before serving, carefully unroll the roll and cut into portions. That's the whole simple recipe for pita bread with cheese and garlic, which is definitely worth repeating.

European snack with tomato

Ingredients:

• tomatoes 2-3 pcs
• processed cheese (Druzhba type) 200 g
• mayonnaise 1-2 tbsp.
• garlic 1-2 cloves
• parsley 1-2 sprigs
• sugar to taste

Cooking method:

1. Place the processed cheese in the freezer for 20-30 minutes (they will be easier to grate).
   Grate the frozen cheeses.
2. Wash the greens, dry and finely chop.
3. Peel the garlic and pass through a garlic squeezer. Add herbs, garlic and mayonnaise to the processed cheese.
4. Season the cheese mixture with freshly ground pepper, to taste, and mix well (no need to add salt).
5. Wash the tomatoes, dry and cut into circles
6. Place the tomatoes on a plate, add a little salt and lightly sprinkle with sugar.
7. Place a mound of cheese filling on each tomato slice and garnish with a parsley leaf.
8. Cover the dish with the appetizer with cling film, put it in the refrigerator and cool for 30-40 minutes before serving.

Classic European snack

Ingredients:

• Processed cheese - 2 pcs.
• Chicken egg - 2 pcs.
• Garlic - 2 cloves
• Mayonnaise - 1-1.5 tbsp.
• Salt - to taste
• Ground black pepper - to taste

Cooking method:

1. Who doesn't love a snack made from processed cheese, eggs and garlic, admit it? We love it, so we cook it often. Read more:
2. We call this appetizer Jewish, probably because the ingredients, although simple, taste great in the pate appetizer (and not because it is a dish from Jewish cuisine).
3. The correct quantitative ratio of cheese curds to eggs and garlic guarantees that the snack will be as it should be.
4. So, in order to prepare a Jewish appetizer of processed cheese with garlic and egg, prepare processed cheese, hard-boiled chicken eggs (already cold), garlic, mayonnaise, salt and ground pepper.
5. Grate the processed cheese into a bowl (fine grater).
6. Peel the eggs, grate (finely), add to the cheesecakes.
7. Peel the garlic, squeeze through a press directly into a bowl with cheese and eggs.
8. Season the cheese-egg mixture with mayonnaise, salt and pepper to taste. Stir.
9. Well, that's all - the Jewish appetizer is ready to serve! You can serve it on sandwiches, in tartlets or in a small salad bowl.

The Jewish appetizer is easy to prepare and has a pleasant taste. Its undoubted advantage is the low cost of the ingredients, which makes the dish quite affordable.

Jewish appetizer made of cheese and garlic is ideal for decorating the holiday table. It can be used to fill tartlets, create sandwiches or form canapés.

Required Products:

• 2 processed cheese;
• 2 large chicken eggs;
• 2 cloves of garlic (for those who like it spicy, you can add more);
• mayonnaise;
• salt for boiling eggs.

Step by step recipe:

1. Fill a saucepan with water, add salt, and place the eggs in it. Place the container on the fire, bring to a boil and cook for 7 minutes.
2. Place the finished eggs in a container with cold water. Clean and grate on a fine grater.
3. Place the processed cheese in the freezer for 15 minutes, then grate it. It is easier to work with a chilled product.
4. Mix cheese with eggs and add chopped garlic to them.
5. Add mayonnaise to the cheese mixture and mix. The amount of dressing depends on how the snack will be served. For canapés and tartlets, a smaller amount of mayonnaise is needed than for serving in a salad bowl.

To diversify the classic recipe, you can add fresh herbs to the cheese appetizer.

“Forshmak” from herring

An appetizer of chopped herring is easy to prepare, but despite this, it does not occupy the last place on the holiday table.

Ingredients:

• large lightly salted herring with high fat content;
• onion head;
• green apple with pronounced sourness;
• 2 large chicken eggs;
• 100 g butter.

Preparation:

1. We clean the herring from the entrails, head, fins and skin. We make a cut along the back along the entire length of the fish and take out the ridge through it. We try to act carefully in order to remove large rib bones along with the spine. Small seeds do not need to be removed, as they will not be felt after chopping.
2. We cut the cleaned fish fillet into pieces that are convenient for placing in a meat grinder.
3. Boil the eggs, separate the white from the yolk and chop. The white will be used as a snack, and the yolk will be used as decoration.
4. We pass fish, butter, peeled and seeded apples, and onions through a meat grinder.
5. Add eggs to the resulting mass.

Mix the appetizer until a homogeneous consistency is obtained and place in a salad bowl. You should not add salt, as the fish will give the dish the necessary salty taste. You can crumble chopped yolk onto the finished snack, this will give it a more appetizing look.

To ensure the finished product is of high quality, it is recommended to use only fresh products.

"Hummus" - a traditional Jewish dish

Jewish cuisine offers a dish called Hummus. It is great for consumption during fasting.

Ingredients:

• 1 tbsp. chickpeas;
• a pinch of soda;
• 50 g sesame seeds;
• 1 tsp. cumin;
• 5 tbsp. l. olive oil (replacing vegetable oil is not recommended);
• 2 cloves of garlic;
• ½ bunch of cilantro;
• 3 tbsp. l. lemon juice;
• ½ tsp. smoked red paprika;
• pepper and salt to taste.

Step by step recipe:

1. Soak the chickpeas in cold purified water.
2. After 15 minutes, drain the water and add fresh water. Add soda to it.
3. Place the container with chickpeas on the fire and cook until fully cooked. Depending on the type of product, it will take from half an hour to an hour.
4. Place sesame seeds in a hot frying pan and fry until golden brown. Once ready, place it in a coffee grinder and grind until smooth.
5. Add 2 tbsp to the resulting mixture. l. olive oil and stir.
6. Drain the water from the cooked chickpeas into a separate container, it will come in handy later. We also set aside a spoonful of beans to garnish the dish.
7. Place all ingredients in a blender and grind until smooth. Add the water remaining after cooking the chickpeas in parts to control the thickness.

Jewish appetizer of carrots with egg and cheese

Jewish appetizer salad made from carrots and eggs can be used as an independent dish or as a filling for tartlets.

Required components:

• 100 g processed cheese;
• 150 g carrots;
• 2 large chicken eggs;
• 2 cloves of garlic;
• 80 g mayonnaise;
• 1 tbsp. l. chopped walnuts;
• salt to taste.

Instructions:

1. Peel the carrots and grate them on a fine grater.
2. Boil the eggs, then grate them into a plate with the root vegetable.
3. Peel the garlic and chop it into a container with the egg-carrot mixture.
4. Three processed cheese into a common plate. Add mayonnaise there.
5. Fry the nuts for a couple of minutes and add to the salad.

Mix the finished dish well and serve.

"Hatsilim" from eggplants

Hatsilim is a delicious cold appetizer made from eggplants during their ripening period.

Ingredients:

• 3 large eggplants;
• mayonnaise or sesame paste;
• onion;
• 3 cloves of garlic;
• ¼ lemon;
• salt and pepper to taste;
• olive oil.

Preparation:

1. Wash the eggplants, cut into 2 parts and bake in the oven at 220 degrees until cooked. Cooking time – 40-45 minutes.
2. Chop the onion, put it in a frying pan with oil and fry until transparent.
3. Finely chop the garlic.
4. We take out the eggplants and place them in a container, cover with cling film.
5. After 10 minutes, remove the skin from the fruit.
6. Place all ingredients in a deep container and grind with a blender.

The finished dish can be used as an addition to sandwiches or as a separate dish.

Jewish snacks will please every adult. And since they are easy to prepare, it’s worth keeping at least a couple of recipes in stock so you can quickly put them on the table.

Ingredients:

• Eggs - 3-5 pcs.
• Processed cheese - 3 pcs.
• Garlic 4-6 cloves.
• Mayonnaise to taste.
• Salt.

Versatile snack

The so-called Jewish salad is familiar to everyone born in the Soviet Union. This unpretentious spicy appetizer is prepared quickly, simply and from the simplest and most affordable products: boiled eggs, melted cheese with garlic.

It is interesting that such a salad has very little relation to Jewish cuisine, but immigrants from the USSR willingly and often prepare it in Israel. Among the alternative names for the Jewish salad with cheese and garlic are the following: Cosmos, an appetizing appetizer, and even window putty.

The classic recipe for Jewish salad can still be associated with the traditional cuisine of Ashkenazi Jews, which was distinguished by simplicity, even poverty, and speed of preparation of dishes from affordable but tasty products, such as the well-known mincemeat. Jewish salad with melted cheese and egg is an excellent example of a simple and satisfying homemade snack that is not particularly sophisticated, but is unlikely to leave anyone indifferent.

Anyone can prepare a Jewish salad; it does not require extraordinary culinary skills. The proportions of products can also be changed based on personal taste preferences, making the dish spicier or softer by using more or less garlic.

According to the traditional recipe, Jewish salad is prepared with melted cheese, but it can be replaced with any hard cheese or even sausage, the taste will definitely not suffer from this. To diversify the taste, you can add other products to the dish, for example, they prepare a Jewish salad with carrots. And finely chopped parsley will help soften the pungency of garlic.

Jewish salad with cheese and garlic is a universal appetizer for all occasions. You can simply spread it on bread or croutons, and for a festive table, use it as a filling for stuffed tomatoes, eggs or tartlets.

Jewish salad can become a table decoration, how to do it? It’s very simple: tightly fill brightly colored bell peppers with it, place it in the freezer for half an hour, and then cut into rings and place them on a dish.

Another way to serve Jewish salad in an original way is in pita bread. The latter can be coated with cheese mixture, rolled into rolls and placed on a dish directly in this form or cut into small rings.

Thanks to recipes with photos, Jewish salad is not only easy to prepare, but it also becomes possible to effectively serve this appetizer at any opportunity, delighting your family or guests with a simple but original dish.

Preparation

There is nothing complicated in preparing such an appetizer as Jewish salad.

1. First you need to hard boil the eggs, cool them in cold running water and peel them. Chop the eggs with a fork or grate them.
2. Grate the processed cheese on a coarse grater and mix with eggs, lightly salt. To make the cheese easier to grate, it is better to keep it in the freezer in advance.
3. Pass the garlic through a press or grate it on a fine grater, add to the cheese and eggs.
4. Add mayonnaise to the mixture and mix everything thoroughly.

To make the snack more flexible and airy, especially if it is spread on bread, it is recommended to add grated butter to the salad. It, like cheesecakes, should be frozen in advance for convenience.

Jewish salad will be even tastier if you make it not with processed cheese, but with hard cheese. And smoked sausage cheese will give the dish a unique spicy note.

Options

By adding carrots to the main recipe, you can completely change the taste and appearance of Jewish salad. In its raw form, it should be grated on a medium grater and mixed with the cheese mass. By the way, you can take Korean carrots, draining all the liquid from them.

Sometimes, for satiety, boiled chicken fillet, cut into strips, is added to the appetizer. And those who want to serve a spectacular appetizer on the festive table can roll balls from the lettuce mixture and roll them in chopped (grated) crab sticks, placing the resulting balls in a neat mound. In the photo you can see many more options for the original presentation of Jewish salad.