Today I’m making a very easy to prepare and very tasty cheese and garlic topping, which is better known as a Jewish garlic cheese appetizer. Housewives serve this cheese topping on the table in a variety of serving options: as an appetizer on toast from white bread, in small waffle bowls, on tomatoes or other fresh or fried vegetables, in the form of balls or in a common salad bowl. It takes no more than 15-20 minutes to prepare such a snack of processed cheese with garlic. I am happy to share with you how to prepare and serve such a universal Jewish appetizer in this recipe, with step-by-step photos taken.
Ingredients:
- 1 package (100 g) of soft processed cheese;
- 2.5 tablespoons 67% mayonnaise;
- 2 large chicken eggs C-0;
- 1 clove of garlic;
- 2 tablespoons chopped dill;
- 1 baguette.
How to make a Jewish appetizer with garlic and cream cheese
Starting cooking, set the eggs to boil hard, cool and peel them.
In a bowl or deep salad bowl, knead the processed cheese with a fork together with mayonnaise until you get a paste.
Grate the eggs on a cheese grater and place them in a salad bowl with melted cheese.
Using a garlic press, squeeze the garlic onto the eggs, then add the dill. I note that you can easily replace dill with any greens you like.
Mix everything well, transfer it to a serving salad bowl, garnish with sprigs of dill and serve it on the table in such a way that everyone can put the cheese-garlic topping on their own toast and help themselves.
You can fill small waffle bowls using a pastry syringe.
Or you can cut the baguette into pieces and lightly dry them in the oven. Then, put 1-1.5 teaspoons of cheese-garlic topping on toast and distribute it over all surfaces and serve in this form.
As you can see, a delicious Jewish appetizer made from cheese and garlic is very versatile when serving and serving dishes. Simply by changing serving options, you can create a lot of new and original snacks. I am sure that this cheese topping will become a frequent guest on your menu.
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.
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 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 its simplicity, even poverty, and the speed of preparing dishes from affordable but delicious products, like, for example, the well-known forshmak. 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, 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 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.
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 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.
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, 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.
This delicious, spicy Jewish snack has been popular since Soviet times. At that time, the choice of products was small, and nothing special was required to prepare this dish - only processed cheese, garlic and mayonnaise, so the appetizer appeared at holiday feasts very often. With the current abundance of products, it still has not lost its popularity, but rather has acquired many variations due to the addition of other components and interesting ways submissions.
Classic version
The classic recipe for a Jewish snack includes only two ingredients - cheese and garlic. It’s very easy to prepare, you don’t need to steep it or keep it in the refrigerator, you can immediately serve it on the holiday table.
Ingredients:
- soft processed cheese – 2 packages (100 g each);
- – 2-3 cloves;
- mayonnaise – 2-3 tbsp. l.
Preparation:
You don’t have to freeze the cheese curds or grate them, but simply put them in a bowl, add mayonnaise with garlic and mash them well with a fork.
Types of snacks
Additional Ingredient Options:
Adjust the number of garlic cloves to your taste, but remember that the appetizer should still be spicy.
Submission methods
The Jewish appetizer of cheese and garlic can be served in a small salad bowl, garnished with dill (in the form of a salad).
Particularly exquisite is the appetizer served in the form of balls, which are rolled from the cheese mass and then rolled in crab sticks grated on a fine grater.
For buffets would be better suited a way of serving small portions on some basis. In this case, guests will not need forks; they can take the appetizer with their hands. The base most often used is:
To make it convenient to apply the snack to the base, fill a culinary syringe with cheese mixture, install a shaped nozzle and squeeze out small portions. It will turn out evenly and beautifully.
It will be very tasty and aromatic if you spread the Jewish cheese appetizer on hot slices of bread from the toaster. But this option is suitable for a small number of guests or for a romantic family dinner. When the celebration is big, it is problematic to make a lot of hot toasts.
Perhaps your imagination will suggest some other options. Try, experiment and surprise your guests.
Video recipe for Jewish snacks
Jewish snacks are rich in flavor and economical. Sometimes they contain unusual combinations of ingredients, for example, herring with apples. It was the Jews who invented the famous mincemeat and other interesting recipes. The best of them are collected here.
Jewish snacks - general principles of preparation
Very often, Jewish snacks consist of processed cheese. The easiest way is to use the product in foil; it is quite cheap, tasty, and widespread. It was the Jews who first came up with the idea of combining cheese curds with different products, grind, thereby obtaining appetizing and aromatic masses. They can not only be applied to toast or pieces of bread, but also used as a filling for various rolls, peppers or tomatoes, and eggs.
What else are Jewish snacks made from?
Fish, especially herring;
Eggplant;
Various vegetables;
Most often, snacks are paste or puree. It is convenient to prepare them in a blender. With its help, you can chop food in a few minutes. If it is not possible to use the device, then a meat grinder will do, through which you need to pass the ingredients several times. For some appetizers, a regular grater is sufficient.
Jewish appetizer of cheese and garlic
An option for a budget Jewish snack if you prepare it from processed cheese. This mass can be used as a spread for sandwiches, filling for vegetables, tartlets and any other flour products. Here is an appetizer option based on cucumbers and tomatoes.
Ingredients
2 processed cheese;
2 cloves of garlic;
0.5 bunch of dill;
Large cucumber;
Dense tomato.
Preparation
1. Chicken eggs you need to hard boil, cool, chop finely or use a grater.
2. You can use regular cheeses or with different flavorings. Free them from the foil and grate.
3. Peel the garlic cloves, also chop them on a grater or in another way.
4. Chop the dill, add to the total mass, season with mayonnaise and taste. If necessary, add salt, you can sprinkle a little pepper.
5. Cut the cucumber into 0.5 centimeter circles. Also chop the tomato. Place on a plate in one layer.
6. Make small balls from the cheese mass, place each on a piece of vegetable. Serve the Jewish appetizer to the table immediately, before the vegetables release their juice. The cheese mass can be stored in the refrigerator for up to two days.
Jewish herring appetizer “Forshmak”
The famous forshmak was invented by the Jews. To prepare the dish you need to use fatty herring. If the fish is over-salted, then place the fillet in milk or cooled black tea in advance; it also perfectly removes excess salt.
Ingredients
One herring;
Shallot 1 pc.;
Big green apple;
One boiled egg;
70 g butter;
1 tbsp. l. lemon juice;
Pepper, salt;
A piece of ginger root (4-5 grams).
Preparation
1. The herring must be peeled, gutted, and filleted. We select all the seeds as cleanly as possible so that they do not end up in the mincemeat. Cut the fillet into pieces.
2. Peel a large green apple. You can also use red varieties, but only sour ones. If the apple is small, then take two pieces. Cut the pulp into pieces, avoiding the cores with seeds.
3. Sprinkle the apple with lemon juice so that it does not darken and spoil the color of the mincemeat.
4. Place the herring and apples in a blender or food processor, add a piece of ginger, and add a boiled egg.
5. Peel the onion, cut into pieces and add to the total mass.
6. Beat all the products until the consistency of a homogeneous puree.
7. Add softened but not melted butter and beat again.
8. If it is not possible to use a blender, then pass the herring with the rest of the ingredients through a meat grinder several times.
9. For taste, add spices and stir.
10. Forshmak can be placed on a plate and decorated with herbs. Or immediately spread it on pieces of bread, fill tartlets, and use it for sandwiches.
Jewish appetizer of carrots with egg and cheese
The option is very simple salad, which can be placed directly on the table or used to prepare various other dishes, wrapped in pita bread, crab sticks, or filled into tartlets. We take any processed cheese, but you can also cook with hard varieties.
Ingredients
100 g processed cheese;
150 g fresh carrots;
2 cloves of garlic;
Salt, herbs;
1 tbsp. l. walnuts.
Preparation
1. Peel fresh carrots. We choose a juicy and bright root vegetable. Grate on a medium or fine grater, but do not do it coarsely.
2. Boil, peel a couple of eggs, then grate them into a bowl with the carrots.
3. Peel the garlic and chop it too.
4. Add processed cheese, grated or simply chopped finely. If the product is soft, then lay it out like this or mix it with mayonnaise.
5. Place the nuts in a frying pan and fry a little. Just a minute, cool and chop finely. But you can cook without them. It will also turn out delicious.
7. Carefully rub the mixture with a spoon so that the cheese is evenly distributed and ready! We use it for any purpose and for different dishes or serve it as a salad.
Jewish appetizer “Hatzilim” made from eggplants
A variant of a Jewish snack made from young eggplants. It is advisable that they do not contain hard and large seeds, in this case it will turn out much tastier.
Ingredients
4-5 eggplants;
100 g of homemade or simply high-quality mayonnaise;
4 cloves of garlic;
100 g onion;
Salt, pepper, olive oil;
0.3 lemons;
Greens optional.
Preparation
1. Wash the eggplants, cut off the ends and tails on both sides, then cut each vegetable lengthwise into two parts.
2. Place skin side down on a baking sheet, put in the oven and bake until soft at 200 degrees. Sometimes eggplants are topped with oil. In fact, it is useless and even harmful. The vegetable actively absorbs fat like a sponge. It doesn’t become tastier, but the calorie content increases. You can bake without oil.
3. While you can cook the onions. Cut it into cubes and fry in olive oil until soft.
4. Peel the garlic, chop it, add it to the onion and cook together for a couple of minutes.
5. Take out the finished eggplants. Let cool and carefully remove the skin, which should come off easily. Place the baked vegetable pulp into a blender cup.
6. Add onion and garlic fried in oil to the eggplant.
7. Squeeze out the lemon juice, a third of it is enough. Salt. Pepper, you can add a piece of ginger.
8. Add mayonnaise. The better the sauce, the tastier the appetizer will be. If you want to reduce calories, you can use sour cream.
9. Beat the mass with a blender. Until it turns into a homogeneous puree.
10. Place the appetizer on bread, lettuce leaves or vegetables, and decorate with fresh herbs.
Jewish appetizer with crab sticks
A version of an economical Jewish snack with seafood flavor. In fact, the main ingredient is crab sticks. You can add finely chopped bell pepper or tomato pulp without liquid and seeds, there are such recipes too.
Ingredients
200 g sticks;
150 g soft cheese;
90 g sour cream or mayonnaise;
0.3 bunches of dill;
3 cloves of garlic;
Salt and herbs as desired.
Preparation
1. Immediately place the eggs on the stove and pour cold water, boil. This is the longest stage in preparing a snack; the rest is done very quickly.
2. Peel the crab sticks from cellophane, grate finely, no need to defrost.
3. Next, grate the garlic, boiled eggs, add salt, pepper, and stir the dry mass.
4. Chop the dill and add it to the appetizer.
5. Combine soft cheese with sour cream. Or we use mayonnaise for dressing.
6. Transfer the sauce to the main mixture with crab sticks, stir until smooth and ready!
Jewish appetizer with eggplant and sesame paste
Another option for Jewish snacks from baked eggplant. They can be baked in the oven in advance and cooled.
Ingredients
800 g eggplant;
100 g sesame paste;
Two onions;
Carrot;
40 ml olive oil;
Sea salt, black pepper;
0.5 lemon;
2 cloves of garlic.
Preparation
1. Cut all the eggplants in half. WITH inside Make cuts in the flesh with a mesh, sprinkle with oil, and transfer to a baking dish.
2. Place in the oven for 35 minutes, temperature around 200 degrees. Remove and cool.
3. While the eggplants are baking, chop the onion and grate the carrots. Place vegetables in a frying pan with olive oil, fry until completely soft.
4. Remove the skin from the cooled eggplants and transfer the pulp to the rest of the vegetables.
5. Add sesame paste.
6. Peel the garlic and add it to the mixture.
7. Remove the zest from half a lemon and add to the eggplants.
8. Next, squeeze the juice out of the citrus; it makes the snack tastier.
9. Salt, pepper and beat the mixture with a blender.
10. Serve the finished appetizer to the table with tandoor flatbreads or simply place it on fried pieces of bread.
Processed cheeses are grated better if they are first kept in the freezer for a while. You can additionally lubricate the grater with oil.
If there is no processed cheese, you can use hard varieties, crushed and mixed with sour cream or cream.
If the appetizer turns out to be runny, then grated hard cheese will help thicken the mass; it goes well with all types of vegetables, meat, and fish.
Walnuts, canned olives, sesame seeds and all kinds of greens - these are exactly the ingredients that will help improve and change the taste of a snack made from the most modest vegetables or processed cheese.
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, amid the current abundance of food, you 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, we always have all the necessary products in the refrigerator.
Any food can be used to make this snack. hard cheese. 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. Add the garlic to the bowl with the 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. I’ll tell you how to make homemade mayonnaise. 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?
