cooking with sulguni

Sulguni is a delicious addition to any hot dish which requires a mild cheese that melts well. Here are some of our ideas, although we have not yet included pizzas, pastas and hot sandwiches because the possibilities are simply endless and we don't know where to begin! But keep checking back, as all the recipes you see here have been cooked and tasted in our own kitchen, so the moment we make a truly unique and scrumptious pasta or pizza, we'll share the recipe with you! In the meantime, use your culinary imagination, and if you're stuck for ideas, remember that like mozzarella, Sulguni is a perfect companion to tomatoes and basil.

KHACHAPURI (GEORGIAN CHEESE BREAD)

This recipe requires some baking experience. It is a favourite among Georgians and almost every family has their own way of making it.

Make a soft pizza dough. For filling, use a mix of Sulguni and ricotta or cottage cheese. If using cottage cheese, try to squeeze excess liquid from it. Put your cheeses in a bowl, add one egg and one tablespoon of semolina (per 300g of filling), and mix thoroughly with your hands and form a ball. You will need approximately the same amount of dough and filling by volume. Flatten the dough into a circle. Place the ball of filling in the middle. Gather the dough on top of the filling and pinch, trying not to leave any gaps. Place the khachapuri on a lightly greased baking sheet with the pinched side down. Start flattening it with your hands, taking care to not rip the dough while spreading the filling evenly, until it is about 1.5-2cm thick. With the tip of a knife, make several holes on top to allow steam to escape. Bake in a very hot oven until the dough is lightly browned.

POTATO & SULGUNI FRITATTA

Thinly slice one small onion and 3-4 cold cooked potatoes. Finely chop fresh red chilli pepper to taste. Heat oil in a pan and gently fry the onion and chilli until softened. Add the potatoes and cook until lightly browned. Lower the heat and place slices of Sulguni on top of the potatoes. Carefully pour 5-6 beaten eggs with salt and pepper over the mixture, making sure that it seeps under the vegetables. Cook over low heat until set. You can brown the top in your oven under a hot grill. Garnish with fresh herbs and a tomato salsa on the side.

DEEP FRIED SULGUNI

As Sulguni melts very quickly, you will need to freeze pieces of Sulguni cut roughly the size of a matchbox. Heat oil in a deep fryer or in a pot. Have two bowls ready – one with beaten egg seasoned with salt and pepper, and another with breadcrumbs. Quickly dip the Sulguni pieces in egg, and then in breadcrumbs. Repeat this twice, and fry in oil until breadcrumbs are golden. Serve with a tomato salad dressed with balsamic vinegar and olive oil.

Handy tip: You can prepare this in advance and keep the breaded Sulguni in the freezer.

TOMATO & BASIL OMELLETE

Slice tomatoes about 1cm in thickness. Fry slightly on both sides in oil, then take them out of the pan. Put chopped basil leaves and two cloves of chopped garlic into the same pan, fry for 30 seconds, and put them aside with the tomatoes. Start making your omelette, and fold in the tomatoes, garlic and basil along with a couple of slices of Sulguni.

SPRING ONION SCRAMBLED EGGS

Gently sauté approximately one cup of finely chopped spring onions in oil or butter. Beat eggs with salt and pepper and add them to the pan. Stir, and scatter pieces of Sulguni on top. Cover, and let it cook over a low heat until set.

SPINACH & CHORIZO OMELETTE

Fry sliced chorizo sausage in oil. Add chopped garlic, stir and add baby spinach leaves. Cover and turn off the heat. Allow it to cool slightly. In another pan, start making omelette. Before folding, put half the spinach and chorizo mixture on top, a couple of slices of Sulguni cheese, and the rest of the mixture. Then fold.

HAM & SULGUNI CALZONE

While traditionally a calzone is made with pizza dough, a simpler alternative is to use store-bought flaky pastry.

Take one large sheet of ready-rolled flaky pastry, put pieces of sliced ham in the middle, then slices of Sulguni, and top with a couple of table spoons of tomato sauce mixed with chopped fresh basil. You can use whichever type of ham or sausage you prefer. Join the four corners of the pastry on top of the filling, and pinch the edges together, forming a parcel but leaving a hole on the top for steam to escape. Bake in a very hot oven until golden brown.

Handy tip: Sprinkle a little semolina on sliced Sulguni before putting it in the calzone. This absorbs any extra liquid which comes from melted Sulguni.