In hearty Israeli cuisine, most recipes are simple and nutritious, and that is exactly what the classic Jewish salad with cheese and garlic is. It turns out such an appetizer is very tasty and fragrant. It contains very few ingredients, but all the components are perfectly organically combined with each other. Even if you decide to use ordinary cheese instead of processed cheese, as is often done in Israel, the culinary composition will still turn out to be simply amazing: tender, nutritious, amazingly fragrant. Often it is diluted with herbs, vegetables, meat or sausages. It also turns out very satisfying and tasty. In addition, often classical interpretation such a salad is presented in original design- in bell pepper, which begins with such a mixture of cheese, boiled eggs and garlic. It's fantastically effective and appetizing!

Cooking time - 30 minutes.

The number of servings is 4.

Ingredients

To prepare a classic Jewish salad recipe from Israel, you do not need to look for ingredients for a long time. As a rule, all these products can often be found in our refrigerators on any given day. After all, they are simple and affordable, which fully reflects the very essence and philosophy of Israeli cuisine. Here is a set of necessary ingredients for this delicious and appetizing salad:

• processed cheese - 2 pcs.;
• mayonnaise - 3 tbsp. l.;
• egg - 2 pcs.;
• garlic - 1 clove;
• red bell pepper - 2 pcs.

On a note! To be so appetizing cold appetizer prepared according to the traditional Israeli recipe, turned out to be more tender and less high-calorie, it is recommended to use homemade mayonnaise.

How to make your own Jewish salad

Many housewives are wondering how to make a Jewish salad, which is based on melted cheese, garlic and eggs. In fact, there is nothing complicated at all in preparing such a cold Israeli appetizer. Even a child can make this dish without any problems. Also, this recipe should be noted by bachelors and novice cooks. The main thing here is to catch the essence of preparing a treat, but in general, the sequence of actions is not of fundamental importance.

1. After you have prepared everything necessary ingredients, you can immediately start cooking our little culinary miracle. FROM processed cheese need to remove the packaging. From it is necessary to rub on a grater with the largest holes.

On a note! So that the curds do not crumple and do not break in the hands, it is recommended to use them chilled. In addition, curds from the refrigerator or even from the freezer are much easier to grate.

1. Fresh chicken eggs gotta take it out of the fridge. Product that has reached room temperature, should be transferred to a saucepan or a small ladle and pour warm water. The container with eggs is sent to the stove. In this case, it is recommended to set moderate heating. After boiling water, the fire can be slightly increased and the eggs should be boiled for about 7 minutes. Then the water drains from them. The product is poured ice water. It is necessary to clean the shell from the eggs, after which they rub in the same way as cheese.

1. The garlic cloves need to be peeled. It can be passed through a special press. If you, like true chefs, prefer not to do this, then just finely chop the clove with a knife so that you end up with a fragrant crumb or gruel

1. In a deep plate, you will need to mix grated cheese, garlic mass and chopped eggs. The mixture is dressed with mayonnaise. Everything is thoroughly mixed. In fact, the Jewish salad is already ready and you can taste it. It can be eaten as is or used as a fragrant, mouth-watering pâté. It goes well with bread toasts and matzos.

1. However, in most Jewish families, such a cold appetizer is served in bell peppers. As a rule, red fruits are used. Vegetables should be thoroughly washed. Paper napkins or towels need to blot them to remove excess moisture. Upper part with stalk from sweet peppers in without fail cut off. Carefully through it, seeds and partitions should be removed from the fruit. In the resulting clean cavity of the vegetable, the filling of eggs, curds and garlic is carefully laid.

It remains only to carefully (so as not to deform the workpiece) cut the stuffed peppers with a sharp knife. It is recommended to decorate the resulting rings with chopped herbs. It turns out hearty, appetizing and infinitely tasty, although such a cold appetizer is extremely simple!

Video recipes

To make a Jewish salad, which is well suited to the everyday and festive table, you should use video recipes:

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

Interestingly, to Jewish cuisine such a salad has a very distant relation, but immigrants from the USSR willingly and often prepare it in Israel. Among the alternative names for the Jewish salad with cheese and garlic, there are also the following: Cosmos, appetizing 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, the speed of preparing dishes from available, but delicious foods, like, for example, the well-known mincemeat. jewish salad with melted cheese and egg - a great example of a simple and satisfying homemade snack, 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, to make the dish spicier or softer due to more or less garlic.

By traditional recipe Jewish salad is prepared with melted cheese, but it can be replaced with any hard 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, prepare a Jewish salad with carrots. And finely chopped parsley will help soften the sharpness of the garlic.

Jewish Salad with Cheese and Garlic versatile snack for all occasions. You can simply spread it on bread or croutons, and for the festive table use it as a filling for stuffed tomatoes, eggs or tartlets.

Jewish salad can become a table decoration, how to do it? Very simple: fill it tightly bell peppers bright colors, place in the freezer for half an hour, and then cut into rings and put them on a dish.

Another way original submission Jewish salad - in pita bread. The last one can be missed cheese mass, roll into rolls and place 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 family or guests with a simple but original dish.

Cooking

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

1. First you need to boil hard-boiled eggs, cool them in cold running water and peel. Chop the eggs with a fork or grate.
2. Grate melted cheese coarse grater and mix with eggs, lightly salt. To make the cheese easier to grate, it is better to hold it in the freezer in advance.
3. Pass the garlic through a press or grate on a fine grater, add to the cheese with eggs.
4. Add mayonnaise to the mass 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 cheese, should be frozen in advance for convenience.

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

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

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

moysup.ru

Favorite Jewish Salad

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

Classic Jewish salad recipe

Prepares simply and quickly.

Hard boil 2 eggs. Cool down in cold water.

Processed cheeses, before grating them, put them in the freezer and let them freeze, then you will easily grate them, and they will not be smeared all over the grater.

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

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

Now it can be eaten with a spoon, spread on white or black bread. You can stuff bell peppers with them, put them in the freezer, let them freeze a little, and then carefully cut them into rings. You can spread tomato slices with this salad. Another serving option - cheese rafaello - take a small amount with a spoon cheese salad and gently roll in grated crab sticks. Also, you may be interested in a salad of carrots and beets 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 it is said that such salads have never been found in traditional Jewish cuisine. And it's natural. Where would the Soviet processed cheese “Druzhba” come from in orthodox cuisine? 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 already been modified today and turned into several variations on the main theme: grated carrots, greens, pickled cucumber, mushrooms are added there, smoked chicken, and instead of processed cheese they take hard Russian cheese. But let's talk about everything in order.

Basic recipe. "Jewish salad" as it is

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

Grate four processed cheese and four cloves of garlic. You can skip the ingredients through a grate garlic press. Add a couple of tablespoons of mayonnaise, salt, pepper and mix.

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

This salad is stuffed with tomatoes.

Also, "Jewish salad" is spread on canapes or croutons.

You can string balls on skewers along with pickled mushrooms, gherkins, bell peppers, slices of diced sausage.

The second recipe is the most common

Add boiled eggs grated on a fine grater to the named ingredients. Everyone chooses the amount to taste. Usually, two to four eggs are taken for four curds. 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, the balls will not turn out (they will spread on the plate). Everything else is repeated as in basic recipe.

Recipe three. With hard cheese and carrots

Two raw carrots finely rubbed on a grater. We also rub two processed cheeses. 100 grams of hard cheese ("Russian", "Dutch" - it does not matter) is also sent to 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 apply.

There are two more options for 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 the hastily 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 should be cut into circles and fried, breaded in salted flour.

Divide into four servings. Cut the fresh tomato into slices, put 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 circles. The snack is ready.

You can take smoked chicken fillet, breast or whole chicken. A chicken breast or a whole carcass will have to be cleaned of skins and bones after fiddling with it. The fillet just needs to be cut into cubes. Two large peppers (bulgarian, sweet, red) are also prepared, cleaned of seeds, and cut into thin bars. Open a jar of horseradish with beets, take a couple of tablespoons of the contents from there and mix with two tablespoons of fat mayonnaise. Grind a couple of sprigs of parsley and a clove of garlic - add them to the sauce and mix everything. Snacks can be served on the table.

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Jewish salad: my family's family recipes

Date: 19 02 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 a neighbor - Rosalia Katz. Rosico-neini was known as an excellent cook, but to get from her the right recipe it was almost unrealistic. And it doesn't matter if it was about cooking her famous apple strudel or someone was trying to find out how she cooks any Jewish salad.

Rosa loved florid formulations, and at her second sentence she already wanted to run to hell, if it was not right, this recipe. Neighbors have long known this feature of hers, but still periodically made heroic attempts to find out how she cooks this or that delicious Jewish dish. Now, it would seem, Rosika's simple salad of melted cheese, eggs and garlic turned out to be tastier than the others. Why? She herself said that it was seasoned with her sarcasm - since this dish has nothing to do with Jewish cuisine! Here is Aierzvibele - it has, but this "imposter" does not.

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

For example, you cook Jewish dishes, and which ones? I cook most of the time chicken bouillon With semolina dumplings. It is very popular in Transcarpathian cuisine. I beg you, my dear readers, send your recipes with photos - I will supplement this and other articles with them with great pleasure. Now, first of all, I will tell you the recipe for a Jewish classic salad in our understanding.

Salads are firmly rooted in the menu of every person. It's hard to imagine today festive feast without traditional Olivier, tender Mimosa or favorite 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 is already known long years. Even after many years, in the age of exquisite and sometimes luxurious food, this savory snack does not lose its popularity. This is not at all surprising, because inexpensive salad preparing for minutes, looks great, has a gentle 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 lavash stuffed with spicy snack, airy tartlets with cream 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, its substitutes will only spoil the taste of the dish. The surrogate has more dense structure and rich White color, while the natural ingredient is 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 less stick to kitchen utensils. If the cheese is too soft, it must be sent to freezer for 30-40 minutes and then recycle 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 type, 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 its modern analogues will help to cope with this task in a matter of minutes.

Space - the classic version

It is said that this type of snack was first prepared in Israel. Whether this is really so, it is unlikely that it will be possible to find out, but it is still worth cooking Jewish and egg. A spicy, literally melting in your mouth appetizer suitable for spreading sandwiches, additional dish for dinner and holiday treats.

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.

Decorating 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 ready salad, tamping it down well. stuffed peppers send to the refrigerator for several hours. Using a large sharp knife, cut the vegetables into circles about 1 cm thick. Put on big 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 a spicy hint of garlic will please all relatives and friends.

Products:

Process:

1. Wash the carrots well, place in a saucepan and pour cold water. send to medium fire, bring to a boil, then reduce the flame. Cook for about 30-40 minutes until fully prepared. 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.

Design Tip: beautiful snack 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 refined and original, mushroom will come to the rescue. jewish snack. The champignon recipe requires a little more time to cook, but it will more than pay off. luxurious taste dishes. 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 from three types cheese. fused 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

Fused and hard cheese We harmonize perfectly 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 it will be achieved perfect result and rich taste.

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 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 turn on average 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.

Decoration tip: the whole surface thin lavash lubricate 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 snack does not require expensive products or 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!

Calories: Not specified
Cooking time: not specified

I don't know why this salad is called "Jewish". As far as I know, there is no such or similar dish in traditional Jewish cuisine. However, in the expanses of the former Soviet Union he was known precisely as "Jewish" and was often cooked - both on weekdays and on. The great popularity of this dish is due to the fact that it is prepared from the simplest, conventional products, it is impossible to spoil it, but it tastes and looks very good.
Jewish salad with melted cheese and carrots can be served as a separate dish, and use as a spread on sandwiches, and stuff them with vegetables or meat. You are unlikely to find this salad in cafes or restaurants - although it is very beloved and famous, it is homemade food. For the most part, Jewish salad is prepared without carrots, but I like it this way - so that the color is bright, saturated, so that the taste is unusual, slightly sweet - in combination with cheese and garlic it turns out just amazing!

Ingredients for "Jewish" salad according to the recipe:

- 1 processed cheese weighing 100 g;
- 1 large egg;
- 30 g carrots;
- 2 tbsp. spoons of mayonnaise;
- salt;
- black pepper;
- 1-2 cloves of garlic.

Step by step recipe with photo:

Hard-boiled egg for Jewish salad. To do this, lower it into boiling water and cook for 10 minutes. Then fill with cold water and cool for 10-15 minutes.

Peel the cooled egg carefully.

For the Jewish salad, we need melted cheese. Try to buy some cheese good quality and high fat content. I usually take the form "Friendship" or "Russian". In principle, if you do not like processed cheese, then for this salad you can easily replace it with your favorite variety of ordinary hard cheese such as "Russian" or "Dutch". Blue cheeses or sweetish cheeses such as Maasdam are not suitable for this recipe.

Three cheese on a medium grater.

We clean and wash carrots.

For Jewish salad, three carrots on a fine grater. Some people like it when the pieces of carrot in this salad feel good, so they rub it on a medium grater, like an egg and cheese. I like it when the taste of carrots is not the main one, so I chose a fine grater for myself. And you do as you please.

Add mayonnaise, salt and pepper. Mayonnaise (both for this and for the rest of the dishes you prepare) I highly recommend using homemade.

We pass the garlic through a garlic press and also add it to the cheese, egg and carrots.

We mix everything thoroughly. This salad is best mixed with a fork.

The salad turns bright orange thanks to carrots and looks very appetizing.

Salad "Jewish" with melted cheese and carrots can be served just like that, or, as I said, you can use it as a spread for sandwiches.




And further. You can vary the ingredients to your liking: add, for example, boiled rice or corn and you have your version and your Jewish salad recipe.

lovers processed cheese in salads can cook

This appetizing spicy appetizer with garlic and cheese is well-deservedly popular. It is also called "Jewish appetizer" or "Jewish salad". I remember her from childhood at all holiday tables. If you, among the current food abundance, have forgotten this spicy, fragrant snack I would like to remind you of her 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 you all a good appetite and thank you to 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?