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.
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.
- 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.
- 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.
- Cornmeal: 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.
- Chicken egg: 2 pieces
- Coarse cornmeal (polenta): 100 g
6
Serve with tkemali, ketchup, or another sour sauce.