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Gebzhalia (Cheese Rolls in Mint Yogurt Sauce) recipe
Vegetarian By pre-orderGebzhalia is a Samegrelo classic that almost nobody outside Georgia knows. Young cheese is softened in hot water, stretched into sheets, filled with mint and rolled, then served in a tangy sauce of matsoni yogurt and more mint. On a summer table in Vancouver it disappears first.
Not on the regular Deda menu. Want it cooked for you in Vancouver? Order it ahead for catering or a family dinner.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
Ingredients
- 500 g young sulguni or fresh mozzarella
- 150 g cottage cheese
- 1 large bunch fresh mint, chopped
- 1 small chili, finely chopped (optional)
- 400 ml matsoni or plain yogurt
- 100 ml milk
- 1 garlic clove, crushed
- Salt
Method
- Mix the cottage cheese with half the mint and the chili.
- Cut the sulguni into slices and put them in water at about 80°C (175°F) for 2 to 3 minutes until soft.
- Lift the cheese out and stretch it with your hands into a flat sheet about 5 mm thick. Cut into rectangles.
- Spread each piece with the mint filling and roll it up tightly.
- Mix the matsoni, milk, garlic, the rest of the mint and a pinch of salt. Pour over the rolls and chill 1 hour before serving.
Tamara's tip: do not let the water boil. If it is too hot, the cheese turns rubbery instead of soft and silky.
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