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Appetizer recipe: Suluguni in pita bread

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Ingredients

Scale
  • 2 sheets of thin pita bread
  • 300–400 g chicken or paneer cheese
  • 2 large tomatoes,
  • or Basil 80 ml of adjika
  • a bundle of fresh greenery
  • 2–3 tablespoons vegetable oil
  • a pinch of oregano

Instructions

  1. Pita bread cut in half. From one pita get two fairly large portions.
  2. Suluguni cheese cut into slices about 0.5 cm thick.
  3. To remove the peel from tomatoes, for this to make a small cross-shaped incision in the peel, scald with boiling water and immediately cover with cold water. The skin easily comes off, and not have to burn a hand. The tomatoes cut into small cubes, add salt, pepper and oregano.
  4. To shift the tomato mixture into the skillet and cook for 5-7 minutes. To make the sauce become thicker, you can add 1 tsp of flour.
  5. Pita to grease with lukewarm tomato sauce, put cheese based 75-100 g per serving.
  6. Put on cheese several Basil leaves, parsley, or cilantro. To minimize the pita envelope so that the cheese stayed inside.
  7. Heat the oil in a pan. Fry the envelopes of pita bread on both sides until Golden brown (the cheese inside should melt).
  8. Serve as separate dish or with fresh vegetables.

Find it online: https://legenrecipes.com/recipe/appetizer-recipe-suluguni-pita-bread/