How to fry suluguni so that it does not spread. How long to fry suluguni cheese

Fry suluguni in the morning. I promise, even on a November day you will be full and satisfied. After all, as soon as the cheese touches the frying pan, it becomes covered with a delicious blush and begins to blow bubbles. Fried suluguni has a delicate, springy texture; it can be eaten as it is - for breakfast, with some sauce.

Young pickled cheeses are suitable for frying. They are more pliable than hard Swiss circles with holes and tougher than delicate mozzarella. These cheeses are easy to recognize - they squeak on your teeth like unworn leather shoes. Thick discs of brine suluguni are sold in markets and stores; you probably broke it straight with your hands - it comes off in thin papery layers.

Suluguni comes from Georgia, from the Samegrelo region, where the Colchis kingdom was once located. In Soviet times, its recipe was recorded according to GOST and began to be produced in factories of the Union republics. Suluguni has turned into a brand, and now it is stocked in both supermarkets and tiny shops. Buy the one produced according to the GOST recipe and cook it for breakfast.

Correct suluguni does not spread over the pan. You don’t even need to roll it in flour and breadcrumbs - like an athlete, it always keeps its shape. In Georgia, suluguni is fried over a fire, strung like a humpback on a freshly cut branch or skewer. This cheese is even smoked, placed high above the flame, and then it becomes a delicacy. My friends passed it on to the capital through guides, and I myself brought a similar one from Abkhazia more than once.

You can also fry other cheeses with a high melting point. The popular halloumi comes from this family and is slightly firmer than its Georgian brother. In Greece, Egypt and throughout the Levantine world, they love to cook it on the grill and in the pan. Salads are made from halloumi, where mint is often added in the old fashioned way. Before the era of refrigerators, cheese was stored in fresh mint to prevent it from spoiling. Cut the cheese into slices about a centimeter thick and remove from the cabinet.

With cheese, moving around the kitchen should not be organized as during normal cooking, but in the reverse order. First make the sauces, set the table, wash the children, make coffee and only then move on to the main course. Suluguni fries instantly and cools just as quickly, especially on a November morning.

Fry suluguni in odorless vegetable oil. It is very important to take a good non-stick frying pan so that the golden crust remains on the cheese slices and does not stick to the bottom. Keep a thin spatula ready, which you will use to turn the suluguni over (I use a silicone one). At what point you need to put the pieces on the other side, watch the video.

Any sauce is suitable for suluguni. If you're not in a hurry, grind the walnuts and some cilantro in a blender. I add half a cup of pomegranate juice to them, and the sauce takes on new colors, like a bouquet of autumn asters. With the help of a food processor or food processor, almost all sauces are easy to make yourself. I turn on the start button and do other things in the kitchen, while the processor deals with nuts and herbs.

You can also make a sweet sauce from dry figs and fresh tart apple. Add a little ginger to it and everyone will definitely wake up with a tickling in the nose. Or serve grilled cheese with some good jam. It harmonizes wonderfully with sour lingonberries and black currants. I also like the combination of suluguni with liquid linden honey. Bon appetit!

Fried suluguni

Time:

Ingredients(serves 4, 2 slices per person):

suluguni - 400 g

odorless vegetable oil - 1 tbsp. spoon

Preparation:

1. Cut the suluguni into slices about 1 cm thick.

2. Heat vegetable oil in a non-stick frying pan over medium heat. Fry the cheese for 45 seconds to a minute on each side. Serve the slices hot with some sauce or lingonberry jam.

Pomegranate juice and walnut sauce

Time:

Ingredients(yield 3/4 cup):

walnuts - 1/2 cup

cilantro - 1 bunch

pomegranate juice - 1/2 cup (can be replaced with a tablespoon of narsharab sauce)

freshly ground black pepper - 1 pinch

salt - 1 pinch

Preparation

1. Lightly chop the nuts and herbs with a knife and place in a food processor or stationary blender. Add pomegranate juice, salt, pepper and chop. If necessary, add a little juice or water (if using narsharab, dilute it with half a cup of water). This sauce can be stored in the refrigerator for up to 5 days.

Fig and sour apple sauce

Time:

Ingredients:

dried figs - 1/3 cup

sour apple - 1 pc.

paprika - 1/2 teaspoon

grated fresh ginger - 1/2 teaspoon

honey (optional) - 1 tbsp. spoon

Preparation:

1. Cut the figs into quarters and pour a glass of boiling water. Leave for 10 minutes.

2. Cut the apple into cubes and place in a food processor. Add the figs and other ingredients there. Beat for 3-5 minutes, adding the water in which the figs were soaked. The sauce should have the consistency of thick sour cream. If necessary, add a little boiled water. The sauce will keep in the refrigerator for up to 3 days.

Suluguni is one of the cheeses that can be easily fried in a frying pan, and you get a tasty and unusual dish.

Many who have at least once tasted crispy-fried suluguni have discovered all the beauty and uniqueness of Georgian cuisine.

Plus, it goes perfectly with vegetable side dishes and contains a lot of healthy proteins.

Basic Rules

Fried cheese is prepared breaded with flour or sesame seeds. Restaurants often use the smoked variety; it does not require breading and can be immediately dipped in hot oil or grilled. But smoked ones are difficult to find in Russia, so you need to figure out how to bread them correctly.

You will need:

Flour;
Eggs;
Breadcrumbs;
Sesame seeds.

First you need to roll each piece without leaving open areas. The breading serves as a retaining shell for the suluguni, preventing it from spreading.

You can use batter to which beer has been added (the recipe will be below).

Fry the processed pieces on each side, when the crust becomes crispy and takes on a toasted color, it’s ready.

You can cook fried cheese with vegetables and herbs. The result is a nutritious and tasty treat that does not require much time. The recipe for this dish is simple, the main thing is to make sure that each piece is well breaded; photos of ready-made dishes are easy to find on the Internet.

Recipes

An excellent recipe for fried suluguni for a quick snack; the time in which it can be prepared is less than 10 minutes.

You will need:

Wheat flour 80 gr.;
Chicken egg 1 pc.;
Oil and spices to taste.

Cooking process:

It is best to cut the cheese into strips, neither thin nor too thick;
Whisk the batter in a bowl. You can add seasonings or sauces to it according to your taste;
Dip in batter and then roll in flour. It is necessary to make 2-3 layers;
Fry in a preheated frying pan;
It is necessary to fry until a crispy golden brown crust appears; carefully turn the pieces over so as not to damage the breading, otherwise the cheese may begin to leak out.

In breadcrumbs

Not much different from the previous one, the recipe with crackers is also a quick and simple dish.

You will need:

Breadcrumbs 30-50 gr.;
Chicken egg 1 pc.;
Seasonings and oil for deep-frying.

Cooking process:

Cut the suluguni into small pieces convenient for frying;
Beat the egg in a bowl;
Place crackers on a flat plate. You can add finely chopped garlic or onion, herbs or spices to the breadcrumbs;
Start coating the cheese with breading, alternately dipping it into the batter and breadcrumbs. Make 2-3 layers, the top should be a layer of crackers;
Before frying the suluguni, you need to heat the oil well, otherwise the breading will begin to absorb it and fall off. It should completely cover the pieces you drop into it;
It is necessary to fry until crispy.

The following recipe is perfect for dinner.

Fried suluguni cheese and vegetables will go well with white wine, and preparation will hardly take more than 10-15 minutes.

You will need:

Small tomatoes 2 pcs.;
Oil and herbs to taste;
A bunch of cilantro.

Sequence of cooking steps:

Cut the cheese and tomatoes into slices about half a centimeter thick;
prepare a frying pan with oil for frying, you can use either vegetable or butter, heat it up;
Place the tomatoes in the pan and fry them a little;
When the tomatoes begin to fry, move them halfway into the pan and place the sliced cheese in the free space;
Top with tomatoes and season everything with pepper;
Finely chop a bunch of cilantro and sprinkle on top;
The cheese will begin to melt and you will need to drown the greens in it;
Done, you can start eating.

Sesame seeds;
Chicken egg 1 pc.;
seasonings and oil for deep-frying;
Flour;

Beat the eggs in a convenient cup, you can add herbs or seasonings;
Place sesame seeds and flour into two flat plates;
Slice the cheese half a centimeter thick;
To create a good breading, roll the piece in flour, then dip it in batter, then in sesame seeds, then back in batter, and the final layer should be a layer of sesame seeds;
You can start frying suluguni in a preheated frying pan. The oil level should be such that the pieces float freely in it.

Another suluguni recipe turns what seems like an appetizer into a full-fledged dish suitable for lunch or dinner.

You will need:

Garlic 2 cloves;
Chicken egg 2 pcs.;
Spices to taste and oil for deep-frying;
Tomato 1 pc.;
A bunch of dill;

How to cook:

Cut the tomatoes into small, but light pieces, and the cheese into slices;
Place tomatoes in a preheated frying pan and fry them;
When the tomatoes begin to brown on one side, turn them over and cover with slices of cheese;
After about half a minute, when the cheese has melted a little, break the eggs and cover the pan with a lid;
When the eggs are fried, place the dish on a serving dish and don't forget to sprinkle it with chopped dill.

Beer batter, which goes well with cheese, will ideally complement a delicious Georgian dish.

You will need:

Flour;
Suluguni 300 gr.;
Chicken egg 2 pcs.;
Beer 200 ml;
Spices and oil for frying.

Cooking process

Cut the cheese into pieces, strips or cubes are ideal;
Whisk the batter in a bowl and you can season them with spices;
Add the beer to the beaten eggs and stir lightly to combine. It is better to use dark beers for more flavor;
Heat up the frying pan and start dipping the pieces into the batter one by one and placing them in the hot oil;
After the snacks have acquired a golden brown color, you need to place them on a towel to allow excess oil to drain;
Can be served.

Conclusion

Breaded fried suluguni is suitable for frying and will be an excellent addition to any table. A dish with hints of the Caucasus can be combined with white and red wines. However, this is a fairly high-calorie product, so women need to be careful because the unusual taste can make you forget about the amount you eat. It’s quite difficult to cook suluguni on the grill, but if you have a smoked representative, nothing can hurt you. There are a huge number of dishes with suluguni on the Internet, you can find photos and videos of the cooking process.

In general, ideally, it would be nice if the cheese was smoked; you don’t even need to roll it in flour. But, unfortunately, they don’t sell it here, and I only get it after trips to Georgia.

Recipe 1: Fried suluguni breaded with breadcrumbs

A very simple snack. As simple as it is quick to prepare. The truth disappears from the table quite quickly, especially if accompanied by beer.

All you need to prepare is:

Sulguni cheese
Breadcrumbs
Chicken eggs
Optional - good adjika or seasonings to taste
Vegetable oil for frying

Break the egg into a suitable bowl,

Let's talk him out. If desired, add adjika and/or seasonings.

Then cut the cheese into slices about 1 cm thick.

Dip the cheese into the egg, one slice at a time.

then bread it in breadcrumbs.

We repeat the process 2 or 3 times. The main task is to achieve a dense shell of breadcrumbs on the cheese.

Otherwise, when frying, the cheese will simply leak out.

Heat vegetable oil in a frying pan. There is no need to overheat the oil - just heat it well - otherwise the breading will burn instantly. Over medium heat, fry the pieces of cheese on both sides.

Next we serve and serve hot on the table. You can serve the cheese with thick dip sauces, the same “Tzatziki (Tzatziki)”, or the same tomato sauce.

Recipe 2: Suluguni fried in flour

Cheese...Cheese...Cheese... Let's remember the cartoon “Chip and Dale”, how when Rocky saw cheese his mustache stood up straight, his eyes became big and he said “Cheese” with such ecstasy and passion.

1 package of suluguni cheese (mozzarella for pizza or hard cheese)
2 eggs
bread crumbs
frying oil

Cut the cheese into pieces 1-1.5 cm thick.

Beat the eggs. Dip a piece of cheese in the egg first.

Then in flour.

Then again in the egg.

Then in breadcrumbs. You need to roll it well so that the breadcrumbs cover the entire surface, otherwise the cheese will “run away”.

Fry on both sides until golden brown.

Recipe 3: Fried Suluguni with tomatoes and potatoes

Warm appetizer of Suluguni and tomatoes

Tomatoes 500 gr.
Red onion 80 gr.
Suluguni cheese 400 gr.
Vegetable oil 40 ml.
Cilantro 20 gr.
Parsley 20 gr.
Dill 20 gr.

Cut tomatoes and onions into rings

Grate suluguni cheese

Chop the greens (cilantro, dill, parsley), mix with oil, salt and pepper

Stir in tomatoes, onions and herbs. Place in a fireproof bowl and cover with suluguni cheese.

Place in an oven preheated to 220 degrees for 7-10 minutes.

Before serving, garnish with cilantro leaves.

Recipe 4: Fried suluguni in pita bread with tomatoes and herbs

I like to pamper my loved ones with suluguni in lavash. In nature, you can cook this dish on the grill. At home I have a grill pan. So ribbed. I won't give you the exact weight of the products. Everything is “by eye”.

half a kilo of suluguni
3-5 sheets of thin pita bread
3-4 tomatoes
a bunch of cilantro, dill and parsley /the more greens, the better/

Grind Suluguni. Cut into small cubes.

Finely chop the greens. Mix with shredded cheese.

Peel the tomatoes. Cut into rings. Add a little salt.

Cut the lavash sheets in half.

Suluguni is a cheese that can be fried!

Anyone who has ever tried this dish will never forget its taste.

You can’t help but fall in love with the pieces of the most delicate product with a crispy crust.

Suluguni is often fried with vegetables. In any case, the product is worthy of attention!

Fried suluguni - general cooking principles

For frying, it is best to use smoked suluguni. This product does not require prior flouring. But it is difficult to find for sale, unless you live in Georgia. Regular cheese needs to be breaded, and done correctly.

What is used for frying:

Crackers;

The pieces are processed alternately in the products, creating a dense breading. It should keep the cheese inside when frying. You can dip pieces of suluguni into the dough. The recipe for cheese in aromatic beer batter is below. Fry the appetizer in oil in a frying pan on both sides. Readiness is determined by the golden brown crust.

No less tasty are dishes made from fried suluguni with vegetables. Most often, tomatoes and herbs are used; eggs can be added to them. The advantage of such dishes is the speed of preparation. You can create a wonderful, filling and flavorful dinner in just a few minutes. Recipes for making cheese with tomatoes are also below.

Fried suluguni with eggs

Recipe for simple fried suluguni. To prepare, you will need eggs and a little wheat flour. You can prepare a wonderful appetizer in just a few minutes.

Ingredients

200 g suluguni cheese;

80 g flour;

Oil, spices.

Preparation

1. Cut the suluguni into pieces of any shape you like. Place on cutting board.

2. Beat the egg. You can add any spices you like to it or leave nothing at all.

3. Heat the oil in a frying pan.

4. Dip the cheese pieces into the egg, then roll in flour.

5. After flour, the procedure is repeated. Dip the cheese into the egg again, and then apply a finishing layer of flour.

6. Transfer to hot fat.

7. Cook suluguni until golden brown on both sides. Turn over carefully with a spatula so as not to damage the protective shell.

Fried suluguni breaded with crackers

A common and simple way to prepare breaded fried suluguni. It is important to use high-quality white bread crackers, fresh and free of foreign odors. The number of products is arbitrary.

Ingredients

Suluguni;

Breadcrumbs;

Oil for deep frying.

Preparation

1. Beat the eggs with a fork and immediately use a container convenient for moistening the pieces.

2. Place breadcrumbs on a plate. You can add dry garlic, ground paprika, black pepper and other spices to them. The breading will turn out much tastier and brighter.

3. Cut Suluguni into pieces of arbitrary shape. If you want to get more of the dish, then cut into strips. Breading will increase the yield.

4. Heat up the oil, pour in such a layer so that the cheese floats freely and does not touch the bottom of the pan.

5. Dip the pieces one by one in the egg, then roll in breadcrumbs with spices.

6. Now you need to press the breading onto the cheese with your hands and dip it into the egg again.

7. Cover with a finishing layer of breadcrumbs and you can start frying.

8. Place cheese in hot fat. If its temperature is insufficient, the breading will begin to absorb oil and peel off.

9. Fry the pieces on both sides until crispy and golden brown. Serve fried suluguni on its own or in addition to meat and vegetables.

Fried suluguni with tomatoes and cilantro

The recipe is amazing for lunch, but better for dinner as it goes perfectly with a glass of white wine. Preparation will not take more than 10 minutes, which is also good news.

Ingredients

250 g suluguni;

Oil, pepper;

2 small, firm tomatoes;

Preparation

1. Pour a layer of any oil into a frying pan. You can use olive or melt a piece of butter.

2. Cut the tomatoes into circles up to half a centimeter. Place in hot oil in one layer and let them fry slightly. Two minutes is enough. You can turn it over.

3. While the tomatoes are cooking, you need to cut the suluguni into pieces.

4. Move the tomatoes to one side with a spatula and arrange the pieces of cheese.

5. Return the tomatoes to their place, placing them on top of the suluguni. Dust the top of the dish with black pepper.

6. Quickly chop the washed cilantro. Sprinkle immediately on top of the dish.

7. Once all the cheese has melted, use a spatula to drown the pieces of fried tomatoes in it.

Fried suluguni breaded with sesame seeds

A variant of a very appetizing, aromatic, incredibly tasty cheese in a sesame crust. In order for the breading to be dense and to preserve the tender suluguni inside, you need to do everything correctly.

Ingredients

200 g suluguni;

70 g flour;

50 g white sesame;

Oil, spices.

Preparation

1. Beat the eggs until lightly foamy, set aside. If desired, add dry herbs, pepper, and other seasonings.

2. Place flour and sesame seeds in separate bowls.

3. Cut the suluguni into small pieces. Make the thickness about five millimeters.

4. Take a piece of cheese and roll in flour.

5. Then suluguni needs to be dipped in an egg with or without spices and transferred to a bowl with sesame seeds. Roll in the seeds, press the sesame seeds into the cheese and dip into the egg again.

6. The finishing layer will be sesame.

7. Carefully place the coated pieces into the hot oil. They should float freely, so the deep-fry layer should be good.

8. Fry sesame seeds on both sides until golden brown, place on napkins.

9. After removing excess oil, you can transfer the cheese to a plate.

Fried suluguni with tomatoes and eggs

Another option for a wonderful dish of fried suluguni, which is ideal not only for dinner. It can be quickly prepared for breakfast or lunch, but in these cases omit the garlic.

Ingredients

150 g suluguni;

1 tomato;

0.5 bunch of dill;

2 cloves of garlic;

Oil, pepper.

Preparation

1. Cut the tomatoes into pieces of any shape, but not very finely.

2. Cut the suluguni into several slices.

3. Heat the oil and lightly fry the tomato pieces.

4. As soon as you turn them over to the other side, arrange the slices of cheese. Fry for half a minute.

5. It's time to break the eggs.

6. Sprinkle the top of the dish with pepper and chopped garlic, cover the pan for a minute.

7. Open, transfer the scrambled eggs with fried suluguni to a plate, sprinkle with dill and serve immediately while the cheese is melted, tender and hot.

Fried suluguni breaded with cheese (parmesan)

Fried suluguni breaded with cheese - it's divine! Parmesan is best suited for the surface coating of the pieces. You don't need very much of it.

Ingredients

1 cup white crackers;

30 g grated parmesan;

600 g suluguni;

0.5 cups of flour;

Black pepper, ground paprika;

Preparation

1. Cut all the cheese into pieces. It is desirable that they have the same thickness; the area of the slices does not matter.

2. Pour flour into one plate.

3. In the second you need to pour crackers, add grated Parmesan and spices to them. You can use other cheese, but only hard cheese.

4. Break the eggs into the third plate, shake the product well.

5. Let's start breading. It is advisable to immediately put all the pieces in fur coats so that you can quickly fry them. Take a large cutting board for laying.

6. Dip the suluguni pieces in flour, then dip the egg and roll in a mixture of breadcrumbs and cheese. Gently press the breading onto the pieces. Transfer cheese to cutting board.

7. In the same way, put all the remaining cheese in a fur coat.

8. Heat the oil, fry the suluguni until crusty on both sides.

Fried suluguni in beer batter

Beer batter is ideal not only for fish. The suluguni cheese in it is simply delicious.

Ingredients

A glass of flour;

300 g cheese;

200 ml beer;

Vegetable oil for frying.

Preparation

1. Immediately cut the cheese into sticks or small cubes, as you prefer.

2. Break the eggs into a bowl and whisk with a whisk. Since suluguni is salty, there is no need to salt the dough. But you can add other spices to the eggs, such as pepper.

3. Now you need to pour in the beer. It is better if the drink is dark, stir and immediately add flour, do it quickly to keep gas bubbles in the drink.

4. Pour oil into the frying pan and place it on the stove.

5. Dip pieces of suluguni one by one into the batter, place in hot fat, and fry until the dough is golden brown.

6. First place the finished slices on paper towels to remove excess oil, then onto a plate.

If there is little cheese, but you need a lot of food, cut the product into small pieces and give preference to batter rather than breadcrumbs. So from 200 g of cheese you can prepare three large servings.

There's batter left, no cheese? A wise housewife never wastes anything! Fry any other product in it, for example, crab sticks, other cheese, sausages or sausage. It will turn out great!

Pieces of cheese dressed in a coat of breading can be frozen. You will have a ready-made semi-finished product at hand, which at any moment will turn into a chic snack. There is no need to defrost the suluguni before frying; the cheese will come off during the process.

You should not add dried dill to breadcrumbs. It burns very quickly, and there will be black spots and marks on the surface.

It is not necessary to use only wheat flour for breading. You can dip pieces of suluguni in ground oatmeal, bran, or crushed corn grits.

Fried suluguni

Time:

Ingredients(serves 4, 2 slices per person):

suluguni - 400 g

odorless vegetable oil - 1 tbsp. spoon

Preparation:

1. Cut the suluguni into slices about 1 cm thick.

2. Heat vegetable oil in a non-stick frying pan over medium heat. Fry the cheese for 45 seconds to a minute on each side. Serve the slices hot with some sauce or lingonberry jam.

Pomegranate juice and walnut sauce

Time:

Ingredients(yield 3/4 cup):

walnuts - 1/2 cup

cilantro - 1 bunch

pomegranate juice - 1/2 cup (can be replaced with a tablespoon of narsharab sauce)

freshly ground black pepper - 1 pinch

salt - 1 pinch

Preparation

Fig and sour apple sauce

Time:

Ingredients: