Tuesday, March 23, 2010
Georgian recipes: fried Suluguni cheese
This recipe is mostly for my readers in countries where you can easily buy the Georgian Suluguni cheese. That pretty much means former USSR, as well as countries with sizeable number of Georgian or Russian migrants (look for "Russian shops" then). Although there are other cheeses that can be fried like this, they wouldn't taste the same, so I'm not even going to suggest any other alternatives.
If you are based in Tallinn, then please look for the cheese at Tallinn Central Market, where several vendors sell white cheese rounds, weighing about 1 kg/2 pounds each, at the main market hall. There are two main makers - the Kehra cheese being slightly saltier and the Vaida cheese slightly milder in flavour. It's recommended you buy the whole round - use half of it for for this recipe and the rest for making khatchapuri, the Georgian cheese bread.
Fried Suluguni cheese
(Praetud Suluguni juust)
Serves six to eight as nibble
500 g Suluguni cheese
2 Tbsp plain flour
butter, for frying
finely chopped fresh mint or tarragon
Cut the cheese into thick slices, dust with flour.
Heat butter on a heavy frying pan over a moderate heat. Fry the cheese slices on both sides, until golden brown.
Sprinkle with fresh herbs and serve at once.
For a gluten-free alternative: omit the flour (you won't get as nice and crispy finish, but it'll taste as gorgeous).