Traditional Georgian Sulguni & Floral Mountain Pastries

👩🏻‍🍳 Preparation Steps for Traditional Georgian Sulguni:

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.

👩🏻‍🍳 Preparation Steps for Mallow Floral Crescents:

1. 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.
2. Kneading: Knead the dough until smooth and elastic. Cover and let rise in a warm spot for 1 hour or until doubled in size.
3. Floral Layering: Roll the dough out into a very thin, large circle on a floured surface.
4. 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.
5. Cutting: Cut the dough into even triangles (like pizza slices).
6. 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.
7. 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.

👩🏻‍🍳 Preparation Steps for Chicken & Sulguni Village Qutabs:

1. Filling: Heat oil in a large pan or wok. Add the onions and sauté until translucent.
2. Cooking Protein: Add the minced chicken and cook until browned. Stir in the bell peppers and corn.
3. Seasoning: Add turmeric, paprika, salt, and pepper. Cook for another 5–7 minutes until the vegetables are soft. Remove from heat and cool slightly.
4. 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.
5. Sealing: Fold the bread over to create a half-moon shape, pressing the edges down firmly.
6. 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.
7. Serving: Slice into wedges and serve immediately while the cheese is stringy.