For any festive table.

By the way, this is not just a salad - this appetizer can be spread on a slice of bread: it makes a wonderful sandwich. Another Jewish salad made from processed cheese, eggs and garlic is often used as a base in other appetizers: in pita rolls, stuffed eggs, sandwiches with red fish, etc.

If you are not yet familiar with this dish, I will be happy to share its preparation with you.

Ingredients:

• 1 egg;
• 1 processed cheese (100 grams);
• 1 clove of garlic;
• 2 tbsp. mayonnaise;
• salt, pepper to taste.

For the recipe, we need to boil hard-boiled eggs, that is, those that have not only the white, but also a hard yolk. Such eggs need to be boiled for 10 minutes - after this time they will be the way we need them. Cool the eggs and peel them. And then grate both the white and the yolk.

The next main ingredient is processed cheese. It may be pasty, in which case you don’t need to do anything with it. Mix immediately with grated egg. But most often for Jewish salad I use processed cheese in blocks. Here you need to grate it. If the cheese is with high content fat, it is very tasty, but does not grate well. Put it in for 5-10 minutes freezer, and after such cooling it will be quite easy to grate.

We have prepared the main ingredients for the Jewish salad, all that remains is to combine them. Place the grated egg and processed cheese in one container - a plate or bowl.

Add garlic to them, passed through a garlic press or chopped very, very finely.

Don't forget about mayonnaise. By the way, it is better to make it yourself - homemade, it is much healthier than its store-bought counterparts.


Mix all the ingredients for: egg, cheese, garlic and mayonnaise. By the way, it is best to mix this salad with a fork, not a spoon. Try the salad - you may want to add a little salt and black pepper to it.


That’s all, actually, our Jewish salad is ready.
As I already said, it can act as one of the components in other snacks. As an example, I will give you tomatoes with Jewish salad.


And sandwiches with Jewish cheese and garlic salad are so good!

Message quote How to prepare a Jewish salad "Jewish appetizer 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 simple spicy snack prepares quickly, simply and from the simplest and available products: boiled eggs, processed cheese with garlic.

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 - 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? 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 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.

1. 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.
2. 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.
3. Pass the garlic through a press or grate it fine grater, add to cheese and eggs.
4. 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 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 on the festive table spectacular snack, can be rolled out lettuce mass balls and roll them in chopped (grated) crab sticks, placing the resulting buns in a neat pile. In the photo you can see many more options for the original presentation of Jewish salad.

Calories: Not specified
Cooking time: Not indicated

Recipe with photos step by step:

Turn on the stove, pour water into a small saucepan and put on fire. When the water boils, put the eggs in the saucepan for 5-7 minutes.
Grind the cheeses. If you kept them room temperature– grate them with a fork, but it will be more convenient if you put the cheeses in the freezer for 15-20 minutes – they can be chopped using a grater (large).




We also either mash hard-boiled eggs with a fork or chop them on the same grater as cheese curds.




Grind the garlic using a special press.
Place cheese, eggs, and garlic in a salad bowl or bowl. Add a pinch of salt, mayonnaise and mix everything well.




A little trick: if you want to make sandwiches with this salad or fill tartlets, add it to it small piece grated butter (grate the butter that was in the freezer).
Have a nice holiday and tasty food! Bon appetit!






They turn out very tasty

Jewish salad, in its own way 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, care about their health and thrifty 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 pure 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 into 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 this we send 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 resting for 40 minutes in a cool place, the dish is ready to serve.

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 it on one surface of the pita bread in an even layer. 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 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! The Jewish kings in this case are 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.

We grease the spread pita bread with the prepared cheese mass, and then cover it 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 onion - ½ pc.
• 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 lettuce leaves and chop into thin strips bell pepper. 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. IN Jewish cuisine there is also an interpretation of this 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.

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

Recipe:

1. 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.
2. Processed cheese It’s better to put it 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.
3. 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.
4. 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 on butter pieces 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:

1. We will turn hard cheese into fluffy and tender shavings. To do this, you need to grate the cheese on a fine grater.
2. 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.
3. Peel the garlic and rinse under water. Grind the garlic using a fine grater.
4. 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, do 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:

1. Wash the beets from dirt and let them boil directly in the skins. Use beets small size. 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.
2. Boil chicken eggs hard, cool in cold water, remove all shells, grate eggs on a fine grater.
3. 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.
4. Take as much garlic as you like. Grate the peeled garlic on a fine grater.
5. Chop the peeled walnut kernels with a knife.
6. 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:

1. 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.
2. Finely chop the champignons. Then we put them in a frying pan and fry them, add salt and pepper. Fry the mushrooms until done.
3. Boil chicken eggs hard, cool and peel them. Grate the eggs on a fine grater or chop the eggs with a fork.
4. 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.
5. Freeze the processed cheese, then grate it on a fine grater.
6. Be sure to wash fresh herbs. Then chop it very finely.
7. 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.