- Olive oil 30 ml
- Suluguni cheese 500 g
- Butter 30 g
- Melt the butter in a frying pan, add olive oil to it and heat the mixture well. Butter has a nasty habit of burning on fire, therefore adding olive oil to it is not only a matter of taste, but also of preservation: butter does not burn so quickly with vegetable oil.True, you need to use refined vegetable oil, not fresh-pressed oil. To completely protect yourself, use not fresh, but melted butter. Then you can fry a lot of cheese on a small amount of boiling fat.
- Suluguni cut into seams a centimeter thick and fry in hot oil on one side, turn and fry on the other. Serve immediately in the pan in a hot condition, until the cheese froze.
This dish is well suited sauce from melted butter, garlic and cilantro. Just do not add salt, suluguni, even in the most fresh manifestations of fairly salty cheese.