Recipe for making a Jewish appetizer made from processed cheese and garlic with step by step photos.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Jewish cuisine is the most unusual in the whole world. Its main feature is the absence of an unequivocal territorial attachment. Since from ancient times the Jewish people were scattered all over the world, and their community could be found in any country. Interaction with locals and formed its own special national Jewish cuisine.
Due to the frequent oppression and persecution of the Jewish nation, people did not have enough money. Therefore, Jews were generally moderate in food, and did not buy expensive food. They ate simple, but healthy.
Jewish chefs made extensive use of animal and vegetable products. Favorite Jewish foods were duck, chicken, horseradish, beets, garlic, herbs and fresh vegetables. Products were allowed to be boiled, stewed and allowed to simmer. And the ingenuity of Jewish cooks can be envied. From one chicken, they managed to cook several different dishes - boil broth, stuff the neck and cook several servings of roast. But today the article is about an amazing Jewish snack. It is very easy to prepare from the minimum quantity and available products.
You can serve such a snack simply by putting it in a vase, or put it on chips, toast or tomato slices. This is a very simple salad, which is always one of the first to disappear from the festive table.
- Caloric content per 100 g - 281 kcal.
- Servings - 300 g
- Cooking time - 20 minutes
Ingredients:
- Processed cheese - 200 g
- Eggs - 3 pcs.
- Garlic - 3-4 cloves
- Mayonnaise - 50 g for dressing
Cooking a Jewish snack
1. Grate the processed cheese on a coarse grater. Before preparing the salad, hold the cheese for 15–20 minutes in the freezer, then it will be easier to grate.
2. Boil the eggs hard-boiled for 10 minutes. To do this, put them in cold water and add 1 tsp. salt, so that if the egg cracks during cooking, then the protein in salt water coagulates and practically remains intact. After the eggs, soak them in cold water for 10 minutes to make it easier to peel them. Then peel them and grate them on the same grater as the processed cheese.
3. Peel the garlic and wash. Remove the core from it, especially if you use it in the winter-spring period. The core has a negative effect on digestion, causes heartburn and leaves a persistent garlic smell from the mouth.
4. Squeeze the garlic through a press and add mayonnaise to all products.
5. Stir the Jewish appetizer well and add some finely chopped dill if desired. The appetizer is ready and you can serve it to the table.
See also the video recipe: Jewish salad.
