Recipe for an inexpensive, tasty and easy-to-prepare Jewish garlic cheese snack with step by step photos. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The Jewish Garlic Cheese Snack is a simple dish that everyone has surely tried. This traditional dish can be found on almost every table. The original recipe contains processed cheese, garlic, mayonnaise, salt and pepper. But for its preparation, it is permissible to use not only processed cheese, but also hard cheese varieties. If desired, a little green dill or other products are added to this mass.
This appetizer is served in different ways. There are many different ways. It is very tasty to spread it on sliced tomato slices, Ciabatta baguette or biscuit cracker. Tartlets and baskets are filled with it, and canapes are also made. Very often, the appetizer is served in a small salad bowl and decorated with fresh herbs. This is a very simple dish that always disappears from the festive table in the forefront.
- Caloric content per 100 g - 282 kcal.
- Servings - 300 g
- Cooking time - 15 minutes, plus time for boiling eggs
Ingredients:
- Processed cheese - 2 pcs.
- Eggs - 2 pcs.
- Salt - pinch or to taste
- Mayonnaise - for dressing
- Garlic - 2-3 cloves or to taste
Step-by-step preparation of a Jewish snack from cheese with garlic, a recipe with a photo:
1. Boil the eggs. To do this, dip them in a pot of cold water and add a little salt. It is necessary so that if the egg cracks, the protein in the salt water will curl up and the egg will remain intact. Put the saucepan on the fire and boil. Reduce heat and cook eggs for 7-10 minutes. If you digest them, then the yolk will have a blue tint. Then dip the eggs in ice water to make them easier to peel. If a boiled egg is poorly cleaned, i.e. the protein sticks to the shell, which means it is very fresh. Although for this recipe, the aesthetic appearance of a beautiful egg is not important, because it will continue to be grated. What do you actually do: peel the eggs and grate.
2. Grate the processed cheese as well. If it does not rub well, then soak it in the freezer for 15 minutes. It will harden a little and will be easier to work with.
3. Peel the garlic and pass through a press. You can vary the amount according to your own taste. If you like very spicy snacks, add a few cloves additionally. I recommend removing the core from the garlic with the selenium stem, especially in the winter-spring period. Since it has a bad effect on digestion and often causes heartburn, in addition, it is because of this that persistent garlic odor from the mouth remains.
4. Pour mayonnaise on the food. The amount may vary depending on how the snack is served. If you make canapes from it or decorate it in the form of balls, then there should not be a lot of mayonnaise. Otherwise, the appetizer will disintegrate. If you serve in a salad bowl, put the amount of mayonnaise to your taste. Also, I do not recommend overdoing it if served in baskets or tartlets. Otherwise, they will quickly get wet and lose their shape.
5. Stir the salad well. Taste, salt and stir again. Add freshly chopped herbs if desired.
6. Serve the appetizer at your discretion.
See also the video recipe on how to make a Jewish appetizer salad or garlic salad.
