Suluguni sticks

12 servings

90 minutes

Suluguni sticks are a true Georgian delight that embodies the richness of flavors and traditions. The history of this dish goes deep into Georgia's culinary culture, where suluguni cheese is one of the most beloved products. These golden, crispy on the outside and tenderly stretchy on the inside sticks create a perfect combination of textures. Semolina and cornmeal give them lightness, while frying in oil reveals their aroma in full. They pair wonderfully with sour sauces like tkemali, enhancing their rich taste. This is not just a snack but a real reason to gather at the table, sharing the pleasure of Georgian hospitality and its unique flavor accents.

Energy value per serving

• Calories: 770.8
• Proteins: 36.6g
• Fats: 32.5g
• Carbohydrates: 85.7g

Ingredients

• Water: 5.5 l
• Wheat flour: 800 g
• Corn flour: 250 g
• Semolina: 250 g
• Suluguni cheese: 1.5 kg
• Corn flour coarse grinding: 100 g
• Chicken egg: 2 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Add flour and semolina to boiling water, stirring constantly, and cook for 10-15 minutes on low heat until the mixture thickens to a puree consistency.

   Required ingredients:

   • Water: 5.5 l
   • Wheat flour: 800 g
   • Semolina: 250 g

2. Grate the suluguni on a fine grater, add it to the mixture and stir. Add salt and pepper.

   Required ingredients:

   • Suluguni cheese: 1.5 kg
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Place the mixture on a greased baking sheet, spread it evenly, and refrigerate for 1 hour.

   Required ingredients:

   • Corn flour: 250 g

4. Carefully flip the cheese slice onto the table and cut it into sticks 2 cm wide and 7–10 cm long.

5. Dip each stick in lightly beaten egg, coat in cornmeal, and fry in vegetable oil until golden brown.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Corn flour coarse grinding: 100 g

6. Serve with tkemali, ketchup, or another sour sauce.