Chadi with Sulgun – a genius combination of simple ingredients

Preparation process: 1. Kneading the dough: add salt to the corn flour. Slowly pour hot water and knead until you get an elastic, homogeneous mass that does not stick to your hands. Hot water makes the flour fluffy and sticky. 2. Preparation of Sulgun: Cut Sulgun into thick slices or grind it by hand. Some restaurants even add a bit of butter to the cheese for extra oomph. 3. Roll out: take a small ball of dough, roll it on your palm, put a big piece of sulgun in the middle and fold it so that the cheese is visible from nowhere. Give it a round or oblong shape. 4 Cooking: * On the pan: heat the pan with oil and arrange the chads. Cover with a lid and fry on low flame until golden brown on both sides. * In the oven (on a kets): in restaurants they often bake on a kets (clay mold). The kets are greased, filled with chads and baked at a high temperature until the surface is crispy and browned. Restaurant secrets: * Milk or mineral water: Some chefs use warm milk or carbonated mineral water instead of water, which makes chad more tender and airy. * Amount of cheese: the secret of restaurant chad is "generosity" - there should be enough cheese to pour out when broken. * Serving: Chadi with Sulgun must be served hot. It goes great with green beans, nutty eggplant, or just fresh cucumbers and tomatoes.