Recipe: Jewish salads. How to cook Jewish salad: classic and original recipes

Jewish salad, in his classic version, is the Ogonyok salad, well known to residents of the post-Soviet space. Everyone knows him, but not many people know that his roots came from the promised land. The only difference between the flame and the Jewish salad is that the Jewish one is more tender, since it contains an egg.

Despite the fact that there is a strict recipe for preparing Jewish salad, progress does not stand still and many Jewish housewives like to improvise in their kitchens. Now you can find recipes for Jewish salads with tomatoes, eggplants and fish.

Be that as it may, the most important thing when preparing dishes of this cuisine is to follow several simple rules. Firstly, the salad should be soft, slightly spicy taste; Secondly, it should not contain large pieces; Thirdly, Jewish salads are characterized by the presence of cheese in it.

How to cook Jewish salad - 15 varieties

Jewish salad - classic recipe

As you know, Jews are very practical, health-conscious and frugal people. It is quite natural that classic recipe this national dish contains a minimum of the most simple products, the combination of which gives an impeccable taste.

Ingredients:

Processed cheese - 4 pcs.
Boiled chicken eggs - 4 pcs.
Mayonnaise - 4 tbsp. l.
Garlic - 3 cloves
Greens - to taste

Preparation:

The main rule when preparing this Jewish dish is to chop the ingredients as much as possible. It is for this reason that we grate eggs, cheese and garlic on a fine grater, and simply chop the greens very finely. To save time, grind all products at once into one container. At the end, add mayonnaise and start working with a spoon to mix all this yummy. Bon appetit!

Hatsilim is a purely Jewish food. It is a salad appetizer. The point is that this tasty dish Can be eaten simply with bread or supplemented with it meat dishes and use as a snack

Ingredients:

Eggplants - 2 pcs.
Sesame paste- 5 tbsp. l.
Onion - 1 pc.
Garlic - 3 cloves
Olive oil - 2 tbsp. l.
Lenten mayonnaise- 2 tbsp. l.
Salt, pepper - to taste

Preparation:

Bake the eggplants until full readiness in the oven. When they have cooled, cut them in small pieces. While the main vegetable is baking, we sauté the onions and garlic in olive oil. Root vegetables must first be finely chopped.

Place the prepared eggplant pieces, onions and garlic, mayonnaise and spices into the mixer bowl and begin to grind it all. You shouldn't use a blender for a long time. It's still a salad, not a puree! Bon appetit!

Everyone knows that Jews are very frugal people. When they get maximum benefits for minimal money, most of them arrive in a joyful mood. The salad described below will allow you to get into this state regularly.

Ingredients:

Boiled chicken eggs— 6 pcs.
Green onions - 7 feathers
Sugar - ½ tbsp. l.
Mustard - 1 tsp.
Olive oil, salt, pepper, lemon juice - to taste

Preparation:

When preparing such a Jewish treat, you should start with the dressing. To do this, combine sugar, salt, mustard, lemon juice and olive oil in a small bowl. All this, of course, should be constantly stirred during connection and constantly tested. When the dressing reaches the desired taste, leave it in the refrigerator. Now let's move on to the remaining components. Chop eggs and onions at your own discretion. It is recommended that the egg pieces be slightly larger than the onion pieces. When the cutting work is completed, add dressing to the processed products and begin to work with a spoon, namely, stirring. Now “The Joy of the Jew” is ready.

Vegetable salads are loved by many and are used in many cuisines around the world as the main ingredient. In hot Israel, this product is also appreciated and given a leading role in some dishes.

Ingredients:

Fresh tomato - 1 pc.
Green cilantro - 1 bunch
Parsley - 1 bunch
Balsamic vinegar - 2 tbsp. l.
Olive oil - 1 tbsp. l.
Salt - ¼ tsp.

Preparation:

Grind a clean tomato so that you get medium-sized cubes.

For Jewish salad, it is best to use a large young tomato that does not have a hard skin and is not watery.

Next comes the greens. She must carry out cleaning procedures, then chop very finely and add to the tomato. Now there's just a little bit left to do. We send salt, vinegar, olive oil to these products and mix everything.

Israel is a country with a very hot climate. There are no cold winters there. It is because of such climatic conditions that crops that are considered exotic in our country are grown there, namely dates, figs, etc. It would be stupid not to take advantage of these gifts of nature.

Ingredients:

Leeks - 4 stalks
Dates - 5 pcs.
Peeled pistachios - ½ cup
Garlic - 4 cloves
Olive oil, balsamic vinegar, Brown sugar, salt, pepper - to taste

Preparation:

Coarsely chop the onion and garlic and fry in oil with added sugar. When the vegetables turn golden, remove them from the heat and transfer them to a deep plate. Add chopped dates and pistachios to the cooled fried ingredients.

Now salt, pepper, season with vinegar, mix all this deliciousness and put it in the refrigerator for 30 minutes.

To make the salad more tender, you can peel the dates.

It just so happens that in kitchens different countries There are very similar dishes. Sometimes you can’t even figure out which cuisine a particular dish belongs to. So the “Emigrant” salad received such a bright name because it is not entirely clear what cuisine it comes from. Either with Jewish or Greek.

Ingredients:

Boiled chickpeas - 2 cups
Purple onion - 1 pc.
Lemon - 1 pc.
Ground zira - 2 tbsp. l.
Olive oil, salt, pepper, dill - to taste

Preparation:

Chop the peeled onion so that you get thin rings of the same size. Place the onion in a beautiful bowl. Following him we send a lemon chopped into small cubes, chopped dill and chickpeas. Now all that remains is to add seasonings to the salad and season olive oil. That's all. After 40 minutes of rest in cool place the dish is ready to be served.

Such a meaningful name this dish received for several reasons. Firstly, the products needed for it are the simplest; Secondly, preparing it is extremely simple.

Ingredients:

Processed cheese - 100 gr.

Boiled chicken eggs - 3 pcs.

Mustard, mayonnaise, black ground pepper- taste

Preparation:

Grind the eggs with cheese using a fine grater into one common deep container.

To make the cheese easier to grate, you need to freeze it a little in the freezer.

The final touch to preparing this Jewish dish is adding mustard, mayonnaise, pepper to the already processed food ingredients and stirring.

Who doesn't love different surprises?!! Of course everything. It’s just that not all housewives have enough imagination to prepare a delicious dish and serve it effectively. “The Jew’s Box” will help in this matter like no other dish.

Ingredients:

Processed cheese - 3 pcs.
Boiled chicken eggs - 3 pcs.
Garlic - 3 cloves
Eggplants - 2 pcs.
Mayonnaise, olive oil, salt - to taste

Preparation:

Grind the cheese, eggs and garlic to the smallest size possible. To do this, you can use a fine grater. Next, season them with mayonnaise and mix. Place the finished salad in a heap. We cover the resulting hill with fried eggplant slices so that the salad is not visible. The edible box with a secret is ready.

Everyone loves salads, but what to do if you want to snack on a salad in nature, or give it to your child for school? There is an exit! You just need to wrap your favorite salad in pita bread. In this case, it can be carefully stored for several hours and it will also be easier to consume. And besides, lavash is the same bread, and this makes a snack a full-fledged act of eating.

Ingredients:

Thin lavash - 1 pc.
Korean carrots - 100 gr.
Boiled chicken eggs - 2 pcs.
Processed cheese - 2 pcs.
Smoked chicken leg- 1 PC.
Mayonnaise, dill - to taste

Preparation:

Grind the eggs and meat to the size of thin straws. Add to them the cheese mashed to a mushy state, carrots, and finely chopped dill. We begin to mix these products with each other and while mixing, gradually introduce mayonnaise. When this entire mass becomes a homogeneous consistency, spread an even layer of it on one surface of the pita bread. Now all that remains is to roll the pita bread into a tube and cut into portions.

The recipe for the dish described below belongs to the category of Jewish dishes. However, unlike traditional Jewish salads, there are no eggs in it, and processed cheese is replaced with regular hard cheese.

Ingredients:

Garlic - 3 cloves
Hard cheese - 250 gr.
Mayonnaise - to taste

Preparation:

All ingredients need to be very, very finely chopped. To do this, crush the garlic using a garlic press, and grate the cheese on the finest grater. When the cheese and garlic are prepared, add mayonnaise to them and begin to mix it all well with a spoon.

A royal dish cannot but be tasty, because kings are always served only the best! Jewish kings in in this case I am in no way inferior to others.

Ingredients:

Thin lavash - 1 pc.
Trout fillet (lightly salted) - 200 gr.
Cream cheese- 200 gr.
Lemon juice, pepper, green onions, parsley - to taste

Preparation:

Mash the cheese with a teaspoon. During this “warm-up” we add chopped herbs, lemon juice and pepper.

Grease the spread lavash with prepared cheese mass, and then cover the top with a layer of thin plates of fish fillet. Now we roll this beauty into a tube and cut it into pieces of the desired thickness.

Citrus fruits are those fruits that grow in abundance in Israel. It is quite natural that a lot of dishes are prepared from them in this country, and salads in this case are no exception.

Ingredients:

Lightly salted salmon fillet - 100 gr.
Lettuce leaves - 2 pcs.
Bell pepper - 1 pc.
Purple bow— ½ pcs.
Grapefruit - ½ pc.
Orange - ½ pc.
Lemon - 1 pc.
Salt, red pepper, olive oil - to taste

Preparation:

We chop the salmon fillet so that we get medium-sized pieces. Tear the lettuce leaves and chop the bell pepper into thin strips. The onion should be cut into half rings. Remove the peel and all membranes from citrus fruits. Slices of these fruits will also have to be cut into several parts. Now we season all these products with olive oil and lemon juice, salt and pepper. That's all!

The recipe below uses two types of cheese. When preparing this dish, it is very important to adhere to the recipe and not substitute ingredients. Otherwise, the food will not taste the same!

Ingredients:

“Vegan” cheese - 200 gr.
Tofu cheese - 150 gr.
Vegan mayonnaise soy milk- taste
Garlic - 1 clove
Lettuce leaves, Pine nuts- For decoration

Preparation:

Grind the cheeses on the finest grater, add mayonnaise and garlic passed through a garlic grinder. All this beauty naturally needs to be mixed well to form a homogeneous mass.

Now ready dish place on a plate lined with lettuce leaves and sprinkle on top pine nuts. All is ready!

The instinct of self-preservation is inherent in almost every living creature. That's why it's always Special attention should be given to the food that is on our table. If it consists of vegetables, and especially beets, then such food will only be beneficial.

Ingredients:

Boiled beets - 3 pcs.
Lightly salted cheese - 70 gr.
Cores walnuts— 15 pcs.
Garlic - 2 cloves
Sour cream, salt, pepper - to taste

Preparation:

Rub all ingredients through a coarse grater. Naturally, this manipulation should not be done with bulk and liquid products. When they are chopped, we combine them with these very loose and liquid components of the salad and mix. Now the Jewish salad is ready.

The Shuba salad is familiar to everyone. There is an interpretation of this in Jewish cuisine famous dish in your own way. The recipe for such an interpretation is presented below.

Ingredients:

Processed cheese - 2 pcs.
Carrots - 2 pcs.
Boiled chicken eggs - 3 pcs.
Garlic, mayonnaise - to taste

Preparation:

Eggs, carrots and cheese should be chopped. For this we use a coarse grater. Now we proceed with the pureed products as follows. We leave the carrots in a separate plate, and combine the cheese with eggs, mayonnaise and chopped garlic. After mixing, you should get a very thick mass. It is from this mass that we form balls of the desired size, and then roll them into carrots. That's all! When serving, lettuce balls can be decorated with herbs.

Hello dear blog readers Brownie-Art! Does it ever happen to you that you just want something tasty, not quite ordinary, a little festive and so as not to bother with cooking? Or suddenly guests decided to suddenly come to you, and there is no time for culinary delights no left? Oh yeah! Then today's recipe- for you!

Now I will show you how to prepare delicious snack entitled Jewish salad. Why “Jewish”? I can only make my assumptions, but I won’t do that. If any of you suddenly know the history of this salad, please write in the comments.

When I started preparing this article, I learned that during Soviet Union this snack was quite popular. In general, it is not surprising: the composition of the Jewish salad includes the most simple ingredients, which can always be found in the nearest store. And its simplicity of preparation captivates and there is nothing left to do but return to this dish again and again, even today.

Today I will tell you two options for preparing this snack:

classic Jewish salad with melted cheese;
Jewish salad for those who value their health.

Jewish salad, classic recipe

For one small plate we will need:

3 eggs;
processed cheese – 150 g;
garlic - a couple of cloves;
mayonnaise.

Jewish salad is prepared as simply and quickly as possible.

Boil the eggs. While they are boiling, peel the garlic, squeeze it through a garlic press or chop it very finely.

Three cheese and boiled eggs on a fine grater. Add garlic and season with mayonnaise. Ready! Very tasty, especially if you spread it on bread... Mmm-mm! By the way, some people simply call this dish "spread" 🙂

However, we prefer to prepare Jewish salad differently. And there are several reasons for this:

mayonnaise is a rather fatty and not always healthy product;
processed cheese is also far from the healthiest, although it is a cheap product;
The original recipe lacks salad juiciness.

Therefore, I am sharing my favorite recipe for Jewish salad for those who value their health.

Jewish salad for health

We will need:

eggs – 3 pcs.;
hard cheese– 150 g;
garlic - a couple of cloves;
tomato – 1 medium;
sour cream - a couple of tbsp. spoon;
a large bunch of lettuce;
salt - to taste.
How to make a delicious Jewish salad

Boil the eggs hard. While they are cooking, rinse them well. lettuce leaves. By the way, to always have salad leaves at hand, you can grow them at home.

Peel the garlic. I had a very small one, so there were already 4 cloves.

Peel the boiled eggs and grate them on a fine grater. Three cheeses in there too.

Slice the tomato small pieces. Combine all the ingredients, add a little salt and season with sour cream.

Our Jewish salad is ready! Almost ready. All that remains is to serve it deliciously. Lettuce leaves are ideal for this. Put a little filling on a washed and dried (shake off water) sheet and simply roll it into a tube. It turns out to be a cone, almost a twister :)

Place this green-white splendor on a plate and serve. In this form, a Jewish salad, even according to the classic recipe, is something! Green crispy leaves perfectly complement this dish and envelop every piece and every component of this salad with natural freshness.

Bon appetit! Cook with inspiration! And come visit again. And now I propose to move on to the discussion. It will be great if you share your impressions of this dish, as well as your ideas and thoughts. We are always happy to communicate!

See you soon on the Domovenok-Art blog! Your brownie Elena.

Recipes from Domovenok

The so-called Jewish salad is familiar to everyone born in the Soviet Union. This simple spicy snack prepares quickly, simply and from the simplest and available products: boiled eggs, processed 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 Jewish salad with cheese and garlic are the following: Cosmos, delicious snack and even window putty.

The classic recipe for Jewish salad can still be associated with traditional cuisine Ashkenazi Jews, which was distinguished by simplicity, even poverty, speed of preparation of dishes from available, but delicious products, like, for example, the well-known forshmak. Jewish salad with melted cheese and egg is a great example of a simple and satisfying homemade snacks, which is not distinguished by sophistication, 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.

By 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 universal snack for all occasions. You can simply spread it on bread or croutons, and for a holiday 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: fill the bell peppers tightly with it. bright colors, place in the freezer for half an hour, and then cut into rings and place them on a dish.

Another way original presentation Jewish salad - 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.

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.
Grate melted cheese onto 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.
Pass the garlic through a press or grate it on a fine grater, add to the cheese and eggs.
Add mayonnaise to the mixture and mix everything thoroughly.

For greater plasticity and airiness of the snack, especially if it is spread on bread, it is recommended to add grated butter. 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.

By adding carrots to the main recipe, you can completely change the taste and appearance 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 boiled food is added to the appetizer for satiety. chicken fillet, cut into strips. And those who want to serve a spectacular appetizer on the festive table can roll balls from the salad mixture and roll them in chopped (grated) crab sticks, placing the resulting koloboks in a neat pile. In the photo you can see many more options for the original presentation of Jewish salad.

moysup.ru

Favorite Jewish salad

Jewish salad - a classic recipe - one of the most favorite salads. I don’t know where its name came from, but whoever came up with this simple and delicious Jewish salad deserves a Nobel Prize.

Recipe for a classic Jewish salad

Prepares simply and quickly.

Hard boil 2 eggs. Cool in cold water.

Before grating processed cheese, put it in the freezer and let it freeze, then you can grate it easily and it won’t smear all over the grater.

Now grate the cheese and eggs on a coarse grater. Grind 3-4 cloves of garlic through a garlic press, depending on your taste and the spiciness of the garlic.

Jewish salad recipe classic ready. And how to present it depends on your imagination.

Now you can eat it with a spoon or spread it on white or black bread. You can stuff bell peppers with it, put it in the freezer, let it freeze a little, and then carefully cut it into rings. You can spread this salad on tomato slices. Another serving option - cheese rafaello- take a small amount with a spoon cheese salad and carefully roll in grated crab sticks. Also, you may be interested in a carrot and beet salad with cheese, nuts and raisins, the recipe is here.

gotovim-doma-s-udovolstviem.ru

Jewish salad

“Jewish salad” got its name from the abundance of garlic used in it. Although knowledgeable people say that such salads have never been found in traditional Jewish cuisine. And this is natural. Where would the Soviet processed cheese “Druzhba” come from in an orthodox kitchen? And in modern Israel, only our former compatriots prepare such a salad. Moreover, the recipe that has been preserved for decades without changes (mayonnaise, processed cheese, garlic) has today already been modified and turned into several variations on the main theme: grated carrots, herbs, pickled cucumber, mushrooms are added, smoked chicken, and instead of processed cheese they take hard cheese Russian cheese. But let's talk about everything in order.

The recipe is basic. "Jewish salad" as it is

Let's go back to basics and prepare a dish that is considered traditional in 10 minutes.

Four processed cheese and grate four cloves of garlic. You can pass the ingredients through a garlic press. Add a couple of spoons of mayonnaise, add salt, pepper and mix.

Now you can roll the mass into balls and bread them in paprika or turmeric powder, sesame seeds, and chopped herbs.

This salad is stuffed with tomatoes.

“Jewish Salad” is also spread on canapés or croutons.

You can string the balls onto skewers along with pickled mushrooms, gherkins, bell pepper, pieces of diced sausage.

The second recipe is the most common.

To the above ingredients add boiled eggs grated on a fine grater. Everyone chooses the quantity according to their taste. Usually, for four cheese curds, take from two to four eggs. You can increase the amount of mayonnaise by a couple of spoons - the main thing is that the salad does not become too wet. Otherwise, you won’t get balls (they will spread all over the plate). We repeat everything else as in the basic recipe.

Recipe three. With hard cheese and carrots

Two raw carrots finely grate. We also grate two processed cheeses. 100 grams of cheese durum(“Russian”, “Dutch” - it doesn’t matter) we also send it to a fine grater. Two boiled eggs cook in the same way. Mix everything with mayonnaise and chopped garlic (as in the basic recipe). The dish is ready. You can serve.

There may be two more variations of this recipe. It is recommended to add chopped smoked chicken or a glass of boiled chicken to the resulting mass. round rice. Such simple salads on a quick fix cook only ten to fifteen minutes longer. But they will be much more satisfying than a dish prepared according to basic recipe.

Recipe four. “Jewish salad” with zucchini

Two zucchini need to be cut into circles and fried, breaded in salted flour.

Place in portions onto four plates. Also cut fresh tomatoes into slices and place on top of the zucchini. 200 grams finely grated cheese mix with two tablespoons of mayonnaise and two or three cloves of chopped garlic. Spread the garlic-cheese mixture over the tomato slices. The appetizer is ready.

You can use smoked chicken fillet, breast or whole chicken. Chicken breast or a whole carcass will have to be cleaned of skins and bones after some fiddling. You just need to cut the fillet into cubes. Two large peppers(Bulgarian, sweet, red) also prepare, remove seeds, and cut into thin bars. Open a jar of horseradish with beets, take a couple of spoons of the contents and mix with two tablespoons of full-fat mayonnaise. Chop a couple of sprigs of parsley and a clove of garlic, add them to the sauce and mix everything. The appetizer can be served.

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Jewish salad: my family's family recipes

Date: 02/19/2016

Hello my dear readers! It so happened that in the first years of my life in Transcarpathia, my culinary knowledge was often enriched with the help of my neighbor, Rosalia Katz. Rosiko-neini was reputed to be an excellent cook, but getting her to the right recipe it was almost impossible. And it doesn’t matter whether it was about preparing her famous apple strudel or whether someone was trying to find out how she prepares some Jewish salad.

Rosa loved ornate wording, and by the second sentence she already wanted to run away, damn this recipe. The neighbors had known this peculiarity of hers for a long time, but still periodically made heroic attempts to find out how she prepared this or that delicious Jewish dish. Rosika’s seemingly simple salad of processed cheese, eggs and garlic turned out tastier than others. Why? She herself said that it was seasoned with her sarcasm - since this dish has nothing to do with Jewish cuisine! Here ayertsvibele has it, but this “impostor” does not.

However, this fact did not prevent her from preparing the salad “adhered” to Jewish cooking quite often. Rozin’s husband, Shomu, simply adored the appetizer, seasoned with an unimaginable amount of garlic, and called it “anointed butter” in the Czech manner. The salad has taken root under this name in my kitchen. Often running to my neighbor’s house, I just watched what she was doing and how she was doing it. This simple trick helped me master quite a few delicious Jewish dishes. Chowlent, gefilte fish, semolina kneidlich for chicken broth and many others.

For example, do you cook Jewish dishes and what kind? I cook most often chicken bouillon with semolina dumplings. IN Transcarpathian cuisine he is quite popular. I kindly ask you, my dear readers, to send your recipes with photos - I will supplement this and other articles with great pleasure. Now, first of all, I will tell you the recipe for a classic Jewish salad in our understanding.

“Jewish salad” got its name from the abundance of garlic used in it. Although knowledgeable people say that such salads have never been found in traditional salads. And this is natural. Where would the Soviet processed cheese “Druzhba” come from in an orthodox kitchen? And in modern Israel, only our former compatriots prepare such a salad. Moreover, the recipe that has been preserved for decades without changes (mayonnaise, processed cheese, garlic) has today already been modified and turned into several variations on the main theme: grated carrots, herbs, pickled cucumber, mushrooms, smoked chicken are added, and instead of processed cheese take hard Russian cheese. But let's talk about everything in order.

The recipe is basic. "Jewish salad" as it is

Let's go back to basics and prepare a dish that is considered traditional in 10 minutes.

Grate four processed cheeses and four cloves of garlic. You can pass the ingredients through a garlic press. Add a couple of spoons of mayonnaise, add salt, pepper and mix.

Now you can roll the mass into balls and bread them in paprika or turmeric powder and chopped herbs.

This salad is stuffed with tomatoes.

“Jewish Salad” is also spread on canapés or croutons.

You can string the balls onto skewers along with pickled mushrooms, gherkins, bell peppers, and pieces of diced sausage.

The second recipe is the most common.

Recipe three. With hard cheese and carrots

Finely grate two raw carrots. We also grate two processed cheeses. 100 grams of hard cheese (“Russian”, “Dutch” - it doesn’t matter) are also finely grated. Prepare two boiled eggs in the same way. Mix everything with mayonnaise and chopped garlic (as in the basic recipe). The dish is ready. You can serve.

There may be two more variations of this recipe. It is recommended to add chopped smoked chicken or a glass of boiled round rice to the resulting mass. These quick ones take only ten to fifteen minutes longer to prepare. But they will be much more satisfying than a dish prepared according to the basic recipe.

Recipe four. “Jewish salad” with zucchini

Two zucchini need to be cut into circles and fried, breaded in salted flour.

Place in portions onto four plates. Also cut fresh tomatoes into slices and place on top of the zucchini. Mix 200 grams of finely grated cheese with two tablespoons of mayonnaise and two or three cloves of chopped garlic. Spread the garlic-cheese mixture over the tomato slices. The appetizer is ready.

Recipe five. “Jewish salad” with and sweet pepper

You can take smoked chicken fillet, a breast or a whole breast, or a whole carcass, you will have to first tinker with it to remove skins and bones. You just need to cut the fillet into cubes. Also prepare two large peppers (bell peppers, sweet peppers, red ones), peel them from seeds, and cut them into thin bars. Open a jar of horseradish with beets, take a couple of spoons of the contents and mix with two tablespoons of full-fat mayonnaise. Chop a couple of sprigs of parsley and a clove of garlic, add them to the sauce and mix everything. The appetizer can be served.

This delicious, spicy appetizer with garlic and cheese is well-deservedly popular. It is also called “Jewish appetizer” or “Jewish salad.” I remember her at all since childhood festive tables. If you, amid the current abundance of food products, have forgotten this spicy... aromatic snack, 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 prepare it very quickly if you have unexpected guests on the doorstep. Moreover, everything necessary products We always have it in the refrigerator.

You can use any hard cheese to make this snack. Or maybe processed cheese. Today I’m preparing a Jewish salad and invite everyone to take part in it. I hope you enjoy my recipes.

In this article:

Jewish salad - classic recipe with melted cheese and garlic

I peeled the garlic and finely chopped it, and then crushed it with a knife blade. Or you can push it through a press. I add garlic to the bowl grated cheese. The eggs are already boiled. They need to be cooled and cleaned. I also grate the eggs and pour them into the same bowl. Now I added salt, pepper and seasoned with mayonnaise. How to cook homemade mayonnaise I'm telling you. You should add salt very carefully, because mayonnaise is salty and so is the cheese. Mix all ingredients thoroughly. Our spicy Jewish appetizer with cheese and garlic is ready. As you can see, preparing it is quite easy and quick. You can serve it as a salad in a salad bowl, garnished with herbs or an egg flower. Or you can spread it on bread and serve it on a plate like sandwiches. And now it’s also a very tasty idea to spread this appetizer on tomato slices. So and so delicious.

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

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

That’s all for today about Jewish salad. I wish everyone Bon appetit and thank you to those who cooked with me today! Write in the comments if you liked my recipe for Jewish salad, and what would you like to add to it?