Sulguni

Sulguni (Georgian სულუგუნი ) is a Georgian brine cheese. Traditional recipe it is made from milk.

He has a fresh, mild flavor and a resilient, white dough. The taste is creamy and slightly salty. In Georgia, it is also matured fresh from the brine, but in markets, then spicy and solid, sold. It is also available in the food trade. There is where he smoked (Georgian Sulguni schebolili ) and from buffalo, sheep or goat milk.

Sulguni is originally from the region Samegrelo in western Georgia. He is now popular throughout the Caucasus and Russia.

In Georgia, the cheese is fried or used as an ingredient in dishes such as Chatschapuri or Lobio. For frying, it is cut into thick slices, dusted with flour and turned into a hot pan with butter. If he has assumed a pink color, it is served with fresh tomatoes. In Russia it is often watered after frying with scrambled eggs and baked in the oven.

Etymology

The word may come from the Turktatarischen. According to the encyclopedia Brockhaus - Efron, " Sulug ( Tatar ) - In Transcaucasia a type of cheese made ​​from first- milk for the preparation thereof, take the excreted from sheep placenta, in which you fill the first- milk, the placenta opening zubindet and then digs into glowing ashes.. As a result, the milk curdles and one obtains a quark - this is called Sulug ". Also taking a loan to Turkish can not be excluded.

In addition, there are still other interpretations of the word. The first part " Sulug " ( Ossetian ) - whey (lye ), second part of " gun" ( Ossetian ) - has the function of a trait attribute, eg: " amondgun " - happy. In Georgia, then came the characteristic ending " i" added, and it was " suluguni " - ie molkig ( salty).