Gebzhalia (Georgian Fried Cheese and Mint Rolls)

Gebzhalia is a traditional Mingrelian cheese preparation from western Georgia. Young imeruli or sulguni cheese is softened in warm whey, then rolled around a fragrant fresh mint filling and sliced. The fried version — popular as a street snack and tavern meze — sees the rolls pan-fried until blistered and golden, turning the mild cheese intensely savory.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) fresh sulguni cheese (or fresh mozzarella as substitute)
• 500ml (2 cups) whey or lightly salted warm water
• Large bunch fresh mint, leaves picked and finely chopped
• 2 cloves garlic, minced
• ½ tsp dried fenugreek (utskho suneli)
• ¼ tsp ground white pepper
• 2 tbsp (30ml) neutral oil for frying
• Extra mint leaves to garnish

Instructions

1. Slice sulguni into thin sheets about 3mm thick. Soak in warm whey or salted water for 10-15 minutes until pliable and soft enough to roll without cracking.
2. Meanwhile, mix chopped mint with garlic, fenugreek, and white pepper.
3. Lay a softened cheese slice flat. Spread a generous line of mint filling along one edge, then roll tightly into a cylinder. Press the seam lightly to seal. Repeat with remaining cheese and filling.
4. Refrigerate rolls 20 minutes to firm up.
5. Heat oil in a non-stick skillet over medium heat. Fry rolls seam-side down 2-3 minutes until golden. Turn carefully and fry remaining sides, 1-2 minutes per side, until blistered all over.
6. Slice into 3cm (1-inch) rounds and arrange on a plate. Garnish with fresh mint leaves.
7. Serve warm as a snack or meze alongside wine.

Cook's Notes: Sulguni is a brined Georgian cheese with a springy, slightly tangy quality — fresh mozzarella is the closest widely available substitute. The whey-softening step is essential for pliability; do not skip it. Gebzhalia can also be served cold and unfried as a summer salad dish.