- 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.