Tag Archives: Salad

The many Israeli variations of the simple German Potato Salad

Potato salad came to Israel by way of immigrant Jews from Germany, who prepared it in their own special way: cooked cubed potatoes adorned with pickles, apples, and chopped onion, and dressed with mayonnaise and vinegar.

Well, the Crusaders were eating the potato salad as well, and those Crusaders were French! Well, there was a huge Arab army waiting for them at the outside of their fortresses and cities and there was not much more to eat … but they were the actual first ones eating this salad in Israel.

Potato salad
Potato salad

Christian Arabs in Israel prefer a different kind of potato salad, made with more local ingredients: olive oil, lemon juice, and spicy green peppers. The olive oil must be fresh and of good quality.

Potato salad
Potato salad

  • 4 potatoes, cooked and peeled
  • 1 -2 spicy green peppers
  • 1 clove garlic, crushed
  • Juice of 1 large lemon
  • ¼ cup (90 ml) high-quality olive oil
  • Salt to taste
  • ½ cup chopped parsley or mint leaves (optional)
  • 2 green (spring) on ions, chopped (optional)

Potato salad
Potato salad
  1. Dice the potatoes or slice them fairly thinly.
  2. Remove the stem and seeds of the pepper, and chop.
  3. Mix in all the other ingredients.
  4. I fusing parsley and green (spring) onions, add more olive oil and lemon juice.
Potato salad
Potato salad

Optionally, you can use vinegar and sugar for this salad. You mix the vinegar and sugar first, let it stand for 10 minutes and pour it in the salad and mix it. And don’t tell anyone, because this makes the salad really tasty and different and nobody will know why.

Chopped Liver Salad

Chopped Liver salad is expensive. But the characteristic European Jewish cooking is to combine inexpensive ingredients with something more costly, thereby enriching the diet while extending the servings. As chickens produce only a single liver, hard-boiled eggs and fried onions were added to make that single liver feed more people.

When my wife is not looking (or when I’m alone home), and see this Liver salad, I use ketchup and eat it with a spoon or with sliced bread on it. Or I spoon it straight from the pot. I love it, except I can’t overeat myself with this salad, because it’s heavy on the stomach. But this is truly my favorite salad all times.

Now a word about the identity or history of this recipe. The Crusaders were master in making the so called chopped liver salad and they ate it regular. But they used loads of onions at at least the double amount of eggs. This chopped liver salad is not a Jewish recipe, whatever anyone may claim.

Chopped Liver
Chopped Liver

  • 1 lb (500 g) chicken livers, rinsed
  • Freshly ground pepper
  • 3-4 medium onions, peeled and sliced thinly
  • ¼ cup (60 ml) vegetable oil or 3 tablespoons goose (or chicken ) fat
  • 3-4 hard-boiled eggs
  • Salt to taste
  • 1 additional onion, peeled and sliced thinly (optional)

Chopped Liver
Chopped Liver
  1. To kosher (or conform to Jewish dietary laws) the livers, burn them gently over an open fire and sprinkle with salt to remove any remaining blood.
  2. Add some freshly ground pepper.
  3. Fry the sliced onions in the oil or fat until golden brown.
  4. Remove with a slotted spoon and set aside.
  5. Reheat the oil or chicken fat, add the livers, and fry just until they lose their pink color.
  6. Remove from the heat.
  7. Return the onions to the pan, add salt, and allow to cool.
  8. Grate or grind the livers with the onions and eggs.
  9. Do not use a food processor.
  10. Taste and add salt if necessary.
  11. If desired, fry the additional onion until golden and sprinkle some water on top to fry until crisp (be careful of the spatter!).
  12. Serve the chopped liver with the crisp fried onion on top.
Chopped Liver
Chopped Liver

Fresh Cucumber Salad with Labneh

This is a very nice, simple and fresh salad, which can belong on every table, when you want to have nice salads, especially for the kids (and me). The recipe is simple, easy and fast to make with a maximum impact for your guests and family (or yourself), not to forget healthy.

Cucumber Salad with Labneh
Cucumber Salad with Labneh

  • ½ teaspoon salt
  • 2 tablespoons mint leaves, crushed; or chopped dill
  • 4-5 small firm cucumbers
  • 1 cup (250 ml) Labaneh
  • 3 tablespoons olive oil

Cucumber Salad with Labneh
Cucumber Salad with Labneh
  1. Mix the mint or dill together with the salt in a large bowl.
  2. Rinse the cucumbers, then chop (peeled or unpeeled) into small cubes, and add to the bowl with the herbs.
  3. Mix well.
  4. Spread the Labaneh on a serving dish, add the chopped cucumbers, sprinkle with the olive oil, and serve.
Cucumber Salad with Labneh
Cucumber Salad with Labneh

Avocado Salad with Labaneh and Mint

The farmers who first planted avocado trees on the coastal plain in the 1920s mashed the fruit into a pulp, added some chopped green (spring) onion, and flavored it with salt and lemon juice. Sometimes chopped hard-boiled eggs or mayonnaise were added to the pulp . The avocado soon became a winter delicacy.

Avocado Salad with poached eggs, labaneh and mint as breakfast
Avocado Salad with poached eggs, labaneh and mint as breakfast

The usual way of serving avocado in Israel is mashed, salted, and spread on a slice of bread. In addition to lemon juice, one can add crushed garlic, horseradish, paprika or chile pepper, Zhoug, soft white goat cheese, yogurt, sour cream, smoked salmon, or Labaneh, as in the following recipe.

Avocado Salad with labaneh and mint
Avocado Salad with labaneh and mint

  • 2 ripe avocados
  • 4 sprigs mint (leaves only), chopped
  • 1 clove garlic, crushed
  • 4 tablespoons Labaneh or sour cream
  • Olive oil
  • Juice of 1/ 2 1emon
  • Salt to taste

  1. Slice the avocado in half. remove the pit, and scrape out the pulp.
  2. Mash with a fork, or dice, and place in a bowl.
  3. Add the chopped mint leaves, crushed garlic, Labaneh, olive oil, and lemon juice.
  4. Taste and add salt if necessary.