Sulguni salad

Name: Sulguni salad
Cuisine: Georgian
Ingredients: 250 gram Sulguni; 100 gram crème; 50 gram Mint; 0.04 gram Parsley; 0.03 gram Coriander; 0.01 gram Garlic; 0.05 gram green pepper; 1 to taste Salt

The cheese salad is one of the most striking examples of the restaurant’s culinary philosophy. This dish is a harmonious blend of the culinary traditions of Megrelia and Italy: on the one hand, it resembles Megrelian kneaded gebdjalia in its texture and aromas, and on the other, it evokes the lightness and vibrant flavor of an Italian caprese salad.

The result is a dish that naturally unites two distinct culinary cultures and tells the restaurant’s family story through the language of gastronomy.

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Starter

Goes with

Limonati by Borjomi Adjarian Mandarin

Ingredients

Sulguni

250 gram

crème

100 gram

Mint

50 gram

Parsley

0.04 gram

Coriander

0.03 gram

Garlic

0.01 gram

green pepper

0.05 gram

Salt

1 to taste

step

Knead the finely chopped Sulguni in hot water, then shape it as desired.

step

Let it cool slightly, smooth it out, place the mint adjika in the center, roll it up, and place it in a bowl with a mixture of 100 grams of cream and 50 grams of mint.

step

To prepare the mint adzhika, grind everything together: 0.100 grams of mint, 0.040 grams of parsley, 0.030 grams of cilantro, 0.010 of garlic, 0.050 of green chili, and salt to taste. Once the desired consistency is reached, thin it with oil until it has a medium thickness. Peel the tomatoes and cut them into rings.

step

Spoon the mint adjika onto a plate and arrange the sliced tomatoes on top. Put the sulguni that has been infused with cream onto a plate and pour the remaining cream over it.

Serve

Sprinkle the tomatoes with salt, and garnish with walnuts and fresh mint.

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