Georgian cheese makers believe (and we have no reason not to believe them) that suluguni is the oldest fermented milk product on the planet. In a free translation into Russian, its name means "having serum in its composition." And this means that this cheese is pickled, half-ripe, no longer cottage cheese, but also not a type of hard cheese. The caloric content of suluguni allows us to call it a dietary product: carbohydrates - 0, proteins and fats about 20%, and total nutritional value - 290 kcal. It is gentle, brackish and perfectly combined in a variety of dishes, whether it be salads, hot appetizers, meat and fish dishes.
This rennet cheese is also good on sandwiches. But, to feel in sunny Georgia, let's make suluguni in pita bread. To do this, we need 2 thin bread rolls (based on 250 g of cheese), a small bunch of green parsley and cilantro, a couple of feathers of a young onion and 80 g of butter. Before the cooking process, both suluguni and butter are put in the freezer. Then we get out of there and quickly-quickly three on a coarse grater. Mix finely chopped greens with the resulting mass. We spread it on one half of the pita bread, cover it with the second and tightly press it with your hand, after which we move it to a heated pan with a small amount of vegetable oil. Press the wooden spatula to the bottom to make the dough brown. Great for young wine as well as beer.
And fried suluguni is a truly win-win option for cooking a "vegetarian chop." In addition, it is also a very budget dish. For him, it is only necessary (except for half the head of cheese) that one egg, two tablespoons of flour (or breadcrumbs), vegetable and butter for frying. These are basic products. As variations (and for the manifestation of culinary creativity), you can take oregano, red pepper, dried Provence herbs or just a mixture of spices called "Georgian Seasoning".
To cook fried suluguni, you need to have the knack, act quickly and accurately, and most importantly - know the measure. As you probably already guessed, we have to dip the corona product in the egg batter and put in the pan. But one who has eaten pizza once knows what heat treatment does to cheese. Right! It melts and flows. To prevent the product from “escaping” from our carapace, you need to know a little secret: cut it into portioned slices - 1 cm thick slices, and send it to the freezer.
Now let's get to the batter. Shake the egg with a fork. Add adjika, herbs to it, in a word, everything that culinary intuition tells you. But not salt! Remember that this type of dairy products is already quite salty. Pour flour or crackers into a separate bowl. We take cheese from the freezer, dip it first into the egg mass, then into the flour. So we do two, or even three times. Our task is to achieve a dense shell so that the fried suluguni does not leak out and does not stick to the pan.
What to cook it on? Experts advise frying in a mixture of butter and vegetable oils. In the process of heat treatment, it is important to know the measure. If the pan is not sufficiently heated, the batter will not “seize”, the cheese will gradually heat up and spread into a pancake. If the oil is too calcined, the sprinkle will burn immediately. Fried suluguni is cooked over medium heat, bringing to a golden color on both sides. Served hot, sprinkled with herbs, with various sauces (for example, tzatziki, but bearn sauce and just sour cream are also suitable). Suluguni differs excellently under bitter vermouth or dry white wine.