Sandwiches with Jewish appetizer and cucumbers. How to cook a Jewish salad "Jewish appetizer with melted cheese and garlic" - cooking options. Jewish Appetizer Video Recipe

The situation when the guests are about to ring the doorbell, and in the refrigerator, as they say, “the mouse hanged itself”, scares many housewives. In such cases, I am saved by a quick, and, most importantly, a simple and very affordable snack, which is called "Jewish". In general, I heard many names for this dish: some cook it in the form of a salad and call it “Snowball”, others call the Jewish appetizer “Liquid”, but the recipe is similar in both cases. You can cook this dish both in the form of a salad and in the form of original snack, which will be especially suitable for a picnic, and below I will talk about both options. And I will also share a recipe for mincemeat from a friend from Haifa - he claims that this particular dish can be called a real Jewish snack. Well, let's start cooking, shall we?

Salad appetizer option

Kitchen appliances and utensils: coarse grater or meat grinder with a special nozzle. Also prepare an egg pot, garlic press or knife, and a cutting board.

Ingredients

How to choose the right ingredients

• Pay attention to the freshness of the eggs. You can check it by putting them in water (fresh ones will drown) or by dangling a whole egg near your ear: fresh ones will not hear any gurgling sounds.
• Processed cheeses are better to take without additives. "Traditional" options are perfect, for example, "Friendship" or "Amber".
• For this dish it is better to take light mayonnaise. You can make your own sauce if you like.

Recipe video

To see how this easy appetizer is prepared, watch the following video which shows the whole process.

Jewish snack in tomatoes

Time for preparing: 30 minutes.
Servings: 14.
Calorie content (per 100 g): 123 kcal.
Kitchen appliances and utensils: a garlic press, a knife, a cutting board and a grater or meat grinder with a nozzle.

Ingredients

Step by step cooking recipe

Recipe video

The following video shows you how to make this appetizer and also shows how you can decorate it.

Forshmak - Jewish fish snack

Time for preparing: 25-30 minutes.
Servings: 8-10.
Calorie content (per 100 g): 183 kcal.
Kitchen appliances and utensils: cutting board, meat grinder or blender. Prepare also a sharp knife, a container for mixing.

Ingredients

Step by step cooking recipe

Recipe video

The following video demonstrates all the stages of preparing a Jewish herring snack according to the described recipe for a classic mincemeat.

How to decorate a dish

• If you've made the Jewish Garlic Cheese Appetizer from Recipe 1 or 2, You can decorate it with any finely chopped herbs., as well as pieces of boiled carrots, eggs. Black olives look great as a decoration.
• Forshmak is also decorated with carrots. You can supplement the dish with dill sprigs, slices of apples (pre-sprinkle them with lemon juice or apple cider vinegar so that the sections do not darken).
• The fish version of the snack can be sprinkled and finely chopped green onion which will give it an extra spicy note.

• To make it faster and easier to peel eggs drop them in cold water immediately after the end of cooking. You can beat each with a spoon - so it will be easier to remove the shell.
• If the egg cracked during the cooking process, add a little vinegar to the water - the protein will curl up and will not spread.
• To make melted cheese easier to grate, put it in the freezer for 20-40 minutes - it will freeze a little and will not be smeared on a grater or meat grinder.
• You can quickly peel garlic like this: cut off the roots and tails, and then put the cloves in a bowl and cover with the second one on top. Shake the structure for a few minutes - and the slices will clean themselves!
• For a snack with tomatoes, it is better to take medium-sized fruits.. The best option is oval-shaped tomatoes, which have fairly fleshy skin. The appetizer in red and yellow tomatoes looks very original.
• If the herring for minced meat turned out to be too salty, soak it in strong black tea or milk. In the first case, the fish will acquire a pleasant smell, in the second - will taste better.

How and with what to serve the dish

All three snack options can be served in a salad bowl or on a small plate, or with, which are easy to cook on your own. The first two recipes are great for a large appetizer plate:

Other preparation and filling options

• In the first recipe, processed cheese can be replaced with regular hard cheese. In this case, increase the amount of mayonnaise.
• You can combine the second and third recipes, but it is better to use boiled carrots. from herring, sausage cheese, eggs, carrots, onions and butter will make an excellent pasta for sandwiches.
• Can be modified fish snack frying the onion a little butter and adding a couple of boiled potato tubers to the dish (they are also passed through a meat grinder).
• Some housewives put a long loaf soaked in milk in the mincemeat - a couple of pieces are enough.

It is very easy to prepare Jewish-style appetizers, it does not take much time or any exotic products. All of the options described are nutritious and suitable for cooking at any time of the year. If you boil eggs in advance, you can make such dishes in just five to seven minutes. What kind of Jewish appetizer do you prefer? Share your recipes in the comments!

This appetizing spicy appetizer with garlic and cheese is well-deservedly popular. It is also called "Jewish appetizer" or "Jewish salad". I remember it from childhood on all holiday tables. If you have forgotten this spicy, fragrant snack among the current food abundance, I will be happy to remind you of it today. Preparing a Jewish salad according to the classic recipe is as easy as shelling pears and, literally, in a few minutes. You can cook it very quickly if unexpected guests are on the doorstep. Moreover, everything necessary products we always have in the fridge.

You can use any hard cheese to make this appetizer. Or maybe melted cheese. Today I am preparing a Jewish salad and I invite everyone to take part in this. Hope you enjoy my recipes.

In this article:

Jewish salad - a classic recipe with melted cheese and garlic

The garlic was peeled and finely chopped, and then crushed it with the blade of a knife. Or you can push through the press. Adding garlic to a bowl grated cheese. The eggs are already boiled. They need to be cooled down and cleaned. Eggs are also on a grater and pour into the same bowl. Now salted, peppered and seasoned with mayonnaise. How to cook homemade mayonnaise, I tell. Salt should be very careful, because mayonnaise is salty and cheese too. Thoroughly mix all the ingredients. Our spicy, Jewish appetizer with cheese and garlic is ready. As you can see, it is quite easy and fast to prepare it. Serve as a salad in a salad bowl, garnished with greens or an egg flower. And you can spread on bread and serve on a plate like sandwiches. And now it’s also very tasty to spread this appetizer on slices of tomatoes. So and so delicious.

In the next video, Svetlana Chernova shows the preparation of Jewish salad in great detail.

Jewish salad with melted cheese, eggs and garlic - video recipe

For today, I have everything about the Jewish salad. I wish everyone bon appetit And I thank those who cooked with me today! Write in the comments if you liked my Jewish salad recipe, and what would you like to add to it?

Salads are firmly rooted in the menu of every person. Today it is hard to imagine a festive feast without the traditional Olivier, tender Mimosa or the beloved Fur Coat. Among the abundance of appetizers, the Jewish salad enjoys well-deserved popularity. 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 with pita bread, tomatoes and crab sticks.

Spicy tenderness

Jewish salad has been known for many years. Even after many years, in the age of exquisite and sometimes luxurious foods, this savory snack does not lose its popularity. This is not at all surprising, because an inexpensive salad is prepared in minutes, looks great, has a tender and at the same time spicy taste.

The variety of options for serving Jewish salad makes it in demand at every celebration. Crispy croutons with melted cheese and garlic, soft pita stuffed with spicy appetizers, airy tartlets with creamy filling and many other dishes delight the eye and give real 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, its substitutes will only spoil the taste of the dish. The surrogate has a denser structure and rich white color, while natural ingredient yellowish and soft to the touch.

From the many types of processed cheese, you should choose more hard varieties: Friendship, Russian and Dutch. They are easier to grind and stick less to kitchen utensils. If the cheese is too soft, it must be sent to 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 the product can be varied at your discretion: the more it is, the spicier the appetizer will turn out.

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

Mayonnaise is a classic dressing. For perfect taste and appearance, it is recommended to use the sauce with the highest percentage of fat content.

Having prepared all the ingredients, you can start cooking the Jewish salad. Recipe classic appetizer and her modern analogues will help you complete this task in a matter of minutes.

Space - the classic version

It is said that this type of snack was first prepared in Israel. It is unlikely that it will be possible to find out whether this is really so, but it is still worth preparing a Jewish salad with melted cheese and an egg. A spicy, literally melting in your mouth appetizer is suitable for spreading sandwiches, an additional dish for dinner and a festive treat.

Ingredients:

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

Cooking:

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

Design tip: take large bell peppers 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 finished salad, tamping it well. stuffed peppers send to the refrigerator for several hours. Using a large sharp knife, cut the vegetables into circles, about 1 cm thick. Place on a large dish, garnish with fresh herbs and serve.

Jewish carrot salad

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. Delicate, slightly sweet aftertaste with piquant note garlic will please all relatives and friends.

Products:

Process:

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

Decorating Tip: A beautiful appetizer with carrots can be used for filling tartlets, spreading croutons, toast and waffle cakes. The latter must be greased with salad, laying out a dish in the form of a cake. Send in the refrigerator for 4-5 hours so that the food is well soaked.

Original appetizer with champignons

If you want something sophisticated and original, a mushroom Jewish snack will come to the rescue. The recipe with champignons requires a little more time to cook, but it will more than pay off with the luxurious taste of the dish. If, however, use Forest mushrooms, then the salad will turn out to be truly royal!

Ingredients:

Cooking:

Decorating Tip: Cut medium tomatoes in half and scoop out the pulp. Stuff the remaining "cups" with salad with mushrooms. Garnish with a sprig of parsley and a plate of champignon.

Gourmet salad Three cheeses

very appetizing and unusual salad three kinds of cheese. The melted product gives tenderness, sausage - original smoked taste, Adyghe - sophistication. The highlight of the appetizer is an 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 of Caucasian adjika;
• dried dill and parsley.

Products:

Decoration tip: form the resulting snack into balls the size of Walnut. In order for the mass not to stick to the hands, they can be slightly moistened with water. Grate hard cheese on a medium grater and roll the balls in it on all sides.

Jewish appetizer with hard cheese

Processed and hard cheeses are in perfect harmony with each other. And if you diversify this combination with fresh herbs and fragrant garlic, you get just a delicious meal. Hard cheese for such a salad should be quite salty, then the perfect 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.

Cooking:

Design Tip: crab stick gently unroll and brush the entire inner surface with lettuce. Wrap back and divide into 2-3 parts. Garnish the top of the crab stumps with a sprig of dill.

Chicken variant

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

Products:

Process:

1. Wash the chicken breast, place in a small saucepan and cover with water. Send to the stove and bring to a boil. Remove the formed foam. Add salt, a few laurels and 2-3 peas of allspice. Make a moderate fire and cook for 25-30 minutes until the meat is fully cooked. Take out 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 and grate the garlic.
5. Place all ingredients in a blender bowl and, turning on medium speed, turn into a homogeneous mass.
6. Rinse and dry the parsley. Finely chop.
7. Put the cheese-meat mixture in a deep plate. Add fresh herbs and mayonnaise. Mix well.

Design tip: smear the entire surface of thin pita bread with the resulting snack. Roll up tightly and refrigerate for a few 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 Jewish Salad with Cheese and Garlic is easy. The appetizer does not require expensive products or a special approach to cooking. In order for the salad to always look great and have an amazing taste, it is enough to 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 properly arrange the serving of the dish, it certainly will not be equal. Fantasize with pleasure and bon appetit!

Attention, only TODAY!

1. Boil the eggs. To do this, put them in a pot of cold water and add some salt. It is necessary so that if the egg cracks, the protein in the salt water will curdle and the egg will remain whole.
Put the pot on the fire and boil. Lower the temperature and boil the eggs for 7-10 minutes. If they are digested, the yolk will have a blue tint. After that, dip the eggs in ice water to make them easier to peel. If a boiled egg is poorly peeled, i.e. protein sticks to the shell, which means it is very fresh. Although the aesthetic appearance of a beautiful egg is not important for this recipe, because. it will continue to rub on a grater. What actually do: peel the eggs and grate.

2. processed cheese also grate. If it rubs badly, then soak it for 15 minutes in the freezer. It will harden a bit and will be easier to work with.

3. Peel the garlic and pass through the press. You can vary the amount according to your own taste. love hard spicy snacks, add a few extra cloves.
I recommend removing the core with the selenium core from garlic, especially in the winter-spring period. Since it has a bad effect on digestion and often causes heartburn, in addition, it is precisely because of it that persistent garlic smell from the mouth remains.

4. Pour mayonnaise over the food. Its amount may vary depending on the way the snack is served. If you make canapés out of it or arrange them in the form of balls, then there should not be much mayonnaise. Otherwise, the snack will fall apart. If you serve in a salad bowl, then put the amount of mayonnaise to your taste. I also do not recommend overdoing it if you serve it in baskets or tartlets. Otherwise, they will quickly get wet and lose their shape.

5. Mix the salad well. Taste, season with salt and stir again. Add freshly chopped herbs if desired.

Jewish snack is different simple cooking and pleasant taste. Its undoubted advantage is the low cost of the composition of the products, which makes the dish quite affordable.

Jewish garlic cheese appetizer perfect for garnish 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 spicier, you can add more);
• mayonnaise;
• salt for boiling eggs.

Step by step recipe:

1. We collect water in a saucepan, add salt, and dip the eggs into it. We put the container on the fire, bring to a boil and cook for 7 minutes.
2. We put the finished eggs in a container with cold water. We clean and three on a fine grater.
3. Place the processed cheese in the freezer for 15 minutes, then rub it. Chilled product is easier to work with.
4. Mix cheese with eggs and add chopped garlic to them.
5. Add mayonnaise to cheese mixture and stir. The amount of dressing depends on how the appetizer will be served. For canapés and tartlets, a smaller amount of mayonnaise is needed than for serving in a salad bowl.

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

"Forshmak" from herring

A chopped herring appetizer is easy to prepare, but despite this, it occupies not the last place on the festive table.

Ingredients:

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

Cooking:

1. We clean the herring from the insides, head, fins and skin. On the back we make an incision along the entire length of the fish and through it we take out the ridge. We try to act carefully in order to extract large costal bones together with the spine. Small bones can not be removed, because after grinding they will not be felt.
2. Purified fish fillet cut into pieces, convenient for placing in a meat grinder.
3. Boil the eggs, separate the protein from the yolk and chop. The protein will go into the composition of the snack, and the yolk for decoration.
4. We pass fish, oil, 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 put it in a salad bowl. Salt should not be added, as the fish will give the dish the necessary salty taste. You can crumble the chopped yolk on the finished snack, this will give it a more appetizing look.

In order for the finished product to be of high quality, it is recommended to use only fresh products.

Hummus is a traditional Jewish dish

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

Ingredients:

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

Step by step recipe:

1. Soak chickpeas in cold purified water.
2. After 15 minutes, drain the water and pour fresh. Add soda to it.
3. We put 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 the sesame seeds in a hot frying pan and fry until golden brown. When ready, put it in a coffee grinder and grind until a homogeneous mass is obtained.
5. To the resulting mixture, add 2 tbsp. l. olive oil and mix.
6. Drain the water from the cooked chickpeas into a separate container, it will still come in handy. We also set aside a spoonful of beans to decorate the dish.
7. Place all components in a blender and grind until a homogeneous mass is obtained. We add the water left after boiling the chickpeas in parts to control the density.

Jewish appetizer of carrots with egg and cheese

Salad Jewish appetizer of carrots and eggs can be used as an independent dish or as a filling for tartlets.

Required components:

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

Instruction:

1. We clean the carrots and rub it on a fine grater.
2. Boil the eggs, then rub them into a plate to the root crop.
3. Peel the garlic and chop into a container for the egg-carrot mixture.
4. Three processed cheese in a common plate. We also add mayonnaise.
5. Fry the nuts for a couple of minutes and pour over the salad.

Mix the finished dish well and serve.

"Hatsilim" from eggplant

Hatsilim is the tastiest cold snack, which is prepared from eggplant during their ripening.

Ingredients:

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

Cooking:

1. Rinse the eggplant, cut into 2 parts and bake in the oven at a temperature of 220 degrees until tender. Cooking time - 40-45 minutes.
2. Chop the onion, put it in a pan with oil and fry until translucent.
3. Finely chop the garlic.
4. We take out the eggplant and place them in a container, cover with cling film.
5. After 10 minutes, remove the skin from the fruit.
6. We put all the components in a deep container and grind with a blender.

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

Jewish snacks will appeal to every adult. And since they are easy to prepare, it is worth having at least a couple of recipes in stock to quickly put them on the table.