Suluguni dishes acquire a pleasant, salty taste of cheese, which gives the finished dish a completely new sound. The recipes for cooking with suluguni are varied and not limited to snacks. Suluguni is one of the types of pickled cheeses. Cheese is prepared from pasteurized cow, sheep, buffalo and goat milk, or from a mixture of cow with sheep, buffalo and goat milk. Ready suluguni has a sharp sour-milk taste and smell. The color of the cheese is from white to slightly yellow. The cheese may have a thin crust in the form of separating layers. Suluguni can be smoked, then the crust of the smoked cheese becomes denser, and the color of the cheese is yellow or tan.

Achma cheese rolls - a variation on the theme of Georgian Achma and Turkish berek. For the filling, young brine cheese, such as feta cheese, feta or suluguni, is suitable. In each bun, put no more than 1-2 tsp. toppings, otherwise the cheese will flow onto a baking sheet at

section: Cheese baking

We offer a recipe for mushroom pie with suluguni cheese based on yeast dough. For the filling, you can take any mushrooms, but with forest pastries, it will definitely turn out to be tastier. The same goes for cheese. Suluguni is brackish, which gives the filling a special taste, but if

section: Cheese pies

Grilled cheese recipe (on the grill) for those who are tired of grilling meat on the grill. It turns out as expected tasty - a viscous warm cheese in a crispy crust of roasted roasted pita bread. By the way, pita bread can be replaced with corn or wheat tortillas. Receive

section: Cottage cheese and cheese snacks

Minced chicken is great for dieting, especially if it is made from white meat. True, for this reason it seems a bit dry, but each mistress solves this problem in her own way. Many add onions, but for minced chicken

section: Zrazy

Spinach casserole is a recipe for an excellent breakfast that should be tasty, nutritious and healthy. After morning leaves of cabbage with kefir, the mood will be depressed for half a day, and the mood will be at zero. Better to make a hearty and healthy breakfast.

section: Vegetable casseroles

A recipe for soufflé from potato soufflé with suluguni cheese shows how the remains of mashed potatoes can be magically transformed into delicate potato soufflé. Whipped proteins will be an important ingredient that can open the airy su

section: Souffle (unsweetened)

Cheese roll with cottage cheese and red fish - a recipe for an appetizer that is served cold. This unusual dish is made on the basis of cheese dough and salted curd filling with the addition of pieces of boiled fish. The fish roll is very light and tender

section: Fish appetizers

Adjarian khachapuri is molded in the form of boats, in the center of which they put grated pickled cheese and pour the egg. In the finished baking, the protein should set well, and the yolk should remain creamy. Eat khachapuri in Adjara either with a fork, limbo with your hands, breaking off the ku

section: Khachapuri

For the preparation of elArgi - corn porridge in Georgian, you will need brine cheese Suluguni, which must be ground on a grater before adding to the porridge. Instead of suluguni, you can take another young, moderately salty pickled cheese.

section: Corn porridge

Strudel with spinach and suluguni cheese I prepared from the finished filo dough. Such a roll should be kept in the oven about half as much as if you were baking it from a dough. So that the thin crust is a little softer and does not crumble when n

section: Vertuta

Many are afraid to fry cheese for fear that it will simply stick to the pan. Some have a bitter experience when the cheese simply melted, did not hold its shape and turned into an incomprehensible mass. There is one simple secret how to make fried suluguni maxi

section: Cottage cheese and cheese snacks

Achma - puff cheese pie (Georgian cuisine). For the pie, all layers of the dough, except for the upper and lower, are boiled for 10-12 seconds. Suluguni, Ossetian cheese or a mixture of them is suitable for filling. Because cheese is salty, then almost no salt is added to the dough.

section: Georgian cuisine

Adjarian khachapuri is formed with a boat and baked in the oven. The dough and the filling are the same, with Imereti pickle cheese. A boat is twisted from yeast dough, filled with cheese filling, and in the center of the filling, a depression is made where yellow is poured

section: Cheese baking

Soko-Suluguni 1. Rinse mushrooms, peel and boil in salted water until tender. 2. Onion cut into half rings, fry in ghee until golden brown. 3. Add mushrooms to the onion, fry together over low heat for 5-6 minutes, ...Required: forest mushrooms - 300 g, suluguni cheese - 100 g, onions - 1 head, melted butter - 2 tbsp. spoons, parsley and dill - 2-3 sprigs, salt

Baked Chicken with Suluguni Cheese Rub the treated chicken with salt, stuff it with chopped suluguni, chop the hole with a wooden hairpin. Bake on a spit until tender, periodically pouring melted butter mixed with pomegranate juice. Before serving, remove the bird from ...Required: chicken - 1 pc., Suluguni cheese - 200 g, ghee - 20 g, pomegranate juice - 1/2 cup, parsley, salt

  Suluguni with herbs in pita bread Grate suluguni and butter on a coarse grater. Finely chop all the greens. Stir with cheese and butter. Pita bread deploy. Put cheese and greens on one half of it, cover with the second half and press it very gravely with your hand over the entire surface of the pita bread. Warm up strongly ...Required: Thin pita bread - 2 pcs., Suluguni - 250 g., Parsley - 1 bunch., Green onion - 1 bunch., Cilantro - 1 bunch., Butter - 80 g.

  Ossetian tortillas with wild garlic and suluguni in Siberian Kefir slightly warm, add yeast. Leave at least 5. Add the sifted flour, salt, oil. Knead the dough not cool. Put in a warm place for 1.5-2 hours. Cut the wild garlic. Mash the suluguni with a fork. Combine the suluguni and wild garlic, form the dough balls. split up ...Required: It is necessary (for 6-8 servings): for the test: kefir - 1 stack. (250 ml), grows. oil - 50 g, flour - 2 stacks. (320 g), dry yeast - 7 g, salt - 1/2 tsp, for the filling: suluguni - 150-200 g (can be replaced with feta cheese), Cheremsha - a good bunch, drain. lubricating oil - 50 g

  Squash chicken with bechamel and suluguni sauce. Cut the squash into thin plates (thanks to Sindirella), salt and leave for 20 minutes to give the juice (thanks to Lyulyashka). Chicken fillet, salt, pepper and pickle in fermented baked milk (or other fermented milk product). You can add your favorite spices to the chicken. This qty ...Required: Zucchini - 2-3 pcs, Chicken breast - 1 pc (preferably larger), Fermented baked milk (or any unsweetened sour-milk product) - 150-200ml, For my version of "Bechamel": Onion - 1pc (large), Flour - 2 tbsp. without slide, Milk- 300ml, Suluguni Cheese (Mozzarella or any ...

  Lettuce salad with Suluguni cheese We tear lettuce by hand, cut dill and parsley, cut coarsely boiled eggs, tear Suluguni cheese, sprinkle ol. oil, season with sour cream, salt to taste.You will need: - lettuce leaves, - dill, - parsley, - boiled eggs, - Suluguni cheese, - olive oil, - sour cream, - salt.

  Tagliatelle with pumpkin and suluguni Peel the pumpkin and cut into thin strips (you can use a peeler). Heat butter in a pan and 1 tbsp. spoon olive, put chopped pumpkin, add sage leaves, salt, pepper and, stirring, bring over low heat until cooked ...Required: 1 small pumpkin, 150-200 g smoked suluguni, 150 g tagliatelle, 2 tbsp. tablespoons of olive oil, 1 tbsp. tablespoon butter, a few leaves of sage, a pinch of freshly ground black pepper, 2/3 teaspoon of sea salt

  Suluguni Chips Peel potatoes, boil until half cooked in salted water. Cool and cut into thin circles. Finely chop onion and sauté on vegetable oil. Wash tomatoes and cut into thin circles. Cook deep with 2 tablespoons ...Required: Suluguni cheese - 300 grams, Tomato - 2 pieces, Potato - 3 pieces, Onion - 1 piece, Green onion for decoration, Vegetable oil for frying

  Hot appetizer with suluguni cheese Chabatta cut into non-thin pieces. Hold in the oven a little bit so that it dries on top and remains soft inside. Remove, grate the surface with garlic, drizzle with oil. Cut tomatoes (preferably cherry) into four parts, fry an example in a frying pan in oil ...Required: Chabatta Bread, Suluguni, Tomatoes, Olive Oil, Garlic, Salt, Pepper

  SALONGI SHOPS Separate the yolks from the proteins and grind them with sunflower oil and salt. Add milk and flour - mix everything. At the end of the kneading, add the whipped whites into the steaming foam. Fry the cloves. Grate suluguni on a coarse grater, mix with finely chopped dill and wrap in ...Required: TEST: 2 eggs, 1 glass of milk, 1 glass of flour, 2 tablespoons of sunflower oil, salt. START: 300gr suluguni, dill.

The fact of the famous Georgian longevity is associated with the use of healthy products, including cheese. Among them, a worthy place is given to brine cheese Suluguni, which is actively used in cooking. Suluguni recipes are endlessly varied and incredibly delicious. Their origin goes back to ancient times.

Historical perspective

For the first time, the Suluguni began to make ancestors of the Colchis kingdom, bordering the Abkhaz lands. In the land of Samegrelo, the name is pronounced “selegin”: village - to knead, gin - cow. Another etymology includes two words: created from serum. " A beautiful legend connects the origin of the name with the soul (suli) and heart (guli).

Interesting Facts. There is an ancient tale about Suluguni, aged in homemade grape vodka. During the invasion of the Turkish army in Samegrelo, the locals, saving food, hid the Suluguni in barrels of chacha. Muslim Turks did not drink alcohol and did not pay attention to containers with a forbidden drink. So the old recipe came to our days.

Technological process

The ability to sour milk quickly in hot climates decided the fate of the product. When heated, the fermented beverage produces a dense mass. It is crushed and then pressed in a small amount of serum. The next step is the process of melting chopped raw materials. A homogeneous viscous mass is born at a temperature above 70 degrees with continuous stirring.

The finished substance is cut into portioned pieces and laid in cylindrical shapes, as shown in the photo. Cheese balls for cooling are dipped in cold water and then transferred to saline for several days.

  The result is a white or pale yellow cheese. The consistency is soft or hard, but always in the form of puff pastry. The structure of suluguni allows you to cook anything from the finished ingredient: salad, soup, s, fried, smoked, baked cheese with vegetables, whose excellent taste is combined with nutritional value.

Interesting Facts. 2011 is considered the official world recognition of the product. A patent was obtained for the production of real Suluguni cheese.

Beneficial features

Tip. It is customary to treat cheese as a dessert and start it after the main meal. Food eaten before a cheese dessert is better absorbed.

Suluguni has a beneficial effect on the digestive system and improves performance. In its composition:

• vitamins A, B1, B2, B12, C, PP, D, E;
• phosphorus, zinc, selenium, magnesium, calcium, iron, copper.

Useful elements stabilize the functioning of the body:

• metabolism improves;
• water balance is normalized;
• cholesterol is removed from blood;
• the cardiovascular and central nervous systems are strengthened;
• calcium strengthens nails, teeth, bone tissue.

The energy value of the composition of suluguni per 100 grams:

• calorie content - 328 kcal;
• proteins - 22 g;
• fats - 18 g;
• carbohydrates - 22.5 g.

A product with a low calorie content is preferred by fashionistas to maintain a figure.

Suluguni is used as an independent food, and as part of a variety of dishes. There is no limit of fantasies for suluguni cheese and recipes with it.

Dishes of pastry and suluguni

Flour products are loved and eaten not only in their native country, but also outside of Georgia. Our housewives learned how to cook the main national pastry - khachapuri, making their own nuances in the recipe.

Adjarian Khachapuri

The dough in this recipe uses yeast on a dough with the composition:

• milk - 2 glasses;
• sunflower oil - 1 cup;
• 3 tbsp. tablespoons of sugar;
• 1 pack of fast-acting yeast.

• suluguni - 150 g;
• boiled egg - 2 pcs.;
• fresh egg - in the number of servings.

Pour 1 cup of warmed milk into a deep cup, add sugar and yeast. We put in a warm place. After 30 minutes, a bubbling “hat” appears. Add the second glass of warm milk and vegetable oil, add salt and remove to heat. As they mature, we crush several times.

During this time we rub suluguni and boiled eggs on a coarse grater.

We roll cakes and spread the filling along the edges. We turn the edges to the middle and connect the "tubes" on both sides. Spread the middle to fill with filling.

  Leave for proofing so that the portions rise. Pre-grease the cakes with egg yolk. After that we put the baking sheet in the oven preheated to 200 degrees for 10-15 minutes. As soon as the boats begin to brown, take out and pour the egg in the middle of each portion.

Tip. In order for the egg to hit exactly in the center of the product, break it into a cup in advance.

Put in the oven again until the squirrel grabs.

Ready khachapuri are flavored with pieces of butter and eaten according to the rules of Georgian hospitality.

Cheese soup with herbs

There are many recipes for cheese soups. Practice has convinced that it is best to use suluguni as a cheese dressing, rather than the usual processed cheese. It boils quickly and is not suitable for storage. Ingredients:

• 150 g - suluguni;
• 4 potatoes;
• 1 medium carrot;
• a bunch of parsley and dill;
• 1 liter of water for broth.

In boiling water, put coarsely chopped potatoes (small tubers can not be cut). Grate carrots and add to contents. While all this is boiling, we rub the puff suluguni on large cells. Finely chop the greens. We take out the boiled potatoes and mashed them. Send back to the soup. We add grated cheese there portionwise, stirring intensively so that the mass does not crumble. After the suluguni dissolves, remove from the stove and pour the greens.

It is useful to give a gentle substance to children for dietary purposes.

The recipe for Georgian delicacy has been popular in Russia since Soviet times. Then the shops did not differ in variety on the shelves, but I really wanted to please ourselves and loved ones with an unusual treat. Suluguni cheese along with feta cheese cost no more than 1 ruble. 40 kopecks per kilogram, and there were no smoked products. Gourmets decided to make a national smokehouse, for which they adapted the old medical bix (photo). A bottle of cold beer relied on a smoked smoked meal. A further experiment from the finished cheese suggested its frying in breadcrumbs.

Fried puffs

The recipe gives the product an original taste, although there are no special methods for cooking.

For frying, you can use butter ghee and a few tablespoons of extra virgin olive oil. It is advisable to add spices to the fat to enhance the taste.

  Cheese is cut in thick pieces of various shapes:

• sticks;
• triangles
• squares.

Make a batter: 2 tbsp. tablespoons of flour mixed with an egg.

Dip the Suluguni slices in batter on both sides and roll in breadcrumbs. If necessary, repeat the manipulation so that the substance does not spread.

Fry in hot oil for two minutes on both sides.

The finished dish combines a crispy fragrant crust with a delicate viscous filling.

Tip. A delicious fried cheese with a subtle peculiar character is obtained from a young 2-3-day suluguni pickle.

In any form, suluguni harmoniously combines with vegetables, cereals, nuts, pasta.

This recipe is made from hot suluguni, juicy pitted olives and sweet red pepper. The culinary symphony is excellently performed together in a spicy parsley filling in the following composition:

• paste - 350 g;
• suluguni - 400 g;
• a bunch of chopped parsley;
• olive oil –50 g;
• lemon juice - 50 g;
• burning adjika - on the tip of a knife;
• canned bell pepper - 300 g;
• olives - 60 g;
• cockerel twigs.

Cook pasta, rinse with cold water, drain and leave to cool for 15 minutes.

In a mixer, prepare a sauce of oil, lemon juice and adjika until a homogeneous consistency.

Fold in a pasta salad bowl, diced suluguni, olives, pepper. Top with sauce. Mix the mass carefully. Decorate with green herbs.

Universal Suluguni is an indispensable product suitable for any occasion: whether it is an ordinary dinner, a festive feast or a youth party.

Georgia has presented the world with many delicious dishes and products, one of which is suluguni. This type of cheese is in demand all over the world: the product is included in its menu even by vegetarians and those people who adhere to a diet. Suluguni is included in salad recipes, cheese is used as a filling for baking and served separately with wine and herbs.

What is suluguni

Among other types of fermented milk products, the cheese has a spicy, brackish taste and has an elastic, dense, somewhat layered structure. Suluguni is a product without a pronounced aroma, the color of the cheese can be cream, pure white or yellowish, which depends on the choice of the raw material from which it was produced. As a rule, the basis in this case is cow, goat, buffalo, sheep’s milk, or a mixture thereof. Sometimes cheese is prepared with a filling that resembles cottage cheese in consistency or smoked product.

Composition

To prepare a traditional Caucasian dish, goat, cow, buffalo or sheep’s milk is supplemented with whey or sourdough bacteria. Suluguni also includes pepsin or calcium chloride. Thanks to the features of the manufacturing process, a very tasty product is obtained, saturated with a large number of minerals and vitamins. In addition to sourdough, suluguni contains enzymes, so the taste of cheese has no extraneous shades, and its smell is neutral. Nutrients contained in cheese:

• amino acids, proteins;
• phosphorus;
• beneficial cholesterol;
• magnesium;
• sulfur;
• sodium;
• calcium;
• iron;
• saturated organic and fatty acids;
• di and monosaccharides
• potassium, etc.

Benefit and harm

The natural product is useful for children, pregnant women and the elderly, because it has all the qualities of dairy products. If you eat it regularly, then you can strengthen your immune system, improve the work of the heart, nervous system, normalize the composition of the blood, increasing hemoglobin, and establish a hormonal background. Cheese can prevent the development of serious diseases associated with the cardiovascular system, improve the elasticity and permeability of capillaries. In addition, the product has a positive effect on the skin, nails and hair.

The benefits and harms of Suluguni cheese are unequal: the product brings more good for the body than the degree of possible damage from its use. Cheese can only harm people who suffer from lactose intolerance. However, only that suluguni, which was prepared with strict adherence to technology and does not contain synthetic additives, is considered harmless.

How to store suluguni cheese

If you store the product incorrectly, the cheese will acquire an unpleasant taste, smell and become unsuitable for consumption. The spoilage of the dish is indicated by the presence of cracks, dry crust and mold. Suluguni cheese must be stored in a cold brine. So, in the refrigerator, the product will remain fresh for about 3 months. To extend its shelf life, you can transfer the suluguni into fresh milk, and then for a day in saturated brine (0.4 kg of salt per 1 liter of water). After the specified period, return the cheese to another brine (0.2 kg of salt per liter of water).

How to make Suluguni at home

The dish is being prepared using a special technology similar to that used for the preparation of Italian cheese Provolone. You can make suluguni cheese at home from cow's, sheep's, goat's or buffalo milk, but it is better to prepare a treat by mixing several types of component at once. The main stages of cooking suluguni at home:

• first you need to slightly warm the milk, remove from heat and ferment the product with sourdough;
• the resulting lump is pressed a little, then cheddarized, remaining a couple of hours in a sickle;
• a piece of cheese is crushed, melted and distributed into shapes;
• after compaction, the suluguni are transferred to whey brine.

Suluguni Cheese Recipe

Traditionally, Georgians serve cheese slices with bread and homemade wine, sprinkling a treat with chopped herbs (basil or cilantro). Nevertheless, the product can be added to different dishes: a salad with suluguni is very tasty, but for Khachapuri there is no better filling. The recipe for suluguni cheese at home is not complicated, but it requires the culinary owner to endurance and strict adherence to technology. If done correctly, you will get a real tasty and healthy delicacy.

Smoked

• Cooking time: 10 hours.
• Servings Per Container: 30 Persons.
• Calorie content: 255 kcal / 100 g.
• Purpose: snack / breakfast.
• Cuisine: Georgian.
• The complexity of the preparation: medium.

The product is eaten in different conditions - fresh, fried, baked, processed. Among all the options, smoked suluguni stands out for its unusual, bright taste and mouth-watering aroma. Thanks to its light saltiness, the treat is ideal as a snack for beer or for decorating a festive table. In addition, with smoked cheese you can cook a lot of dishes, including casseroles, pizza, khachapuri, sandwiches and soups. The following describes how to cook Suluguni cheese at home.

Ingredients:

• rennet - 2.4 g;
• home-made pasteurized milk - 12 l;
• calcium chloride - 1.2 mg;
• salt.

Cooking method:

1. Pour milk into a 15-liter cheese pan (the container should be partially filled with water).
2. Heat the liquid to 37-38 degrees.
3. Pour 50 ml of warm boiled water into measured containers, dissolve the enzyme and calcium separately in them.
4. Transfer the contents of the cups to the pan with milk, stir the mixture for 15 minutes until a clot forms. In this case, the temperature should always be at the same level.
5. After 5-6 hours, the lump will gain density, then divide it into smaller pieces and transfer to prepared forms with a tray for draining the serum.
6. The curdled mass should be transferred with a slotted spoon to the molds, pour the remaining serum into a sterile container (later the mixture can be used to prepare other dishes).
7. Combine the forms with the cheese mass when the product is compacted and the liquid drains (you can use a colander). Turn one container over onto another. Repeat this action from time to time, alternating forms - this will help the cheese become more dense.
8. As a result, both halves should be held together, forming a single head with rounded sides. In 8 hours of self-pressing, the product will become resilient, elastic, dense.
9. Put the product on a cutting board, sprinkle with salt, then wrap it with cling film and send in the cold for a couple of hours.
10. Cut the product into small cubes on a cutting board (this will melt the cheese evenly).
11. Fill the basin with hot water (approximately 85 degrees), place the cheese slices inside. With two wooden spatulas, begin to mix the dairy product until the cheese acquires a stretching structure.
12. Gather the masses with your shoulder blades and knead until one lump forms. At the same time, the temperature of the liquid in the tank should remain high.
13. Continue to stir the cheese mass, kneading in a hot liquid (form a thin cake, immediately curl it to make the product structure layered).
14. Put the finished base in a mold with a maturation tray. Keep the product in the refrigerator for a couple of hours.
15. To prepare a 20 percent brine, you can use whey or water in which the cheese dough was mixed. Place the cheese in the brine for a day, not forgetting to turn the head upside down after 12 hours, so that the product is salted evenly.
16. Ready suluguni should be smoked for 3-4 hours, until a golden brown crust appears on its surface.

Pie

• Cooking time: 45 minutes.
• Calorie content: 317 kcal / 100 g.
• Purpose: breakfast / lunch / snack.
• Cuisine: Georgian.

It is interesting to cook with suluguni: the product has a dense structure and melts perfectly under the influence of high temperatures. After hardening, the cheese keeps its shape perfectly, while emphasizing the taste of different dishes. All kinds of salads, casseroles, soups are made on its basis, cheese is combined with potatoes, eggs, fish and meat, they are also used to create sandwiches and other snacks. Suluguni cake, described in the recipe below, resembles Georgian khachapuri to taste, but it cooks much faster and easier.

Ingredients:

• eggs - 2 pcs.;
• garlic cloves - 2 pcs.;
• puff pastry - 0.4 kg;
• suluguni - 0.4 kg;
• sour cream - 2 tbsp. l .;
• dill greens - 40 g.

Cooking method:

1. Defrost the dough, rub the cheese on a grater. Mix the last ingredient with a raw egg.
2. Here you also need to add crushed garlic, finely chopped dill, sour cream and mix thoroughly.
3. Divide the dough into 2 equal parts, on one of them you need to place the filling in an even layer, leaving free space at the edges (about 1 cm).
4. Cover the product with the second half of the dough, fasten the edges.
5. Next, you need to carefully take the pie and transfer the product to the baking sheet sent by the parchment, then grease the dish with a beaten egg.
6. The baking sheet should be placed in an oven heated to 180 degrees, and after 20 minutes the treat with cheese should be removed from the steel sheet and served hot.

Salad

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 278 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

Simple and quick to prepare salad with suluguni cheese will appeal to busy housewives who want to surprise guests with a spicy, tasty and satisfying dish. The treat is inexpensive, has a very appetizing appearance and a delicate taste. If desired, the chicken can be replaced with other meat, ham or chicken salad for a salad. In addition, it is necessary to supplement the appetizer with suluguni with fresh or pickled cucumbers and herbs.

Ingredients:

• chicken fillet - 0.4 kg;
• sour cream / mayonnaise - 6 tbsp. l .;
• suluguni - 100 ml;
• boiled eggs - 4 pcs.;
• cucumbers - 200 g;
• green onions;
• spice.

Cooking method:

1. Cut the boiled chicken into small slices, put in a salad bowl with high sides.
2. Send also finely chopped boiled eggs, chopped onion.
3. Cut the cucumbers into thin strips and add to the salad.
4. Season the dish with sour cream / mayonnaise, season and, if desired, add a little lemon juice (at the same time it is better to squeeze out the fresh, rather than using the purchased one).
5. Next, you need to cut the cheese into thin ribbons and decorate the top of the salad with it. After the treat with the Suluguni, it is ready to be served and consumed.

Fried

• Cooking time: 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 290 kcal / 100 g.
• Purpose: snack / snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

What to cook from suluguni? Fans of the famous Georgian cheese will appreciate the appetizer described below. The preparation of the dish is extremely simple, but it turns out to be very unusual and tasty. Suluguni fried cheese is an ideal complement to beer or homemade wine, it can quickly saturate, without bringing a feeling of heaviness. You can make a meal in anticipation of the arrival of guests or to pamper your family. If you use natural, homemade cheese, you can treat a snack even to a small child.

Ingredients:

• smoked suluguni (you can take ordinary) - 0.4 kg;
• a mixture of peppers;
• breadcrumbs;
• frying oil;
• egg.

Cooking method:

1. Break the egg, whisk the product until smooth, season with spices.
2. Cut the cheese into cubes of about 2x4 centimeters, so the ingredient will be easier and faster to fry, without losing its juiciness.
3. You do not need to pour a lot of oil in the pan, just a couple of spoons. Place the container on a relatively high fire, heat the dishes and oil.
4. Begin to immerse here twice dipped on all sides first in the egg mixture, and then in the breading pieces of cheese.
5. Leave the items in the pan for about 2-4 minutes, turning the suluguni over while frying.
6. Put the finished delicacy on a napkin or cheesecloth, which absorbs excess fat, then move the fried cheese on a beautiful plate and serve.

Suluguni cheese at home - cooking secrets

Dishes from suluguni attract many with their simplicity, nutritional value, and benefits. However, the latter factor is achievable only if you use a natural product for cooking. How to cook and use suluguni cheese at home:

• to make a kilogram of cheese will require about 10 liters of milk;
• ready-made cheese should be stored in a container with brine and a refrigerator, while the suluguni stays fresh for about a month;
• recipes with suluguni can be changed, supplementing with products with which cheese is combined - fresh herbs, chicken, turkey meat, cucumbers, tomatoes, crackers, etc .;
• for cooking fried suluguni, you can use not only breading, but also batter, then the cheese will turn out even more tender, softer;
• it is better to combine the delicacy with puff pastry, since with another the cheese will seem a bit dry.

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