Jewish salad

Jewish salad

Jewish salad is my favorite salad. Simple to make, but very tasty. Goes great both as a salad and as an appetizer. The recipe for Jewish salad is so simple that anyone can figure it out!

Manufacturing Description:

Ingredients:

• Processed cheese – 200 Gr
• Eggs - 2 pieces
• Garlic – 2 cloves
• Mayonnaise - - To taste

Number of servings: 2

How to prepare “Jewish salad”

Rate the recipe for Jewish salad:

Video recipe “Jewish salad”

Please enter the characters from the pictures

I add dill and finely chopped sweet pepper. And you can spread it on pita bread, wrap it and cut it, or put it in waffle tartlets. By the way, in our large Jewish family this salad is simply called “cheese”))))

how to grate processed cheese?

It needs to be kept in the freezer for a short time

You can create a lot of things with grated garlic. In this recipe, you can swap the eggs for canned diced pineapple. And if you remove the eggs, you get a spread on the tomatoes.

And we called this salad Grosman’s Eggs.

This is the first time I’ve heard such a name for a salad; here in Lithuania it’s called “special”. very tasty! The main thing is to add more garlic and good cheese.

Traditional Jewish salad - Jewish appetizer made of processed cheese with garlic

This delicious, spicy appetizer with garlic and cheese is well-deservedly popular. It is also called “Jewish appetizer” or “Jewish salad.” From my youth I remember it on all festive tables. If, in the midst of today's food abundance, you have forgotten this spicy, fragrant snack, I will now gladly remind you of it. Preparing a Jewish salad according to a traditional recipe is easier than usual and, practically, in a couple of minutes. You can prepare it very quickly if there are unexpected guests on the doorstep. Moreover, we always have all the necessary products in the refrigerator.

You can use any hard cheese to make this snack. Or maybe processed cheese. Now 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 according to a traditional recipe
• Recipe for Jewish cheese and garlic salad

Jewish salad - a traditional recipe with melted cheese and garlic

At the moment, we will quickly and simply create a very tasty snack from ordinary goods.

What you will need: How to cook:

I set the eggs to boil. Let them cook for 8-10 minutes. Meanwhile, I rub the cheese on a small grater. They need to be frozen in advance so that they can be easily grated and not stick to the grater.

She peeled the garlic and finely chopped it, and later crushed it with the blade of a knife. 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 salt, pepper and season with mayonnaise. I’ll tell you how to make homemade mayonnaise here. You should add salt very carefully, because mayonnaise is salty and so is the cheese. I carefully mix all the ingredients. Our spicy Jewish appetizer with cheese and garlic is ready. You see, preparing it is completely 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 at the moment it’s still very tasty to spread this appetizer on tomato slices. So and so delicious.

In the following video, Svetlana Chernova very carefully indicates the preparation of Jewish salad.

Jewish salad with melted cheese, eggs and garlic - video recipe

As of today, that’s all I have about Jewish salad. I wish everyone a bon appetit and thank those who cooked with me now! Write in the comments if you liked my recipe for Jewish salad, and what would you like to add to it?

Societies › Delicious to eat › Blog › Old, good Jewish salad :-)

Have a nice and delicious evening everyone!

In anticipation of the arrival of guests tomorrow evening, I preoccupied myself with preparing the festive table.

One of the dishes I make from time to time has its roots in my Russian childhood. And it is still popular with those for whom I make it! This is evident from the name of the blog - Jewish Salad .

The title of the word, specifically to the Jews as a people, actually has nothing to do with it. There is room here, most likely inspired by anecdotes and other “legends, fables and traditions”, their natural tight-fistedness and ability to create something out of nothing :-). By the way, another name for this salad (but not so common) is Student.
All these names came, most likely, from the simplicity and cheapness of production of this salad, because its ingredients in Russian times cost a penny!

So, Jewish Salad:

For it in traditional execution it is necessary

Ingredients:
1. Four eggs
2. Three processed cheeses
3. 2-3 cloves of garlic
4. 3-4 tablespoons of mayonnaise

Tools of production

1. Cutting board
2. Saucepan (1.5-2 l.)
3. Grater
4. Garlic press.

So, boil the eggs hard. Three on a grater, previously peeled (I see your sarcasm, but believe me, there have been precedents, that’s why I write this way). Pour the grated eggs into the pan.

Next comes the turn of processed cheese.

To be honest, natural processed cheese is difficult to find at the moment, all that is currently on the shelves is the so-called “cheese product”, but, nevertheless, it will suit us.

So, grate three processed cheeses and, just like eggs, put them in a saucepan

Now comes the turn of garlic.

Almost everyone crushes it with a garlic press, but I prefer to rub it on a small grater, received by chance in Auchan specifically for these purposes.

The final chord in the manufacturing process is Monsieur Mayonnaise

I put it approximately, but in this case it took as much as indicated above. Mix everything and our salad is ready! All that remains is to place it in a civilian container in which it will be served on the table.

My friend, who will come to visit us with his wife tomorrow, eats this salad with a bang! And the most important thing is that making this salad is cheap and at the same time turns out to be quite interesting.

By the way, almost everyone will probably say that this is not a salad, but an appetizer.
And they will be right in almost everything, but I’m used to calling it a salad, as they told me at one time. Almost everyone I know is experimenting with this recipe. Replace processed cheese with regular cheese, add olives or smoked sausage to it! And to be honest, it always turns out differently, but it’s delicious!

In general, the field for imagination with this recipe is quite extensive and varied! Try it yourself if you like it, or share your variations if this salad is familiar to you!

Everyone enjoys eating :-)

Tags: Jewish salad, delicious food, processed cheese, garlic, mayonnaise, eggs

Comments 47

Thanks for the recipe. We spread it on toast and slices of tomatoes.

I love this kind of thing, only in my house for some reason it is called “Belka”, and in companies it is a joke “Salad for Love”

Yes, it reminded me of my childhood! We didn’t use it as a salad, but as a sandwich spread, try it on a toast from Borodino! Under a hundred cents of cold!

And I’ve used it more than once :-), very worthy!

the salad is painfully familiar (an experience associated with actual or potential tissue damage) I love it myself, but my mother calls it differently, like snowballs or something else, but the essence is the same I remember I’ll write

Well, I don’t claim this name, I just recognized it under this name :-)

I figured it out, it’s just that my mother makes it and it’s called differently

Delicious! We need to create it too))

Its great on a tomato.

Well... There is something Jewish here.
Jews love to cut everything finely and put it together at the end. Almost all Jewish salads have a pasty consistency. A Jewish employee once taught me how to make an eggplant and pepper salad.

Tell me? If it's not hard?

It means this...
Ingredients:
- Eggplants (round purple ones are better, but elongated dark ones are also suitable) - 1 kg
- Greenish bell peppers - 1 kg (eggplant and peppers should be approximately 1:1 in size)
- Onions - 2 medium-sized onions ... 6-8 cm in diameter.
- Vegetable oil (preferably olive oil) - approximately 2-3 tablespoons
- Salt - to taste
- Ground dark pepper - to taste
- Vinegar or lemon juice. I make it with vinegar all the time. But it is clear that almost all Middle Eastern salads are made with lemon. - taste

Process:
For the cooking process to be truly Jewish (kosher), any product must be prepared and placed in a separate container. Everything is mixed only at the end.

Eggplants and peppers are fried (in a unique recipe - in a frying pan (dry frying pan), but also on a grid) until the skin softens and chars.
You can cook on the grill, just like khorovats. When fried, the skins are removed from the eggplants and peppers and the whole thing is chopped finely.
A mush comes out. We cut the onion.
Also very small. In pieces of approximately 2-3 mm. The amount of onion describes the spiciness. Mix eggplant, pepper and onion.
Salt, pepper, add vinegar.
We interfere. The salad should be pleasantly sour, but not too sour. Add vegetable oil.
We interfere. Ready!

It is very tasty to spread on bread in a thick layer.

If stored in the refrigerator, the salad does not lose its taste for 2 days.
Later, the onion grains become limp. Alternatively, you can immediately create a lot of salad without onions (a pot for a week), and add freshly chopped onions right before eating. It tastes better this way.

MY | SOUP

1. Ingredients
2. All-you-can-eat snack
3. Manufacturing
4. Options

• Testicles – 3-5 pcs.
• Processed cheese – 3 pcs.
• Garlic 4-6 cloves.
• Mayonnaise to taste.
• Salt.

All-you-can-eat snack

The so-called Jewish salad is familiar to everyone born in the Russian Union. This simple, spicy appetizer is prepared quickly, simply, and from the most common and affordable ingredients: boiled eggs, processed cheese with garlic.

It is curious that a similar salad has a very distant relation to Jewish cuisine, but people from the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) willingly and often prepare it in Israel. Other names for Jewish salad with cheese and garlic include: Space, a delicious appetizer, and even window putty.

The traditional recipe for Jewish salad can still be associated with the classical cuisine of Ashkenazi Jews, which was distinguished by simplicity, even poverty, and the speed of preparing dishes from affordable but tasty goods, such as, for example, the universally recognizable mincemeat. Jewish salad with melted cheese and eggs is a good example of a simple and satisfying homemade appetizer that is not sophisticated, but is unlikely to leave anyone indifferent.

Anyone can prepare a Jewish salad; it does not require extraordinary culinary skills. The proportions of goods can also be changed based on personal taste preferences, making the dish spicier or milder by using more or less garlic.

According to the classic recipe, Jewish salad is prepared with melted cheese, but it can be replaced with any hard cheese or even sausage, and the taste will literally not suffer from this. To vary 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 versatile appetizer for all occasions. You can simply spread it on bread or croutons, and for a festive table, use it as the inside of stuffed tomatoes, eggs or tartlets.

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

Another method of uniquely serving Jewish salad is in pita bread. The last one 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 you can also serve this appetizer beautifully at any convenient occasion, delighting your family or guests with a simple but unusual dish.

Manufacturing

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

1. First you need to hard-boil the eggs, cool them in cool running water and peel them. Chop the eggs with a fork or grate them.
2. Grate the processed cheese on a large grater and mix with the 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 on a small grater and add it to the cheese and eggs.
4. 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 to the salad. It, like cheesecakes, should be frozen in advance for convenience.

Jewish salad will be even tastier if you create it not with processed cheese, but with hard cheese. And smoked sausage cheese will give the dish an inimitable special note.

Options

By adding carrots to the main recipe, you can completely change the taste and appearance of the Jewish salad. In its raw form, it must 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.

From time to time, boiled chicken fillet, cut into strips, is added to the appetizer for satiety. And those who want to serve a spectacular appetizer at the festive table can roll balls from the salad mixture and roll them in crushed (grated) crab sticks, placing the purchased koloboks in a neat mound. In the photo you can see a huge number of options for unique serving of Jewish salad.