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Kartuli Kavma
Georgian Fried Cheese
A simple yet delicious Georgian appetizer featuring pan-fried cheese, often served with a sprinkle of herbs or a side of sauce. It's a common feature on Georgian tables, showcasing the country's love for cheese.
ð§ ææ
- 400 g Sulguni cheese(sliced into 1-inch thick pieces)
- 1/2 cup Cornmeal or all-purpose flour(for dredging)
- 2-3 tbsp Vegetable oil or butter(for frying)
- 2 tbsp Fresh cilantro or parsley(chopped, for garnish (optional))
ðšâð³ äœãæ¹
- 1
Pat the sliced Sulguni cheese dry with paper towels. This helps the coating adhere better.
- 2
Spread the cornmeal or flour on a plate. Dredge each slice of cheese, ensuring it's evenly coated on all sides.
- 3
Heat the oil or butter in a non-stick skillet over medium heat until shimmering.
- 4
Carefully place the coated cheese slices into the hot skillet. Fry for about 3-5 minutes per side, until golden brown and crispy.
- 5
Remove the fried cheese from the skillet and place on a paper towel-lined plate to drain excess oil.
- 6
Serve immediately, garnished with fresh herbs if desired. It can be served as is or with a side of tkemali sauce or adjika.
ð¡ ããã®ã³ã
- âEnsure the Sulguni cheese is firm enough to hold its shape when sliced. If it's too soft, it might melt too quickly.
- âDon't overcrowd the pan; fry in batches if necessary to ensure even browning.
- âThe cheese will be very hot and gooey when served, so handle with care.
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- Add a pinch of red pepper flakes to the cornmeal for a spicy kick.
- Experiment with different herbs for garnishing, such as dill or mint.