Suluguni in grape leaves
4 servings
10 minutes
Sulguni in grape leaves is a true gastronomic poem embodying the traditions of Georgian cuisine. The tender salty cheese wrapped in aromatic grape leaves gains a soft spiciness from frying in a blend of oils. The honey-garlic sauce adds a light sweetness to the flavor, highlighting the complex balance of salty, creamy, spicy, and hot. This dish is not just a treat but a celebration of taste sensations that transports you to the sunny vineyards of Georgia. It is served as an appetizer or as an accompaniment to meat and wine meals, creating harmony of taste and aroma. Each piece of sulguni wrapped in the warmth of grape leaves offers an unforgettable moment of gastronomic delight.
1
Slice the cheese into thin slices and wrap each slice in a grape leaf. If one leaf is not enough to wrap a piece of cheese, take a second one.
- Suluguni cheese: 400 g
- Grape leaves: 20 pieces
2
Mix buckwheat honey with crushed garlic and paprika.
- Honey: 100 g
- Garlic: 2 cloves
- Paprika: 1 teaspoon
3
Wrap cheese in leaves, fry in a mixture of butter and vegetable oil, and serve with honey-garlic sauce. If you manage to balance salt, creamy flavor, sweet honey, spicy, and aromatic, then cutting a piece of cheese wrapped in leaves, dripping a few drops of sauce on it, and tasting the result, you will realize that at least a few seconds of your life were not wasted.
- Grape leaves: 20 pieces
- Suluguni cheese: 400 g
- Butter: 100 g
- Vegetable oil: 20 ml
- Honey: 100 g
- Garlic: 2 cloves
- Paprika: 1 teaspoon
