Georgian
Gebzhalia
Gebzhalia is a Megrelian cheese roll scented with fresh mint, garlic, and green chile, served in a cool tangy matsoni-milk sauce. The cheese is softened in hot milk, stretched thin, filled, rolled, and sliced into tender spirals.
Ingredients
- Fresh unsmoked sulguni cheese, or young Imeretian cheese350g
- Whole milk1 1/4 cups
- Matsoni, or plain full-fat yogurt1/2 cup
- Fresh mint leaves1 packed cup
- Garlic1 small clove
- Green chile1/2 small, seeded if desired
- Salt1/2 tsp, plus more to taste
- Ground coriander seed1/4 tsp
- Fresh cilantro leaves2 tbsp, optional
Method
- Finely pound the mint, garlic, green chile, salt, coriander, and optional cilantro in a mortar until juicy and paste-like; reserve 1 tablespoon of the paste for the sauce.
- Slice the sulguni into thick slabs and place them in a heatproof bowl.
- Bring the milk just to a simmer, pour it over the cheese, and let stand for 2 to 3 minutes until the cheese becomes pliable and stretchy.
- Lift the softened cheese onto a wet board, keeping the warm milk in the bowl, and quickly press and stretch the cheese into a thin rectangle about 5 mm thick.
- Spread the mint paste evenly over the warm cheese, leaving a small border around the edges.
- Roll the cheese up tightly into a log, seam side down, then let it cool for 5 minutes so it holds its shape.
- Whisk the reserved mint paste with the matsoni and about 1/3 cup of the warm milk used for softening the cheese; season with salt to make a pourable, tangy sauce.
- Slice the cheese roll into rounds and arrange them in a shallow dish.
- Spoon the matsoni-milk sauce around and lightly over the slices, then serve cool or at room temperature.
Common questions
Can I substitute sulguni cheese if I can't find it?
Yes. Young Imeretian cheese is the closest swap, since it also softens and stretches. In a pinch, use a mild, semi-soft brined cheese with some elasticity; avoid aged or crumbly cheeses, which won’t roll properly.
How long does it take to make Gebzhalia from start to finish?
Plan on about 20 to 30 minutes total. Pounding the herb paste takes a few minutes, and the cheese softening is very quick—usually 2 to 3 minutes in hot milk. Work fast once the cheese is pliable.
What are the most common mistakes when making the cheese roll?
The biggest mistakes are overheating the milk, which makes the cheese rubbery, and letting the cheese cool too much before shaping, which causes cracking. Also avoid too much filling, or the roll may burst when you tighten it.
How should I store Gebzhalia, and how long does it keep?
Store the rolled cheese and sauce separately in airtight containers in the refrigerator. It’s best eaten within 1 day, though the cheese roll will usually hold for up to 2 days. Bring it toward room temperature before serving.
What’s the best way to serve Gebzhalia?
Slice the chilled or lightly cooled cheese roll into thick rounds and spoon the tangy mint sauce over or around it. Serve with bread, flatbread, or fresh vegetables. It works well as a starter or part of a mezze-style spread.