Fried Suluguni Cheese with Parsley

A crispy appetizer that surprises you by melting in your mouth.

Recipe author

Servings:

Suluguni

500

Parsley

Wheat flour (or breadcrumbs)

Ghee (for frying)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 17 g

Fats 55 % 27 g

Carbohydrates 10 % 5 g

329 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

Bold, well-seasoned Georgian food is a great choice for both a festive table and an everyday meal. What makes fried suluguni so appealing is how simple the recipe is and how effortless it is to pull off. Pick up a block of cheese (you can often find a decent suluguni at the store). Cut it into slices about 1/2 inch (1 cm) thick. Dredge each slice in flour, or better yet in breadcrumbs. Heat a skillet well over the burner, melt the butter, and lower the cheese into the hot fat. As soon as a golden crust forms, the dish is ready — take it off the heat. You can fry vegetables alongside the cheese: rounds of tomato or potato with the suluguni on top, but slice everything very thin, or the vegetables will stay raw. Serve the hot cheese on plates with plenty of fresh herbs. It pairs beautifully with a good Georgian wine and a heartfelt toast. Here's one: When God shaped a man out of clay, one small piece was left over. He asked, "What else do you need, my friend?" The man had legs, arms, and a head — everything seemed to be in place. "I want happiness," said the man. So God handed him the piece of clay and said, "Shape it yourself." To our happiness!