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Zibale mit Eyer – Egg and Onion Salad ~ Ashkenazi

The typical crumbly texture of this hearty appetizer is obtained by coarsely grinding the ingredients. Traditional method calls for a meat grinder (like the one in the photograph), which you probably don't have in your kitchen. Instead you can briefly pulse it in a food processor or chop with a knife. If you like the scent of fresh onion, add chopped green onion or chives to the mixture. Serve with thick slices of rye bread, challah, or bagels.

Ingredients (serves 4)
  • 2 tablespoons goose fat, butter, or oil
  • 2 onions, sliced
  • 4 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1½ teaspoons whole grain mustard
  • Salt and freshly ground black pepper

    1. Heat the goose fat, butter, or oil in a pan over low heat. Add the onion and cook, stirring occasionally, for 10 to 15 minutes, until the onions are very tender and begin to brown. Remove from the heat.
    2. Grind the sautéed onions and hard-boiled eggs in a meat grinder or pulse in a food processor until they are uniformly crumbly and coarse in texture (be careful not to puree them). Alternately, coarsely chop the onion with a knife and push the eggs through a coarse grater.
    3. Stir in the mayonnaise and mustard and season with salt and pepper. It tastes best when eaten immediately, but can also keep, covered, in the refrigerator for up to 3 days.

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