Introduction: Gebzhalia is a traditional softened cheese dish from Georgia’s Samegrelo region, made with cottage cheese or matsoni. In this recipe, we use matsoni, a fermented milk product similar to yogurt. Matsoni is rich in minerals, protein, and calcium, making it a healthy and delicious addition to this recipe. Enjoy the flavors of Georgia with this flavorful and unique dish.
Serves: 4-6
Ingredients:
- 1 kg of new cheese
- 1 kg of matsoni
- 2-3 hot green peppers
- 4 cloves of garlic
- 100 grams of fresh mint
- Salt (amount dependent upon personal preference)
Preparation:
- Chop the fresh mint and green peppers, and remove skins from the garlic.
- Add the chopped mint, peppers, garlic, and salt to a mortar and crush together using a pestle.
- Slice the cheese. Boil water in a large pot and add the cheese as soon as the water is boiling.
- Use a wooden spoon to smash the cheese. After 2 minutes, turn off the heat and continue to smash the cheese for another 2-3 minutes until it is soft and flexible.
- Remove the softened cheese and place it on a wet wooden preparation board. Use your hands and fingers to knead and flatten the cheese.
- When the cheese has been flattened, use a rolling pin to roll out the cheese into a square shape that is about 5-6 mm thick.
- Add the matsoni to a mixing bowl, together with half of the crushed mint, peppers, and garlic. Add up to 200 ml of the water used to soften the cheese. Stir thoroughly.
- Add the remaining half of the crushed mint, peppers, and garlic to the surface of the rolled-out cheese.
- Use your fingers to carefully roll up the cheese.
- Cut the rolled-up cheese into small portions.
Serving: Enjoy your Gebzhalia as a delicious appetizer or side dish.
Enjoy your Georgian Gebzhalia!