Preparing a traditional Jewish appetizer of cheese and garlic

The presented Jewish dish can be served both on a festive table and included in the everyday menu. Garlic and cheese lovers will love this appetizer. The combination of boiled eggs, processed cheese and spices makes the dish taste unusual. To make such a snack you need to first buy a set of products. It is worth noting that the Jewish snack is not an expensive dish. All ingredients are affordable, and most importantly, they can be found in any, even local store.

Many chefs have developed their own way of preparing Jewish snacks. Some people use hard cheese instead of processed cheese, and add eggplant rather than tomato to enhance the taste. The beauty of the dish is that you can prepare the appetizer differently each time and get a different flavor.

Every person has tried a garlic dish at least once in his life, but perhaps he did not realize that it was a Jewish snack. How to prepare a savory snack in a few minutes, read on.

Salad snack option

Kitchen appliances and utensils: large grater or meat grinder with a special attachment. Also prepare a pan for boiling eggs, a garlic press or knife and a cutting board.

Ingredients

How to choose the right ingredients

• Pay attention to the freshness of eggs . You can check it by putting them in water (fresh ones will drown) or by hanging a whole egg near your ear: fresh ones won’t hear any gurgling sounds.
• It is better to take processed cheeses without additives . “Traditional” options, for example, “Friendship” or “Yantar” are perfect.
• For this dish it is better to use light mayonnaise . If desired, you can make the sauce yourself.

Step-by-step cooking recipe

1. Wash 4 eggs, place them in a saucepan, cover with water, add a little salt and put on fire. Boil for 10 minutes from the moment of boiling, cool, peel.
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2. Grate the eggs on a coarse grater or pass through a meat grinder.

3. Grind 2 processed cheeses in the same way.

4. Peel the garlic (2-3 cloves), finely chop or pass through a press, add to the dish.

5. Season the salad with 150-200 g of mayonnaise, add salt to taste.

Recipe video

To see how this simple snack is made, watch the following video, which shows the entire process.

"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.

Jewish snack in tomatoes

Cooking time: 30 minutes. Number of servings: 14. Calories (per 100 g): 123 kcal. Kitchen appliances and utensils: garlic press, knife, cutting board and grater or meat grinder with attachment.

Ingredients

Step-by-step cooking recipe

1. Grate 400 g of sausage cheese.

2. Peel one carrot, rinse it, dry it and grate it on the same grater. Mix both ingredients.

3. Peel 4-6 cloves of garlic and chop them using a press.

4. Season the appetizer with 100-120 g of mayonnaise and mix thoroughly. Add salt to taste. If the mixture is a little thick, add about 30 ml of water. Let the mixture stand for about a quarter of an hour.

5. Meanwhile, wash and dry seven tomatoes. Cut each one in half and remove the core with a sharp knife.
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6. Fill the resulting tomato “boats” with the cheese mixture.

Recipe video

The following video shows how to prepare this appetizer and also demonstrates how it can be decorated.

Sandwiches with sprats

Another fish hit of the Soviet feast. It looks like Anastas Mikoyan worked hard to put fish into the consciousness of the proletarian masses. On weekdays, the Soviet people fried pollock, on holidays they made aspic and said “what a disgusting thing”, or prepared “Borodinsky” croutons, greased them with “Provencal”, and served them with sprat, cucumber or egg.

Ingredients:

• 1 loaf of Borodino bread;
• 1 can of Riga sprats;
• 1 cucumber (fresh or pickled);
• ½ jar of mayonnaise;
• 4 cloves of garlic;
• vegetable oil - for frying;
• parsley or dill - for serving.

Remove the sprats from the oil and place on a paper napkin. Cut the bread into portions and fry in vegetable oil. Grate the garlic and mix with mayonnaise; Cut the cucumber into thin slices. Spread each piece of Borodino bread with mayonnaise, place a slice of cucumber and sprat on top, garnish with herbs; Keep in the refrigerator until serving.

Forshmak – Jewish fish appetizer

Cooking time: 25-30 minutes. Number of servings: 8-10. Calorie content (per 100 g): 183 kcal. Kitchen appliances and utensils: cutting board, meat grinder or blender. Also prepare a sharp knife and a mixing container.

Ingredients

Step-by-step cooking recipe

1. Clean one herring carcass, remove the fins, head and entrails. Make a cut along the spine and remove the bones. Remove the skin from the carcass. Cut the fillet into pieces.

2. Peel one apple. It is better to take the fruit of the sweet and sour variety. Remove the core and tail, cut the fruit into pieces.

3. Hard boil two eggs, peel them and cut into large pieces.

4. Peel one onion and roughly chop it too.

5. Freeze 100-120 g of butter.

6. Pass the ingredients through a meat grinder twice: herring, apple, onion, eggs. You can skip the butter just once.

7. Add ground black pepper to the resulting mass (depend on your own taste), and also pour in 1 tablespoon of apple cider vinegar.

8. Knead the mincemeat again and it is ready to be served.
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Recipe video

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

"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.

It is recommended to place the finished dish on a plate, making a small depression in the center. Pour a spoonful of olive oil into it and place the boiled chickpeas left earlier. You can also sprinkle the hummus with paprika.

How to decorate a dish

• If you have prepared a Jewish appetizer of cheese with garlic according to the first or second recipe, you can decorate it with any finely chopped herbs , as well as pieces of boiled carrots and eggs. Black olives look great as a decoration.
• Forshmak is also decorated with carrots . You can supplement the dish with sprigs of dill, pieces of apples (sprinkle them with lemon juice or apple cider vinegar first so that the slices do not darken).
• The fish version of the appetizer can also be sprinkled with finely chopped green onions , which will give it an additional piquant note.

Eggplant rolls

For those who like blue ones, you can use fried slices in a frying pan as an addition to the sauce. They look very appetizing, and most importantly, the eggplant rolls are delicious. To prepare the dish, you need to cut the eggplant lengthwise into slices, fry on both sides until golden brown. It is advisable to blot the remaining vegetable oil into a paper towel. After this, you need to place the salad ball on the slice, spread it evenly around the perimeter, leaving the edges untouched so that you can roll the roll.

The main advantage of a Jewish appetizer is that this salad goes harmoniously with many foods. Therefore, you can conduct your own experiments and always prepare the dish in a new way with different ingredients.

Tips and tricks

• To peel eggs faster and easier , immerse them in cold water immediately after cooking. You can beat each one with a spoon - this will make it easier to remove the shell.
• If the egg cracks during cooking, add a little vinegar to the water - the white will curl and will not spread.
• To make it easier to grate the processed cheese , put it in the freezer for 20-40 minutes - it will freeze a little and will not spread on the grater or meat grinder.
• You can quickly peel garlic like this: cut off the roots and tails, then place 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 that have fairly fleshy skin. The appetizer with red and yellow tomatoes looks very original.
• If the herring for mincemeat is too salty, soak it in strong black tea or milk. In the first case, the fish will acquire a pleasant smell, in the second, it will taste more tender .

How and with what to serve the dish

All three appetizer options can be served in a salad bowl or on a small plate, or with tartlets that are easy to prepare yourself. The first two recipes are perfect for a large plate of appetizers: tartlets with caviar or the original version with red fish and tartlets with cheese mixture look very elegant. By the way, you can serve not only appetizers this way - salad in tartlets will be an original addition.

If you prefer to serve canapés on a festive table, complement them with mincemeat. This appetizer goes well with black bread croutons, fried without butter.

The first two versions of the Jewish snack can be spread on a loaf or dried pieces of bread, salty crackers. They also make an excellent filling for a pita roll.

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. Herring, sausage cheese, eggs, carrots, onions and butter make an excellent sandwich spread.
• You can modify the fish appetizer by frying the onion a little in butter and adding a couple of boiled potato tubers to the dish (they are also passed through a meat grinder).
• Some housewives put a loaf soaked in milk in mincemeat - a couple of pieces are enough.

Preparing Jewish-style snacks is very simple; it does not require a lot of time or any exotic products. All the options described are nutritious and suitable for preparation at any time of the year. If you boil the eggs in advance, you can make these dishes in literally five to seven minutes. What Jewish snack options do you prefer? Share your recipes in the comments!