Grandma's recipes

Grandma's recipes

Any Jew from the Pale of Settlement is familiar with these salads from childhood. Our grandmothers prepared them both for holidays and for every day. And now it seems to me that there is nothing tastier - despite all the simplicity and simplicity of these old recipes.

Egg salad with onions

Ingredients: 3-4 hard-boiled chicken eggs, 1 medium-sized onion, 1 tbsp. l. goose lard or fat, black pepper and salt to taste.

Finely chop the peeled onion, add salt and leave for 20–30 minutes until the bitterness goes away. It is best to grate hard-boiled eggs on a coarse grater and mix with onions fried in goose, chicken or any other fat, then add salt and pepper. You need black pepper, preferably coarsely crushed.

Fresh cucumber salad with goose fat

Ingredients: 2-3 fresh cucumbers, 2 hard-boiled eggs, half a bunch of green onions, 1 tbsp. l. goose fat, salt and pepper to taste.

Peel fresh cucumbers and cut into thin slices. Place in a salad bowl and add salt. Garnish with slices of hard-boiled eggs, pour over melted goose fat and sprinkle with chopped green onions.

Radish with goose fat

Ingredients: 2 medium-sized radishes, 1 small onion, 1 tbsp. l. goose fat, a couple of sprigs of dill and parsley, salt to taste.

Peel the radish, grate it on a coarse grater, mix with finely chopped onion (it can also be sautéed and cooled), melted goose fat and salt. Mix everything well and sprinkle with finely chopped parsley or dill when serving.

The best “meat” is tuna fish

The Tunisian sandwich consists of lettuce leaves, a boiled egg, fresh vegetables and the tuna fish itself. Either canned, from a tin, or boiled, flavored with vegetable oil, placed in a crispy baguette. It's tasty, fast and satisfying. All this applies to other tuna dishes, in particular to the salad, which found its way into Israeli cuisine thanks to Tunisian Jews.

Tuna salad

Ingredients: 500 g canned (or fresh) tuna, 1 large onion, 2 red bell peppers, 3 pickled cucumbers, 5 chicken eggs, 2 medium-sized potatoes, for the sauce: lemon juice, olive oil, salt, pepper to taste.

Open canned tuna and drain in a colander. If you have fresh tuna, cook it in a mixture of vegetable oil and water (half and half), adding salt, bay leaf and allspice. Chop onions, bell peppers, pickles, hard-boiled eggs and boiled potatoes as finely as possible. Mix all ingredients, season with lemon juice and vegetable oil. Salt and pepper.

Moroccan trace

You can’t think of anything simpler than Moroccan salads. At the same time, they are as tasty as they are beautiful.

lech266_Page_60_Image_0002Beet salad

Ingredients: 2-3 boiled beets, 1 tbsp. l. (9% vinegar), 1 tbsp. l. vegetable oil, 0.5 tsp. sugar, 1 medium-sized onion, salt and white pepper to taste, kamun (aka cumin) - to taste.

Cut the boiled beets in half and cut crosswise into slices - best with a knife with a zigzag blade. This will give you ribbed beet slices. Sprinkle with vinegar, oil, add all the spices and mix with thinly sliced onion rings.

Carrot salad

Ingredients: 3-4 carrots, 3-4 cloves of garlic, 1 tbsp. l. finely chopped parsley and cilantro, a little each sweet and hot paprika, 1 tbsp. l. red shug (spicy Yemeni sauce based on hot pepper, garlic and local seasonings), salt and cumin to taste.

Peel the carrots and boil whole until tender, without overcooking. Cool and use a curly knife (as in beet salad) to cut into round pieces one centimeter thick. Add grated garlic, finely chopped cilantro and parsley, cumin, salt. Stir sweet paprika in vegetable oil, add a little hot paprika and pour into the salad. Add (optional) prepared Yemeni red khug. Mix. When serving, sprinkle with herbs.