Gebzhaliya
⏳ Time
30 minutes
🥕 Ingredients
4
🍽️ Servings
2
Description
It is best to enjoy gebzhaliya with polenta: place the cheese on top while hot and serve immediately.
Ingredients
- Fresh Mint - 7 stalks
- Matsoni - 5 fl oz
- Cottage cheese - 2.8 oz
- Chkhinti cheese - 11.3 oz
Step by Step guide
Step 1
Cut 240 grams of young Chkhinti cheese into slices and place them in boiling water. Keep stirring with a slotted spoon to ensure it melts evenly. Then remove it (it will no longer be Chkhinti, but Sulguni), and thoroughly mash it until you achieve a smooth, stretchy consistency. Shape it into two fairly thick patties.
Step 2
Crush the leaves of mint from four branches in a mortar. Mix half of it with the remaining chkhintsi, and the other half with Georgian cheese called khacho.
Step 3
Place the mixture of khacho and mint in the center of one cheese flatbread and create a large hinakalina, smoothing out the area where it is sealed. In the center of the second flatbread, add the chkhinti with mint (you can also add a bit of tarragon to taste) and roll it up.
Step 4
When serving, drizzle the dish with matsoni mixed with finely chopped mint leaves from the remaining sprigs.
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