Suluguni fried with tomatoes
4 servings
15 minutes
Suluguni fried with tomatoes is a light snack that takes no more than ten minutes to prepare. Georgian suluguni cheese is good both on its own and with vegetables. Especially hot. At high temperatures, milk boils out of the cheese, and the taste changes dramatically, acquiring a pleasant smoked taste. The key to success is only fresh cheese, which is best bought at the market, where you can try it. Young cheese squeaks on the teeth and is close to white in color. You can grate the cheese, but spread it in thin circles on top of the tomatoes. If you can find real Yalta onion, sweet in taste, it is better to use it. Under other circumstances, red onion cut into rings should first be doused with boiling water before cooking, and then rinsed with cold water.
1
Cut the tomatoes and onions into rings.
- Tomatoes: 500 g
- Red onion: 80 g
2
Grate the suluguni cheese.
- Suluguni cheese: 400 g
3
Chop the greens, mix with oil, salt, and pepper. Mix tomatoes, onions, and greens, and place in a portioned ceramic baking dish. Sprinkle with suluguni.
- Coriander leaves: to taste
- Parsley leaves: to taste
- Vegetable oil: 40 ml
- Chopped dill: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Bake in an oven preheated to 200–220 degrees for 7–10 minutes. Garnish with cilantro leaves when serving.
- Coriander leaves: to taste