Jewish salad: my family's family recipes. Jewish salad with melted cheese

Ingredients:

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

Versatile snack

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

It's interesting that Jewish cuisine similar salad has a very distant relationship, but immigrants from the USSR willingly and often cook 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, make 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 a universal appetizer 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? Very simple: fill it tightly bell peppers 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 last one can be missed cheese mass, roll into rolls and place on a plate 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 the processed cheese on a coarse grater and mix with eggs, lightly salt. To make the cheese easier to grate, it is better to keep it in the freezer in advance.
Pass the garlic through a press or grate it fine grater, add to 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 notes.

Options

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 apply for festive table spectacular snack, can be rolled out lettuce mass balls and roll them in crushed (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.

There are times when you want to snack on something tasty, but at that time there is not a large selection of products in the refrigerator. Or you need to prepare snacks from scratch when guests unexpectedly arrive. What to do in such cases, because there is no desire or time to run to the supermarket and buy groceries.

You can use the recipe for Jewish salad. It is prepared quickly, requires very little ingredients, and ready-made snack It turns out tasty and tender.

Jewish salad with carrots

Jewish salads are very easy to prepare and consist of the simplest ingredients, which is why they are often included in daily menu. We suggest using the recipe for Jewish salad with carrots and preparing one of these salads.

Grocery list:

Carrots - one hundred grams.
Processed cheese - three hundred grams.
Mayonnaise - six tablespoons.
Eggs - three pieces.
Garlic - four cloves.
Ground black pepper - a couple of pinches.
Salt - one third of a teaspoon.

Preparing the salad

First, according to the Jewish salad recipe, you need to prepare some ingredients. Chicken eggs must be hard-boiled. Why do you need to fill the pan with water? Place the eggs in it and add salt to prevent them from cracking. You need to cook for eight to ten minutes. Drain the boiling water and add cold water. Wait about twenty minutes and slowly remove the shell.

The next ingredient included in the Jewish salad recipe is cheese. By original recipe the cheese should be processed, with a high percentage of fat, but if you prefer any other cheese, that will also work. Processed cheese you need to grate it on a coarse grater and pour it into a bowl that is suitable in size.

Peeled eggs also need to be grated through a medium-sized grater and added to the grated cheese. Peel the carrots, wash well under the tap and pat dry with a paper towel or napkin. According to the Jewish salad recipe, the carrots should be grated through a grater with the smallest holes to match the rest of the ingredients. But if you want the carrots to be clearly felt in the salad, you can grate them using a medium grater or even a coarse one.

Place the carrots in a bowl with the cheese and eggs. Next add mayonnaise, pepper and salt to your taste. Add the garlic cloves passed through the garlic press and mix all the ingredients thoroughly. The prepared Jewish salad is served as a separate dish. If desired, you can spread it on croutons. and they will turn out great delicious sandwiches.

Classic Jewish salad

Classic version Jewish salad is also called an appetizer. Prepare Jewish salad according to classic recipe very simple and takes very little time.

Compound necessary ingredients:

Processed cheese - four hundred grams.
Garlic - four cloves.
Eggs - five pieces.
Mayonnaise - two hundred and fifty grams.
Dill greens - half a bunch.
Ground pepper - two pinches.
Salt.

Cooking a spicy snack

We use the recipe for a classic Jewish salad to prepare. Processed cheeses need to be cooled in the refrigerator so that they do not stick to the grater. Pour chicken eggs cold water and put on fire. After boiling, cook for eight minutes, drain and cool in cold water for about half an hour. Then remove the shell.

You need to take a convenient and suitable bowl and grate hard-boiled chicken eggs on a medium grater. Remove the chilled processed cheese from the refrigerator and also rub on top of the eggs. Peel medium cloves of garlic and pass through a garlic press. Add finely chopped dill.

To sprinkle ground pepper and add a little salt. Place mayonnaise on top and mix all ingredients well. Place the Jewish salad prepared according to the recipe for about thirty minutes (you can see the photo of the dish in the article) in the refrigerator. After cooling, you can serve it on the table, lay it out in a heap on a plate and sprinkle with herbs, or you can cut the red tomato into large slices and place a spoonful of salad on top. And another option is to simply apply the prepared Jewish classic salad onto slices of bread and serve as delicious and savory sandwiches.

Will be required simple products. This:

Cheese - two hundred grams.
Eggs - five pieces.
Mayonnaise - two hundred grams.
Champignons - three hundred grams.
Onion - two small heads.
Oil - three tablespoons.
Pepper - one third of a teaspoon.
Salt to taste.

Cooking process

The recipe for Jewish salad with cheese and mushrooms is very simple to prepare and does not require much culinary knowledge from you. It is enough just to follow the recipe and sequence. First you need to prepare some ingredients. Wash the champignons well, dry them, cut them into thin slices and simmer in a frying pan with the addition of sunflower oil.

Next you need to boil the eggs. They definitely need to be hard-boiled. Place the eggs in a saucepan, pour cold water and place on the fire. From the moment it boils, cook for eight to nine minutes and drain the boiling water. Cool in cold water for twenty minutes to half an hour. Then remove the shell from them.

Peel the onions and chop into small cubes. All the ingredients are prepared, and now you need to take a bowl in which all the components of the Jewish salad with cheese and mushrooms will be combined. Place mushrooms fried until tender in a bowl. Grate hard-boiled eggs on top. Pour out the crushed onion. Grate the cheese on a fine grater. Can be used as cheese in this salad durum varieties, and processed cheese, the taste of the salad does not change much.

Next, add ground black pepper and salt to your taste. Place mayonnaise on top and thoroughly mix all the ingredients of the Jewish salad prepared according to the recipe (you saw photos of serving options in the article). It is advisable to cool the salad a little and give it time to brew. To do this, you need to put it in the refrigerator for an hour. Then you can serve this salad by placing it on beautiful dish. If desired, you can sprinkle fresh finely chopped dill on top, and place washed cherry tomatoes around the edges. A tasty and quite spicy Jewish salad will definitely please all your loved ones.

Chicken eggs, 6 pieces;
Processed cheese, 6 pieces;
Garlic, 5 cloves;
Mayonnaise;
Salt and pepper to taste.

Recipe:

Take chicken eggs and put them in a saucepan with water, then turn on the heat and boil the eggs, when they boil, reduce the heat and cook the eggs for another 8 minutes. Cool under running cold water ready eggs, then remove all the shells from them. Grate the eggs on a fine track.
It is better to put processed cheese in the freezer in advance. If the cheese curds are too soft, they will be difficult to grate and will stick together. Cheeses can be used in a variety of flavors, so the salad will be original and flavorful. Grate the cheeses on a fine grater.
Peel the garlic cloves and wash the garlic. Then you need to chop it, it will be best if you also grate it on a fine grater, as well as all the other ingredients.
Place all the ingredients in a common saucepan, mix them thoroughly, add salt, black pepper and season with mayonnaise. We managed to prepare a wonderful appetizer very quickly and simply. You can simply serve Jewish salad in a salad bowl. Or cook them for him original sandwiches. Fry the pieces in butter white bread. Spread Jewish salad on bread, add a tomato ring and garnish with fresh herbs.

Ingredients:

Hard cheese, 200 grams;
Chicken eggs, 5 pieces;
Garlic, a few cloves;
Mayonnaise;
Salt and pepper to taste;
Fresh laziness to taste.

Step by step recipe:

We will turn hard cheese into fluffy and tender shavings. To do this, you need to grate the cheese on a fine grater.
Boil chicken eggs hard, bring the eggs to a boil and cook for another 8 minutes. Then turn off the heat and drain the boiling water from the eggs. Cool the eggs in cold water. Then we peel the eggs and grate the eggs on a fine grater.
Peel the garlic and rinse under water. Grind the garlic using a fine grater.
Now mix the cheese, eggs, garlic together, add salt, pepper to taste and mayonnaise, mix our salad thoroughly again. All is ready. This appetizer can also be used to stuff tomatoes, and it looks beautiful and tastes great. In general, Jewish salad is a universal appetizer that can be used in different ways, stuffed with eggplants, crab sticks, etc. cheese balls and much more. Usually Jewish salad is made in large quantities. In addition to salt and pepper, add other spices to your taste.

Ingredients:

Beets, 3 pieces;
Chicken eggs, 6 pieces;
Processed cheese, 6 pieces;
Garlic, to taste;
Salt and pepper to taste;
Walnuts, 100 grams;
Mayonnaise.

Recipe:

Wash the beets from dirt and let them boil directly in the skins. Use small beets. When it's ready, cool it and peel it. To cool the beets faster, you can put them in cold water. Grate the beets on a fine grater.
Boil chicken eggs hard, cool in cold water, remove all shells, grate eggs on a fine grater.
Pre-freeze the processed cheese. Then grate it on a fine grater. Use cheesecakes with different tastes, for example, the taste of bacon or mushrooms.
Take as much garlic as you like. Grate the peeled garlic on a fine grater.
Purified kernels walnuts chop with a knife.
Mix all the ingredients together, add salt and black pepper, and season the salad with mayonnaise. Everything is ready, it turned out bright and tasty.

Ingredients:

Chicken fillet, 400 grams;
Champignons, 300 grams;
Chicken eggs, 5 pieces;
Potatoes, 2-3 pieces;
Processed cheese, 5 pieces;
Fresh herbs, to taste;
Mayonnaise;
Salt.

Recipe:

Rinse the chicken fillet under running water, then bring the water to a boil and place the fillet in it. Be sure to add salt and spices to your taste. The fillet should be completely ready within half an hour. Cool the meat and chop it very finely.
Finely chop the champignons. Then we put them in a frying pan and fry them, add salt and pepper. Fry the mushrooms until done.
Boil chicken eggs hard, cool and peel them. Grate the eggs on a fine grater or chop the eggs with a fork.
Wash the potatoes thoroughly to remove any dirt. Place the potatoes in a saucepan with water, boil the potatoes in their jackets. Ready potatoes cool and peel. Grate the potatoes on a coarse grater. Be sure to cool the potatoes well. If you rub it while hot, it will stick together a lot.
Freeze the processed cheese, then grate it on a fine grater.
Be sure to wash fresh herbs. Then chop it very finely.
Place potatoes, fillets, mushrooms, herbs, cheese, eggs in a common bowl, add salt, pepper and mayonnaise. Mix the entire salad thoroughly. It turned out very tasty and aromatic. This is how varied a Jewish salad can be.

The “Jewish” salad, despite its characteristic name, has nothing to do with Jewish cuisine. But this dish is very familiar to all housewives in the post-Soviet space. It was in those years when there was a meager range of products in grocery stores that this salad gained immense popularity, since it contains the simplest and most affordable of them: processed cheese, eggs, garlic and mayonnaise. Cheese and eggs harmonize perfectly with each other. Garlic fits perfectly into this composition, subtly highlighting the taste of the dish and adding piquant notes. And mayonnaise, being a connecting link, makes the “Jewish” salad satisfying and appetizing.

Taste Info Festive salads / Buffet appetizers

Ingredients for 4 servings:

processed cheese – 3 pcs.
chicken egg – 2 pcs.
garlic – 3 cloves
mayonnaise 67% fat – 60 g.

How to cook Jewish salad with melted cheese, egg and mayonnaise

Boil the eggs hard – 10 minutes after boiling.

Tip: be sure to make sure that the eggs are not overcooked, otherwise the yolk will acquire a bluish tint, which, in turn, can ruin the appearance of the salad.

While the eggs are boiling, grate the cheeses using a large hole grater.

Tip: Before grating the cheese, place it in the freezer for 15 minutes. Then it will not stick to the grater.

Place the boiled eggs in cold water, then peel and grate on a coarse grater.

Peel the garlic cloves, rinse and pass through a press.

Season with mayonnaise.

Mix thoroughly into a homogeneous mass.

Serve the “Jewish” salad by placing it in a heap on a platter and decorating it as you wish. For decoration, cut into circles, slices or, for example, thin slices fresh vegetables and greens.

In addition, you can make canapés with salad, stuff them with bell peppers, tomatoes or fill tartlets. In addition, toast spread with a thin layer of lettuce and decorated with parsley leaves or dill sprigs will be a wonderful decoration for both everyday and holiday tables.

You can also make an excellent salad with Jewish salad. buffet appetizer and stuff the salad with tomatoes or slices of bright yellow or red bell pepper. They can also stuff thin pita bread, perhaps other options for using this simple but tasty salad will come to your mind.

Note to the owner:

You can replace processed cheese with hard or sausage cheese. The taste of the salad will not be affected by this.
For a richer taste, you can add boiled and finely grated carrots to the dish.

Teaser network

Jewish salad with melted cheese, egg and carrots

Despite the fact that now there is a huge abundance of all kinds of products and new recipes, the Jewish salad with processed cheese, eggs and carrots has survived to this day since the times of the USSR. He was the favorite then festive dish from the housewives. The most common and affordable products are needed; there has never been a shortage of carrots with eggs and processed cheese. It’s easy to prepare; this salad can be entrusted even to a very young assistant – your daughter. It turns out nutritious and tasty, after festive feast doesn’t stay, because he’s among the first to gobble it up.

A little tip: try to find a real one for this salad. processed cheese, manufactured according to GOST, and not a cheese product.

Ingredients:

processed cheese – 2 pcs. (100 g each);
chicken eggs – 2 pcs.;
carrot small sizes- 2 pcs.;
garlic cloves – 2-3 pcs.;
mayonnaise – 40-50 ml.

Message quote How to prepare a Jewish salad" Jewish snack with melted cheese and garlic" - cooking options

Ingredients:

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

Versatile snack

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

Among the alternative names for the Jewish salad with cheese and garlic are the following: Cosmos, an appetizing appetizer, and even window putty.

The classic recipe for Jewish salad can still be associated with the traditional cuisine of Ashkenazi Jews, which was distinguished by simplicity, even poverty, and speed of preparation of dishes from affordable but tasty products, such as the well-known mincemeat. Jewish salad with melted cheese and egg is an excellent example of a simple and satisfying homemade snack that is not particularly sophisticated, but is unlikely to leave anyone indifferent.
Anyone can prepare a Jewish salad; it does not require extraordinary culinary skills. The proportions of products can also be changed based on personal taste preferences, making the dish spicier or softer by using more or less garlic.

According to the traditional recipe, Jewish salad is prepared with melted cheese, but it can be replaced with any hard cheese or even sausage, the taste will definitely not suffer from this. To diversify the taste, you can add other products to the dish, for example, they prepare a Jewish salad with carrots. And finely chopped parsley will help soften the pungency of garlic.
Jewish salad with cheese and garlic is a universal appetizer for all occasions. You can simply spread it on bread or croutons, and for a festive table, use it as a filling for stuffed tomatoes, eggs or tartlets.

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

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

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 the processed cheese on a coarse grater and mix with eggs, lightly salt. To make the cheese easier to grate, it is better to keep it in the freezer in advance.
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.

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

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

Options

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

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