Jewish appetizers are distinguished by bright tastes and economy. Sometimes they meet 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 - general principles of preparation
Very often Jewish snacks consist of processed cheese. The easiest way is to use the product in foil; it is rather cheap, tasty, and widespread. It was the Jews who were the first who came up with the idea of combing cheese with various products, grinding, thereby obtaining mouth-watering and aromatic masses. They can not only be applied to toasts or pieces of bread, but also used as a filling for various rolls, peppers or tomatoes, eggs.
What else do Jewish snacks prepare from:
• fish, especially herring;
• eggplant;
• various vegetables;
• eggs.
Most often, snacks are pasta or mashed potatoes. It is convenient to cook them with a blender. With it, you can grind products in a few minutes. If it is not possible to use the device, then a meat grinder will fit, through which you need to pass the ingredients several times. For some snacks, a regular grater is enough.
Jewish garlic cheese appetizer
A variant of a budgetary Jewish snack, if you cook it from processed cheeses. This mass can be used as a spread for sandwiches, fillings for vegetables, tartlets and any other flour products. Here is an option for snacks on cucumbers and tomatoes.
Ingredients
• 2 eggs;
• 2 processed cheese cakes;
• 50 g of mayonnaise or sour cream;
• 2 cloves of garlic;
• 0.5 bunch of dill;
• large cucumber;
• dense tomato.
Cooking
1. Chicken eggs need to be boiled hard, cooled, finely chopped or use a grater.
2. Cheese can be used ordinary or with different flavors. Release them from the foil, grate.
3. Peel the cloves of garlic, also grind on a grater or in another way.
4. Chop 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 centimeter circles. Also chop the tomato. Arrange on a plate in one layer.
6. Make small balls from the cheese mass, lay each on a piece of vegetable. Serve a Jewish appetizer to the table immediately, until the vegetables have released juice. Cheese mass can be stored in the refrigerator for up to two days.
Jewish appetizer from Forshmak herring
It was the Jews who invented the famous foreshmak. For cooking, you need to use fatty herring. If the fish is salted, then pre-place the fillet in milk or in cooled black tea, it also perfectly removes excess salt.
Ingredients
• one herring;
• shallots 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 fall into the foreshmak. Cut the fillet into slices.
2. Peel a large green apple. Red varieties can also be used, but only sour ones. If the apple is small, then take two pieces. Cut the flesh into pieces, bypass the bits with the seeds.
3. Sprinkle the apple with lemon juice so that it does not darken and does not spoil the color of the foreskin.
4. We lay herring with apples in a blender or in a combine, add a piece of ginger, put a boiled egg.
5. Peel the onion, cut into slices and add to the total mass.
6. Beat all the products to the consistency of a smoothie.
7. Introduce softened, but not melted butter, whisk again.
8. If it is not possible to use a blender, then we pass the herring with the remaining ingredients through a meat grinder several times.
9. For taste, add spices, stir.
10. Forshmak can be put on a plate, decorated with greens. Or immediately lay out on pieces of bread, fill tartlets, use for sandwiches.
Jewish carrot appetizer with egg and cheese
A variant of a very simple salad, which can be put immediately on the table or used to prepare various other dishes, wrapped in pita bread, in crab sticks, and fill tartlets. We take any processed cheese, but you can cook it with hard varieties.
Ingredients
• 100 g of processed cheese;
• 150 g of fresh carrots;
• 2 eggs;
• 2 cloves of garlic;
• 80 g mayonnaise;
• salt, greens;
• 1 tbsp. l walnuts.
Cooking
1. Peel a fresh carrot. We choose a juicy and bright root crop. Grate on medium or fine grater, but do not coarse.
2. Boil, peel a couple of eggs, grate next to a bowl of carrots.
3. Peel the garlic, also chop.
4. Add cream cheese, grated or simply chopped finely. If the product is soft, then lay it out or mix with mayonnaise.
5. Put the nuts in a skillet, fry a little. Just a minute, cool and chop finely. But you can cook without them. It will also turn out delicious.
6. Refill the appetizer with mayonnaise, pepper and salt, complement with herbs.
7. Thoroughly rub the mass with a spoon so that the cheese is evenly distributed and ready! We use for any purpose and for different dishes or serve as a salad.
Jewish hackilim eggplant appetizer
A variant of a Jewish appetizer, which is prepared from young eggplants. It is desirable that they did not have solid and large seeds, in this case it will turn out much tastier.
Ingredients
• 4-5 eggplants;
• 100 g of homemade or simply high-quality mayonnaise;
• 4 cloves of garlic;
• 100 g of onion;
• salt, pepper, olive oil;
• 0.3 lemons;
• greens optional.
Cooking
1. Rinse the eggplant, cut off the tips and tails on both sides, then cut each vegetable lengthwise into two parts.
2. Put on a baking sheet with the skin down, put in the oven and bake until soft at 200 degrees. Sometimes eggplant is poured with oil. In fact, it is useless and even harmful. The vegetable actively absorbs fat like a sponge. It does not become tastier, but calorie content grows. You can bake 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 a couple of minutes.
5. We get ready eggplant. We cool and gently remove the skin, which should easily separate. We shift the baked pulp of the vegetable into a blender cup.
6. Add the fried onion with garlic to the eggplant.
7. Squeeze the juice of a lemon, a third of it is enough. Solim. Pepper, you can add a slice of ginger.
8. Add mayonnaise. The better the sauce, the tastier the snack. If you want to reduce calories, then you can take sour cream.
9. Beat the mass with a blender. Until it turns into a smoothie.
10. Put the appetizer on bread, lettuce or vegetables, decorate with fresh herbs.
Jewish appetizer with crab sticks
A variant of economical Jewish appetizer with a taste of seafood. In fact, the main ingredient is crab sticks. You can add finely chopped bell pepper or tomato pulp without liquid and seeds, such recipes also exist.
Ingredients
• 200 g sticks;
• 150 g of soft cheese;
• 90 g sour cream or mayonnaise;
• 0.3 bunch of dill;
• 3 cloves of garlic;
• 3 eggs;
• salt, herbs if desired.
Cooking
1. Immediately put eggs on the stove, pour cold water, boil. This is the longest stage in the preparation of snacks, the rest is done very quickly.
2. Crab sticks cleaned of cellophane, grate finely, do not need to defrost.
3. Next, grate the garlic, boiled eggs, add salt, pepper, stir the dry mass.
4. Chop the dill, fall asleep in a snack.
5. Combine soft cheese with sour cream. Or use mayonnaise for dressing.
6. Transfer the sauce to the bulk with crab sticks, stir until smooth and done!
Jewish appetizer with eggplant and sesame paste
Another variant of Jewish baked eggplant appetizer. They can be baked in the oven in advance and cool.
Ingredients
• 800 g eggplant;
• 100 g sesame paste;
• two onion heads;
• carrot;
• 40 ml of olive oil;
• sea salt, black pepper;
• 0.5 lemon;
• 2 cloves of garlic.
Cooking
1. Cut all the eggplant in half. On the inside, make cuts on the pulp with a net, drizzle with oil, transfer to a baking dish.
2. Put in the oven for 35 minutes, the temperature is around 200 degrees. Take out, cool.
3. While eggplant is baked, chop the onion, grate the carrots. Transfer vegetables to a pan with olive oil, fry until completely soft.
4. Peel off the cooled eggplant, transfer the pulp to the rest of the vegetables.
5. Add sesame paste.
6. Peel the garlic, put in the total mass.
7. Remove the zest from half the lemon and add to the eggplant.
8. Next squeeze the juice from citrus, with it the snack turns out tastier.
9. Salt, pepper and beat the mass with a blender.
10. We serve the finished snack to the table with tandoor cakes or simply spread it on the fried slices of bread.
Jewish snacks - tips and tricks
• Processed cheeses are rubbed better if they are previously held a little in the freezer. You can additionally grease the grater with oil.
• If there is no processed cheese, you can use hard varieties, crushed and mixed with sour cream or cream.
• If the snack turns out to be liquid, 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 kinds of greens - these are the components that will help improve and change the taste of snacks prepared from the most modest vegetables or processed cheeses.
