Gebzhalia (გებჟალია)

Gebzhalia is a cooling no-cook appetiser from the Samegrelo region of western Georgia, where the cooking is defined by fresh dairy, walnuts, and herbs. Thin sheets of fresh suluguni cheese are rolled around a filling of pounded mint, garlic, and more suluguni, then sliced and served cold in their own whey or a light cream sauce. The result is silky, tangy, and bracingly fresh.

Serves: 4

Ingredients

• 400g (14 oz) fresh suluguni or young halloumi, in one block
• 30g (1 oz) fresh mint leaves
• 2 garlic cloves
• 100g (3½ oz) smetana or crème fraîche
• 150ml (⅔ cup) warm whey or lightly salted water (for softening)
• Pinch of fine salt
• Extra fresh mint leaves, to garnish

Instructions

1. To make sheets: place the suluguni block in a heatproof bowl. Pour over warm (70°C / 158°F) whey or lightly salted water and leave for 3–4 minutes until the cheese becomes pliable. Do not use boiling water or the cheese will melt.
2. Using your hands, stretch and flatten the cheese into thin sheets roughly 15 x 20 cm (6 x 8 in) and about 3mm (⅛ in) thick.
3. Pound or finely chop the mint leaves with the garlic and a pinch of salt to form a rough paste.
4. Mix half the smetana into the mint paste to create a creamy herb filling.
5. Spread the mint filling thinly over each cheese sheet. Roll up tightly from the short end into a log shape. Wrap in cling film and refrigerate for at least 30 minutes.
6. Stir the remaining smetana with a little cold water to a pourable consistency. Spread it on a serving plate.
7. Slice the chilled rolls into 2 cm (¾ in) rounds and arrange on the cream. Garnish with fresh mint leaves. Serve cold.

Cook's Notes: The cheese sheets can be made ahead and kept chilled for up to 4 hours before filling and rolling. Gebzhalia is always served cold — it wilts and loses character at room temperature.