farawayvillage
Traditional Georgian Sulguni & Floral Mountain Pastries
This artisan heritage recipe brings the rich, creamy soul of the Caucasus to your kitchen through hand-stretched pulled cheese and delicate, flower-infused pastries baked over an open flame.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●colander
- ●wooden spoon
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
Heating: Pour the milk into a large pot and heat slowly until it reaches 32-35°C.
2
Coagulation: Stir in the dissolved rennet. Cover and let it sit in a warm place for 45–⏱️ 60 minutes until a clean curd "break" forms.
3
Cutting: Use a long knife to cut the curd into 2 cm cubes. Let it rest for ⏱️ 10 minutes to allow the whey to separate.
4
Draining: Gently transfer the curds into a cheesecloth-lined colander. Let it drain for 2–⏱️ 3 hours at room temperature until it forms a solid mass.
5
Ripening: Let the cheese sit at room temperature for several hours until a small piece melts smoothly when dipped in hot water.
6
Stretching: Heat water in a large pot to 75-80°C. Slice the cheese mass into thin strips and submerge them in the hot water.
7
Kneading: Using wooden spoons or gloved hands, knead and stretch the cheese strips in the hot water until they become a single, smooth, elastic mass.
8
Shaping: Fold the cheese onto itself repeatedly to create layers, then shape into a smooth round ball.
9
Brining: Submerge the cheese ball into a bowl of cold water mixed with salt and ice. Let it firm up for at least ⏱️ 30 minutes before slicing.
10
Dough Prep: In a bowl, combine warm milk, yeast, and sugar. Let it bloom for ⏱️ 10 minutes. Add the melted butter, egg, salt, and flour.
11
Kneading: Knead the dough until smooth and elastic. Cover and let rise in a warm spot for ⏱️ 1 hour or until doubled in size.
12
Floral Layering: Roll the dough out into a very thin, large circle on a floured surface.
13
Embedding: Arrange the fresh flower petals evenly across the surface of the dough. Lightly run the rolling pin over them to press them into the fibers of the dough.
14
Cutting: Cut the dough into even triangles (like pizza slices).
15
Rolling: Starting from the wide base of each triangle, roll the dough toward the tip to create a crescent shape with the flowers visible on the exterior.
16
Baking: Place on a lined tray. Bake in a preheated oven at 180°C for 20–⏱️ 25 minutes (or in a traditional wood-fired oven) until golden brown.
17
Filling: Heat oil in a large pan or wok. Add the onions and sauté until translucent.
18
Cooking Protein: Add the minced chicken and cook until browned. Stir in the bell peppers and corn.
19
Seasoning: Add turmeric, paprika, salt, and pepper. Cook for another 5–⏱️ 7 minutes until the vegetables are soft. Remove from heat and cool slightly.
20
Assembly: Lay a flatbread flat. Place a generous portion of the chicken mixture on one half and top with a heavy layer of grated Sulguni cheese.
21
Sealing: Fold the bread over to create a half-moon shape, pressing the edges down firmly.
22
Crisping: Fry the qutabs in a dry or lightly oiled pan over medium heat for 2–⏱️ 3 minutes per side until the bread is crispy and the cheese inside has completely melted.
23
Serving: Slice into wedges and serve immediately while the cheese is stringy.
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