Jewish appetizers are distinguished by bright flavors and cost effectiveness. Sometimes they contain unusual combinations of ingredients, for example, herring with apples. It was the Jews who invented the famous Forshmak and other interesting recipes. The best of them are collected here.
Jewish snacks - the general principles of cooking
Very often Jewish snacks consist of melted cheese. The easiest way to use the product in foil, it is quite cheap, tasty, common. It was the Jews who first came up with connecting cheeses with different products, grinding, thereby obtaining mouth-watering and fragrant masses. They can not just be applied to toast or pieces of bread, but also used as a filling for different rolls, pepper or tomato, eggs.
What else are Jewish snacks made from:
• fish, especially herring;
• eggplants;
• different vegetables;
• eggs.
Most often, snacks are pasta or mashed potatoes. It is convenient to prepare them with a blender. With it, chop products can be a few minutes. If it is not possible to use the device, then a meat grinder will fit, through which you need to skip the ingredients several times. For some snacks, a regular grater is enough.
Jewish cheese and garlic snack
Option budget Jewish snacks, if you cook it from processed cheese. This mass can be used as spreads for sandwiches, toppings for vegetables, tartlets and any other flour products. Here is a snack on cucumbers and tomatoes.
Ingredients
• 2 eggs;
• 2 processed cheese;
• 50 g of mayonnaise or sour cream;
• 2 cloves of garlic;
• 0.5 buns of dill;
• big cucumber;
• dense tomato.
Cooking
1. Chicken eggs need to boil hard-boiled, cool, finely chop or use a grater.
2. Cheese can be used ordinary or with different flavors. Free them from the foil, rub.
3. Peel the garlic cloves, grind grated or otherwise. 4. Chop the dill, add to the total mass, season with mayonnaise and taste. If necessary, add salt, you can pour a little pepper.
5. Cut the cucumber into 0.5 cm circles. Also chop the tomato. Arrange on a plate in a single layer.
6. Make small balls of curd, put each on a piece of vegetable. Serve a Jewish snack to the table immediately, until the vegetables are released juice. Cheese mass can be stored in the refrigerator for up to two days.
Jewish snack from Forsmak herring
The famous forshmak was invented by the Jews. For cooking you need to use fat herring. If the fish is salty, then we place the fillet in milk or in cooled black tea in advance, it also perfectly takes away excess salt.
Ingredients
• one herring;
• Shallot onions 1 pc .;
• a large green apple;
• one boiled egg;
• 70 g butter;
• 1 tbsp. l lemon juice;
• pepper, salt;
• a piece of ginger root (4-5 grams).
Cooking
1. Herring must be peeled, gutted, cut into fillets. We select all the bones as clean as possible so that they do not hit the forshmak. Cut the fillet into slices.
2. Clean the big green apple. You can use red varieties, but only sour. If the apple is small, then we take two pieces. Cut into pieces the flesh, the stubs with seeds go around the side.
3. Sprinkle the apple with lemon juice so that it does not darken and spoil the color of the forshmak.
4. Lay the herring with apples in a blender or in a combine, add a piece of ginger, put a boiled egg.
5. Clean the onions, cut them into pieces and add to the total mass.
6. Beat all the products until the consistency of a smooth mash.
7. Enter the softened, but not melted butter, re-beat.
8. If it is not possible to use a blender, then skip the herring with the remaining ingredients through the meat grinder several times.
9. To taste add spices, stir.
10. Forshmak can be laid out on a plate, decorated with greens. Either immediately lay out on pieces of bread, fill tartlets, use for sandwiches.
Jewish carrot snack with egg and cheese
A variant of a very simple salad that can be put directly on the table or used for cooking various other dishes, wrapped in pita bread, crab sticks, stuffed tartlets. Cheese take any processed, but you can cook with hard varieties.
Ingredients
• 100 g of processed cheese;
• 150 g fresh carrots;
• 2 eggs;
• 2 cloves of garlic;
• 80 g of mayonnaise;
• salt, greens;
• 1 tbsp. l walnuts.
Cooking
1. Peel fresh carrots. Choose a juicy and bright root vegetable. Grate on a medium or fine grater, but do not do big.
2. Boil, clean a couple of eggs, grate them in a bowl to the carrots.
3. Peel the garlic, chop it too.
4. Add melted cheese, grated or simply chopped finely. If the product is soft, then lay out either mix with mayonnaise.
5. Put the nuts on the pan, fry a little. Just a minute, cool and chop finely. But you can cook without them. It will also be delicious.
6. Refill the snack with mayonnaise, pepper and salt, supplement with greens.
7. Carefully rub the mass with a spoon so that the cheese is evenly distributed and ready! Use for any purpose and for different dishes or serve as a salad.
Jewish eggplant “Hatsilim”
A variant of the Jewish snack, which is prepared from young eggplants. It is desirable that they do not have solid and large seeds, in this case, it will be much more tasty.
Ingredients
• 4-5 eggplants;
• 100 g of homemade or just high-quality mayonnaise;
• 4 cloves of garlic;
• 100 g onions;
• salt, pepper, olive oil;
• 0.3 lemon;
• greens at will.
Cooking
1. Rinse the eggplants, cut off the tips and tails on both sides, then cut each vegetable lengthwise into two parts.
2. Put the skin on the baking sheet down, put in the oven and bake until soft at 200 degrees. Sometimes eggplant oil. In fact, it is useless and even harmful. Vegetable actively absorbs fat, like a sponge. It does not become more tasty, but the caloric content grows. Can be baked without oil. 3. While you can cook onions. Cut it into cubes, fry until soft in olive oil.
4. Peel the garlic, chop, add to the onion and cook together for a couple of minutes.
5. We get ready-made eggplants. Cool and gently remove the skin, which should be easily separated. Baked vegetable flesh shifts in a cup of blender.
6. Add to the eggplant onion fried in oil with garlic.
7. Squeeze out lemon juice, enough of the third part. We salt. Pepper, you can add a piece of ginger.
8. Add mayonnaise. The better the sauce, the more delicious the snack. If you want to reduce caloric, you can take sour cream.
9. Beat the blender mass. Until it turns into a uniform mashed potatoes.
10. Spread snack on bread, lettuce leaves or vegetables, decorate with fresh greens.
Jewish snack with crab sticks
Option economical Jewish appetizers with a taste of seafood. In fact, the main ingredient are crab sticks. You can add finely chopped bell pepper or the pulp of a tomato without liquid and seeds, such recipes too.
Ingredients
• 200 g of chopsticks;
• 150 g soft cheese;
• 90 g sour cream or mayonnaise;
• 0.3 bundles of dill;
• 3 cloves of garlic;
• 3 eggs;
• salt, herbs as desired.
Cooking
1. Immediately put eggs on the stove, pour cold water over it, boil. This is the longest stage in the preparation of snacks, the rest is done very quickly.
2. Clean the crab sticks from cellophane, grate finely, do not need to thaw.
3. Next, rub the garlic, boiled eggs, add salt, pepper, stir dry mass.
4. Chop the dill, fall asleep in a snack.
5. Combine soft cheese with sour cream. Or we use mayonnaise for refueling.
6. Transfer the sauce to the bulk with crab sticks, stir until smooth and ready!
Jewish snack with eggplants and sesame paste
Another option is a Jewish snack of baked eggplant. They can be baked in the oven in advance and cool.
Ingredients
• 800 g eggplant;
• 100 g sesame paste; • two onions;
• carrot;
• 40 ml of olive oil;
• sea salt, black pepper;
• 0.5 lemon;
• 2 cloves of garlic.
Cooking
1. Cut all the eggplants in half. From the inside on the pulp make cuts with a mesh, sprinkle with oil, put in a baking dish.
2. Put in 35 minutes in the oven, the temperature in the region of 200 degrees. Remove, cool.
3. While the eggplants are baked, chop the onion, grate the carrot. Transfer the vegetables to the pan with olive oil, fry until soft.
4. With the cooled eggplant to remove the skin, shift the pulp to the rest of the vegetables.
5. Add sesame paste.
6. Clean the garbage, put in the total mass.
7. Remove the zest from the lemon halves, add to the eggplants.
8. Then squeeze the juice out of citrus, with it the snack is more tasty.
9. Salt, pepper and whip the mixture with a blender.
10. Serve a ready snack to the table with tandyr flat cakes or simply lay out on the fried pieces of bread.
Jewish Appetizers - Tips and Tricks
• Melted cheeses are rubbed better if they are first kept in the freezer. You can additionally lubricate the grater with oil.
• If there is no processed cheese, you can use hard varieties, chopped and mixed with sour cream or cream.
• If the appetizer turns out to be thin, then grated hard cheese will help to thicken the mass, it is combined with all kinds of vegetables, meat, fish.
• Walnuts, canned olives, sesame seeds and all sorts of greens - these are the ingredients that will help improve and change the taste of snacks made from the most modest vegetables or processed cheese.
