Georgian Pan-Fried Sulguni Cheese

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Sulguni is Georgia's signature brined cheese, mild and springy with a flavor somewhere between mozzarella and feta. When thick slices are dredged in seasoned flour and pan-fried until deeply golden, the outside turns crackly while the inside stays stretchy and molten. It's traditionally served as a meze with fresh tomatoes, herbs, and a sprinkle of pomegranate seeds.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 26 gFat
• 12 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 3 gSugar
• 19 gProtein
• 720 mgSodium
• 180 mgPotassium
• 380 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the cheese

• 400 g sulguni cheese, cut into 1.5 cm thick slabs
• 1/2 cup all-purpose flour
• 1/4 cup fine yellow cornmeal
• 1 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

For frying and serving

• 1/3 cup neutral vegetable oil
• 2 tablespoons unsalted butter
• 1 large ripe tomato, sliced
• 1/4 cup fresh cilantro leaves
• 2 tablespoons pomegranate seeds
• 1 lemon wedge, for serving

Directions

1. Pat the sulguni slabs completely dry with paper towels; surface moisture will cause the hot oil to splatter and prevent a crisp crust.
2. In a shallow bowl, whisk together the flour, cornmeal, ground coriander, black pepper, and salt until evenly blended.
3. Dredge each cheese slab in the seasoned flour mixture, pressing gently so the coating adheres, then shake off any excess.
4. Heat the vegetable oil and butter together in a heavy skillet over medium heat until the butter foams and just begins to brown, about 3 minutes.
5. Carefully lay the coated cheese slices in the pan in a single layer, leaving space between each piece, and fry for 2 to 3 minutes per side until deeply golden and crisp.
6. Transfer the fried cheese to a plate lined with paper towels and let it rest for 1 minute so the interior sets slightly without losing its molten center.
7. Arrange the warm cheese on a platter with the sliced tomato, scatter cilantro and pomegranate seeds over the top, and serve immediately with a lemon wedge.

Cook’s Notes

• If sulguni is unavailable, substitute a mix of young mozzarella and a touch of feta for a similar mild-and-briny balance; halloumi also works but is saltier.
• Keep the oil at medium heat; too hot and the coating burns before the cheese warms through, too cool and it absorbs oil and turns greasy.
• Serve the cheese the moment it comes off the heat; sulguni firms up quickly as it cools and loses its signature stretch.
• A small bowl of sour cherry sauce (tkemali) on the side is the classic Georgian accompaniment and cuts the richness beautifully.
• Leftover fried sulguni can be reheated briefly in a dry skillet over low heat, though it will never regain the just-fried crust.

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