Fried suluguni is the perfect replacement for a cutlet

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Georgian cheese makers believe (and we have no reason not to believe them) that suluguni is the most ancient 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 calorie 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 tender, s alty 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 in order to feel like in sunny Georgia, let's make suluguni in pita bread. To do this, we need 2 thin breads (per 250 g of cheese), a small bunch of green parsley and cilantro, a couple of young onion feathers and 80 g of butter. Beforecooking process and suluguni, and put the oil in the freezer. Then we get it out of there and quickly, quickly three on a coarse grater. Finely chopped greens are mixed with the resulting mass. We spread it on one half of the pita bread, cover with the second and press it tightly with your hand, after which we move it to a heated pan with a small amount of vegetable oil. Press with a wooden spatula to the bottom so that the dough is browned. Perfect for young wine, as well as beer.

And fried suluguni is truly a win-win option for preparing a “vegetarian chop”. In addition, it is also a very budgetary dish. For him, all you need (except for half a head of cheese) is one egg, two tablespoons of flour (or breadcrumbs), vegetable and butter for frying. These are basic products. Variations (and for culinary creativity) include oregano, red pepper, dried herbs de Provence, or just a spice blend called Georgian Seasoning.

To cook fried suluguni, you need to have skill, act quickly and accurately, and most importantly - know when to stop. As you probably already guessed, we have to dip the crown product in egg batter and put it in the pan. But anyone who has eaten pizza once knows what heat treatment does to cheese. Correctly! It melts and flows. So that the product does not “run away” from our shell, you need to know a little secret: cut it into portioned pieces - 1 cm thick slices, and send it to the freezer.

Now let's make the batter. Whisk the egg with a fork. We add adjika, herbs to it, in a word, everything that culinary intuition tells you. But not s alt! Remember that this type of fermented milk products is already quite s alty. Pour flour or breadcrumbs into a separate bowl. We take out the cheese from the freezer, dip it first into the egg mass, then into the flour. We do this two or even three times. Our task is to achieve a dense shell so that the fried suluguni does not leak out and stick to the pan.

How to cook it? Experts advise frying on 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 hot enough, the batter will not “seize”, the cheese will gradually heat up and spread into a pancake. If the oil is too hot, the topping will immediately burn. Fried suluguni is cooked over medium heat, bringing to a golden color on both sides. Serve hot, sprinkled with herbs, with various sauces (for example, tzatziki, but Béarnais sauce and just sour cream are also suitable). Suluguni goes well with bitter vermouth or dry white wine.