Fish croquettes from yesterday's potatoes
2020-08-13 / test@t
Fried suluguni with tomatoes
There are 10 types of suluguni alone in the Central Market of Sochi: fresh, smoked, baked in ash and even in the form of a hose. The latter is cut into pieces and fried over coals, like a shish kebab. Locals claim that it is best served with feihua jam. Or you can just cook fried suluguni with tomatoes. We fry suluguni as usual, having previously rolled with flour. And we serve cheese with tomatoes like caprese, but in the Caucasian version - tomatoes with adjika and sumac, cheese and cilantro on top.
Ingredients
- 500 g suluguni
- 50-70 g flour (corn flour can be used)
- 300 g ripe delicious tomatoes
- a small bunch of cilantro
- vegetable oil
- 2 tbsp. l. adjika with tomatoes
- a pinch of sumac
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the suluguni into thick slices and roll in flour. Cut the tomatoes into thick slices. Chop the cilantro coarsely.
Step 2
Preheat a frying pan with vegetable oil and fry the suluguni until golden brown, 2-3 minutes each. from each side. From the skillet, transfer the cheese to a folded paper towel to drain the excess oil.
Step 3
Arrange the tomatoes on a plate or board to serve. Brush with adjika and sprinkle with sumac. Top with hot cheese, sprinkle with chopped cilantro and serve.
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