Fried suluguni - an ideal replacement for a cutlet

Georgian cheese makers consider (and we have no reason not to believe them) that suluguni is the most ancient sour-milk product on the planet. In its free translation into Russian, its name means "having a serum in its composition". And this means that this cheese is brine, half-ripe, no longer cottage cheese, but also not a solid type. Calorie content of suluguni allows 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, be it salads, hot snacks, meat and fish dishes.

This rennet cheese is also good on sandwiches. But, to feel yourself in sunny Georgia, let's make suluguni in pita bread. For this we need 2 thin loaves (based on 250 g of cheese), over a small bunch of green parsley and cilantro, a pair of feathers of a young onion and 80 g of butter. Before the cooking process and suluguni, and put the butter in the freezer. Then we take out from there and quickly-quickly three on a large grater. Finely chopped green mixed with the resulting mass. We spread it on one half of the pita bread, cover the second and tightly press the hand, then move it to a heated pan with a small amount of vegetable oil. We press it with a wooden spatula to the bottom so that the dough is browned. Excellent for young wine, as well as beer.

A fried suluguni is a truly safe way to prepare a "vegetarian chop". In addition, it is also a very budget dish. For him it is only necessary (except for half a head of cheese) that one egg, two tablespoons of flour (or breadcrumbs), vegetable and butter for frying. These are the basic products. As variations (and for the manifestation of culinary creativity), you can take oregano, red pepper, dry Provencal herbs or just a mixture of spices called "Spice Georgian".

To cook fried suluguni, you need to have a knack, act quickly and accurately, and most importantly - know the measure. As you probably already guessed, we have to dipped the crown product in egg yolk and put it in a frying pan. But the one who ate pizza once, knows what it does with cheese heat treatment. Correctly! It melts and flows. That the product does not "run away" from us from its shell, you need to know a little secret: cut it into portions - slices 1 cm thick, and send it to the freezer.

Now let's get busy with the batter. Shake the egg with a fork. We add adzhika, herbs, in a word, everything that culinary intuition tells you. But not the salt! We remember that this kind of fermented milk products is already quite salty. In a separate bowl we pour flour or biscuits. We get the cheese out of the freezer, we dip it first in 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 stick to the frying pan.

What should I cook it for? Experts advise to fry on a mixture of butter and vegetable oils. In the process of heat treatment, it is important to know the measure. If the frying pan is not heated enough, the claret will not "grab", the cheese will gradually heat up and spread into a pancake. If the oil is too calcined, the powder 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, tzatzik, but also suitable for sauce and béarna simple sour cream). Excellent suluguni diverges for bitter vermouth or white dry wine.