Jewish appetizer is simple cooking and pleasant taste. Its undoubted advantage is the low cost of the composition of the products, which makes the dish quite affordable.

Classic - Jewish garlic cheese appetizer

Jewish garlic cheese appetizer is perfect for decorating the festive table. It can be used to fill tartlets, create sandwiches or form canapes.

Required Products:

  • 2 processed cheese;
  • 2 large chicken eggs;
  • 2 cloves of garlic (for lovers sharper, you can add more);
  • mayonnaise;
  • salt for cooking eggs.

Step by step recipe:

  1. We collect water in a pan, add salt, and immerse the eggs there. We put the capacity on fire, bring to a boil and cook for 7 minutes.
  2. Ready eggs are placed in a container with cold water. Clean and three on a fine grater.
  3. Cream cheese is placed in the freezer for 15 minutes, then rub. Chilled product is easier to work with.
  4. Mix cheese with eggs and add chopped garlic to them.
  5. Add mayonnaise to the cheese mixture and mix. The amount of dressing depends on how the appetizer is served. For canapes and tartlets, less mayonnaise is needed than for serving in a salad bowl.

To diversify the classic recipe, you can add fresh herbs to a cheese snack.

Forshmak from herring

An appetizer of chopped herring is easy to prepare, but despite this, it takes not the last place on the festive table.

Ingredients:

  • large salted herring of high fat content;
  • onion head;
  • green apple with pronounced sourness;
  • 2 large chicken eggs;
  • 100 g butter.

Cooking:

  1. We clean the herring from the insides, head, fins and peels. On the back we make an incision along the entire length of the fish and through it we take out the ridge.We try to act carefully to extract large costal bones together with the spine. Small bones can not be removed, because after grinding they will not be felt.
  2. We cut the cleaned fish fillet into pieces convenient for placement in a meat grinder.
  3. Boil the eggs, separate the protein from the yolk and chop. Protein will go into the composition of the snack, and the yolk for decoration.
  4. We pass through the meat grinder fish, oil, peeled apples and seeds, and onions.
  5. Add eggs to the resulting mass.

Mix the appetizer until a homogeneous consistency and lay out in a salad bowl. Salt should not be added, as the fish will give the dish the necessary salty taste. You can crush the chopped yolk for the finished snack, this will give it a more appetizing look.

To ensure that the finished product is of high quality, it is recommended to use only fresh products.

Hummus - a traditional Jewish dish

Jewish cuisine offers a dish called Hummus. It is great for fasting consumption.

Ingredients:

  • 1 tbsp. chickpea;
  • a pinch of soda;
  • 50 g sesame;
  • 1 tsp zirs;
  • 5 tbsp. l olive oil (it is not recommended to replace it with vegetable oil);
  • 2 cloves of garlic;
  • ½ bunch of cilantro;
  • 3 tbsp. l lemon juice;
  • ½ tsp smoked red paprika;
  • pepper and salt to taste.

Step by step recipe:

  1. Soak chickpeas in cold purified water.
  2. After 15 minutes, drain the water and pour fresh. Add soda to it.
  3. We put the container with chickpeas on the fire and cook until fully cooked. Depending on the type of product, it will take from half an hour to an hour.
  4. Sesame is placed on a hot pan and fry until rosy. After ready, put it in a coffee grinder and grind until a homogeneous mass is obtained.
  5. To the resulting mixture add 2 tbsp. l olive oil and mix.
  6. From the cooked chickpeas, pour the water into a separate container, it will still come in handy. We also set aside a spoonful of beans to decorate the dish.
  7. All components are placed in a blender and grind until a homogeneous mass is obtained. The water remaining after boiling the chickpeas is added in parts to control the density.

It is recommended to lay out the finished dish in a plate, making a small depression in the center. Pour a spoonful of olive oil into it and place the boiled chickpea left earlier. Hummus can also be sprinkled with paprika.

Jewish carrot appetizer with egg and cheese

Jewish appetizer of carrots and eggs can be used as an independent dish or as a filling for tartlets.

Necessary components:

  • 100 g of processed cheese;
  • 150 g carrots;
  • 2 large chicken eggs;
  • 2 cloves of garlic;
  • 80 g mayonnaise;
  • 1 tbsp. l chopped walnuts;
  • salt to taste.

Instruction:

  1. Peel the carrots and rub it on a fine grater.
  2. Boil the eggs, and then rub them into a plate to the root crop.
  3. Peel the garlic and chop it into a container for the egg-carrot mixture.
  4. Cream cheese three in a common plate. We add mayonnaise there.
  5. Fry the nuts for a couple of minutes and pour them into the salad.

Mix the finished dish well and serve.

"Hatsilim" eggplant

Hatsilim is a delicious cold appetizer, which is prepared from eggplant during their ripening.

Ingredients:

  • 3 large eggplants;
  • mayonnaise or sesame paste;
  • onion;
  • 3 cloves of garlic;
  • ¼ lemon;
  • salt and pepper to taste;
  • olive oil.

Cooking:

  1. We wash the eggplants, cut into 2 parts and bake in the oven at a temperature of 220 degrees until tender. Cooking time - 40-45 minutes.
  2. Grind the onion, put it in a pan with oil and fry until transparent.
  3. Finely chop the garlic.
  4. We take out the eggplants and place them in a container, cover with cling film.
  5. After 10 minutes, remove the skin from the fruit.
  6. We lay out all the components in a deep container and grind with a blender.

The finished dish can be used as an addition to sandwiches or an independent dish.

Jewish snacks will appeal to every adult. And since they are easy to prepare, it’s worth having at least a couple of recipes in stock to quickly put them on the table.

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