The Jewish appetizer and Russian snack. Cooking recipes

Snack is served before reception of main dishes or separately (as an easy meal). Also, it is often consumed with an aperitif (an alcoholic beverage consumed before meals). Snacks are hot and cold. In the kitchen of each people there are their traditional snacks. In Russian cuisine, sauerkraut, pickled or pickled cucumbers, caviar black or red, salted fish, herring and other snacks from mushrooms, vegetables, fish, meat, fruits, as well as cheese, fish or meat sliced are considered to be the most popular cabbage . For the Jewish cuisine, traditional snacks such as burekas, pancakes, chopped liver, stuffed fish, herring, whitefish, artichokes fried, marinated zucchini are traditional. The Jewish appetizer can be kosher if it is made from kosher ingredients and in accordance with Jewish dietary laws.

Recipe 1

Forshmak in translation from Yiddish means "to taste", that is, the snack is designed to set the taste. The main ingredient is herring. There are many varieties of forshmak, probably as many as there were Jewish towns in Eastern Europe. For the place Khashchevatoye, which is in Ukraine, in the Kirovograd region, also has its own Jewish snack. The recipe for its preparation is uncomplicated. Necessary ingredients:

• 2 large herrings (fillets are separated);
• 1 sour apple (clean and remove the core);
• 2-3 pieces of white bread (moistened in milk or water, before use squeeze the liquid);
• 4 tablespoons vegetable oil;
• 3 eggs (boiled hard, the yolks separated from proteins);
• 1 teaspoon of sugar;
• 1 table spoon of vinegar;
• A little green onion (finely chopped).

In the food processor mix fish fillets, egg whites, apples and bread. Add the vinegar and butter. Stir thoroughly and place the mixture in a dish. The egg yolk is crushed from above and spread all the onions. Before serving, cool to the table. This Jewish appetizer is especially well combined with black Russian bread, but also forshmak can be laid out on dietary crackers from polba.

Recipe 2

Another Jewish appetizer, which is especially popular in Israel, is falafel. At first it was considered an Arab dish, but later it became a national Jewish dish, even a symbol of the country. These are deep-fried balls made from chopped chickpeas, called mutton peas or turkish peas. Before frying, chickpeas or beans are soaked and ground. For 8 servings of falafel cooked according to this recipe, ingredients will be required:

• 2 cups of dried chickpeas;
• ¼ cup of young twigs of coriander (coriander);
• 1½ tablespoons ground cumin;
• 16 large cloves of garlic;
• 2 tablespoons of coriander coriander ground;
• 1 slice of hard unsweetened white bread without crusts;
• 2 ½ tablespoons of tea leaves;
• ¼ teaspoon of cayenne pepper;
• 2 teaspoons of ground black pepper;
• 2 tablespoons of flour;
• 1 egg;
• About 6 glasses (for frying) vegetable oil.

Chickpea is poured onto a plate, distributed in one layer and all contaminants or stones are removed. Transfer the peas into a bowl with cold water so that the water level is much higher than the grains. Leave for the night or for 12 hours. Drain the water through a colander and rinse. Garlic and sprigs of coriander are ground in a blender. Bread is soaked in water and squeezed. Bread and chickpeas are added to the blender, ground. There also pour the ground coriander, cumin, salt, pepper, cayenne pepper, egg and flour. All mixed and transferred to a bowl. If the mixture seems too dry, then add 1 tablespoon of water. Form the balls and fry them in deep fat (the oil should be strongly heated). Minutes through the 3 balls will turn golden brown and will be covered with crispy crust, they are laid out on a paper towel, then in a dish. The Jewish appetizer - spicy falafel - is ready, you can serve it to an aperitif.

Recipe 3

The Russian snack, called herring oil, is well combined with pancakes . For its preparation you need products:

• 1 herring;
• 100 g of butter;
• 2 slices of white bread (without crusts);
• ¼ cup of cream;
• Sprig of parsley.

Herring is cleaned, skin is removed and bones are removed. Bread is soaked in cream. Herring, bread and butter are ground in a blender, the mixture is spread on a sieve and wiped through it to get a homogeneous mass, which is then taken out in the cold. After it has solidified, it is shaped like herring (it should lie on the abdomen), the head is placed to the wide part, parting the gills, and to the narrow part - the tail. With a hot knife, the formed mass is smoothed. In the open mouth of herring, put a sprig of parsley and serve a ready snack for pancakes.